Description
Raspberry Lemon Heaven Cupcakes: A Zesty Sweet Treat
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1 cup fresh raspberries
- ½ cup milk
2. For the Frosting:
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- ¼ cup raspberry puree (fresh or frozen raspberries blended)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk the flour and baking powder together.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, lemon zest, and raspberries, and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fill each cupcake liner 2/3 full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
- While the cupcakes cool, make the frosting by beating together the butter, powdered sugar, raspberry puree, lemon juice, and vanilla extract until smooth.
- Frost the cooled cupcakes with the raspberry lemon frosting.
Notes
- For an extra burst of flavor, swirl some raspberry puree into the frosting before applying it to the cupcakes.
- These cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 23g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg