Description
Soft and moist raspberry lemon cupcakes bursting with fresh citrus flavor and juicy berries, topped with a smooth and tangy lemon buttercream frosting—perfect for celebrations or a refreshing sweet treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- For the frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat butter, powdered sugar, lemon juice, and zest until smooth and creamy.
- Spread or pipe the frosting onto the cooled cupcakes and serve.
Notes
- Use frozen raspberries without thawing to prevent excess moisture.
- Avoid overmixing the batter to keep cupcakes light and fluffy.
- Do not overbake to maintain moisture.
- For extra flavor, add a raspberry filling inside the cupcakes.
- Cream cheese frosting can be used for a tangier variation.
- Store at room temperature for up to 2 days or refrigerate up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
