Raspberry Lemon Heaven Cupcakes (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 tsp baking powder
03 -
1/4 tsp salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
1/2 cup milk
09 -
1 cup fresh raspberries
10 -
Zest of 1 lemon
→ Lemon Cream Frosting
11 -
1/2 cup unsalted butter, softened
12 -
1/2 cup powdered sugar
13 -
2 tbsp lemon juice
14 -
1 tsp lemon zest
15 -
Fresh raspberries for garnish
16 -
Lemon zest for garnish
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
04 -
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.
05 -
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
06 -
For the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
07 -
Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
# Notes:
01 -
If fresh raspberries are not available, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid excess moisture.
02 -
Use a microplane grater for the lemon zest to get fine, fragrant shavings that blend seamlessly into the batter.