Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes are a burst of sunshine in every bite, featuring a fluffy lemon base infused with juicy raspberries and topped with creamy lemon frosting. Perfect for any occasion, these delightful treats bring together vibrant flavors and stunning colors that will impress your guests and satisfy your sweet cravings. Whether it’s a summer picnic or a birthday celebration, these cupcakes are sure to steal the show!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- ½ cup whole milk
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 cup fresh raspberries
- 2 cups powdered sugar (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 2 tbsp lemon juice (freshly squeezed, for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in milk, lemon juice, and zest into the butter mixture until well combined.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined. Fold in raspberries carefully.
- Fill cupcake liners about two-thirds full and bake for 20 minutes or until golden brown. Cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 24g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 50mg