Lemon Raspberry Cupcakes (Print Version)
# Ingredients:
01 -
1 cup raspberries, fresh.
02 -
1/2 cup butter, room temperature.
03 -
1 teaspoon vanilla.
04 -
1 cup sugar, granulated.
05 -
1 1/2 teaspoons baking powder.
06 -
1 lemon, zest only.
07 -
1/2 cup powdered sugar (frosting).
08 -
1/4 teaspoon table salt.
09 -
2 tablespoons lemon juice (frosting).
10 -
1/2 cup milk, regular.
11 -
1 1/2 cups of plain flour.
12 -
Extra raspberries for topping.
13 -
Two large eggs.
14 -
Lemon zest for decoration.
# Instructions:
01 -
Turn your oven on and set it to 350°F.
02 -
Put cupcake liners inside your muffin tin.
03 -
Stir together salt, flour, and baking powder in a bowl.
04 -
Use a mixer to beat butter with sugar until light.
05 -
Toss in the eggs, one by one, mixing each time.
06 -
Stir in your vanilla.
07 -
Slowly add the dry mix and milk, switching between the two.
08 -
Carefully stir in raspberries and zest from lemon.
09 -
Spoon batter into liners until they’re filled.
10 -
Pop them in the oven for around 18 to 20 minutes.
11 -
Let the cupcakes rest on a rack until totally cool.
12 -
Whip up butter till smooth and creamy for frosting.
13 -
Add powdered sugar, squeeze in lemon juice, and zest some more lemon.
14 -
Spread frosting evenly across the cooled cupcakes.
15 -
Finish with extra raspberries and a sprinkle of zest.
# Notes:
01 -
Do not frost cupcakes until they’ve fully cooled down.
02 -
These fluffy treats balance the sweetness of berries with a zesty lemon kick—awesome for warm days.