Lemon raspberry cupcakes
These lemon raspberry cupcakes are light, fluffy, and full of zesty lemon and juicy raspberry flavor. A perfect combination of tart and sweet, these cupcakes are ideal for any occasion. Whether you enjoy them as a snack or serve them at a gathering, they are sure to impress!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
- Cream the butter and sugar: Beat the butter and sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Slowly mix the flour mixture with the wet ingredients, alternating with the milk. Mix until just combined.
- Add lemon and raspberries: Gently fold in the lemon zest, lemon juice, and raspberries.
- Fill the cupcake liners: Divide the batter evenly into the liners, filling each about 2/3 full.
- Bake: Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.