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Lemon Raspberry Cupcakes

Delightful cupcakes combining the tangy flavor of lemon with sweet-tart raspberries, topped with creamy frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • Juice and zest of 1 large lemon Juice and zest of 1 large lemon
  • 1 cup fresh or frozen raspberries (thawed if frozen)
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Fresh raspberries for decorating optional Fresh raspberries for decorating (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
  2. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Incorporate buttermilk, vanilla extract, lemon juice, and lemon zest.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the raspberries.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Prepare the frosting by beating together softened butter and powdered sugar until smooth and creamy. Add lemon juice and zest, mixing until well combined.
  2. Once cupcakes are completely cool, frost them generously with the lemon frosting and top with fresh raspberries.

Notes

Use room temperature ingredients for a lighter texture. Be gentle when folding in raspberries to keep them intact. Adjust lemon zest based on taste. For an egg-free version, substitute the eggs with flaxseed meal mixed with water.