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Raspberry Lemon Heaven Cupcakes

Delightful cupcakes bursting with the zesty tang of lemon and the sweet tartness of fresh raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups milk Substitute with almond or soy milk for a dairy-free option.
  • 1 whole lemon, zest only
  • 1 cup fresh raspberries Chop if large.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
  2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well-mixed.
  3. In another bowl, cream the softened butter until smooth. Gradually add in the granulated sugar and continue to cream until pale and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Avoid over-mixing.
  6. Gently fold in the raspberries, taking care not to crush them.
  7. Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
Frosting
  1. Once cooled, frost with a lemon buttercream frosting and top with additional raspberries if desired.

Notes

For gluten-free, swap all-purpose flour for almond flour. For a vegan option, use coconut milk and a suitable egg substitute. Avoid overmixing to prevent dense cupcakes.