Description
Delight in these soft, fluffy lemon cupcakes filled with a tart raspberry surprise and topped with creamy lemon frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons butter (for frosting)
- 1 tablespoon milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with fun liners.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until pale and fluffy (3-5 minutes).
- Add eggs, milk, lemon zest, and lemon juice, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Fill each cupcake liner about two-thirds full with batter. Create a well in the center of each and add a few raspberries.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- For the frosting, beat together softened butter, powdered sugar, milk, and vanilla extract until smooth.
- Frost cooled cupcakes and garnish with fresh raspberries.
Notes
Allow cupcakes to cool completely before frosting to avoid melting. For a festive touch, add more raspberries on top.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg