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Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes
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These Raspberry Lemon Cupcakes offer a perfect balance of sweet and tangy flavors with fresh raspberries and zesty lemon in every bite. Light, moist, and fluffy, they are topped with a creamy frosting that enhances their vibrant taste. Ideal for any occasion, these easy-to-make cupcakes bring bright, refreshing joy straight to your table.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free flour blend)
  • 1 ½ teaspoons baking powder

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup milk (dairy or plant-based alternative)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Fruit

  • 1 cup fresh raspberries

Frosting

  • 6 oz cream cheese or ½ cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prep Your Ingredients: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Ensure butter and eggs are at room temperature. Zest and juice lemons, and gently wash and dry raspberries.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour and baking powder for even distribution and a consistent rise without lumps.
  3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes, to create a tender crumb.
  4. Add Eggs and Flavor: Beat in the eggs one at a time until fully incorporated. Stir in vanilla extract, lemon zest, and lemon juice to develop citrus flavor.
  5. Alternate Dry and Wet Ingredients: Add the flour mixture and milk alternately in three parts, starting and ending with the flour, mixing gently to avoid overworking the batter.
  6. Fold in Raspberries: Carefully fold in fresh raspberries to distribute flavor evenly without crushing them.
  7. Bake: Divide batter evenly into lined muffin tin and bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
  8. Prepare Frosting and Decorate: Whip cream cheese or butter with confectioners’ sugar and lemon juice until smooth and spreadable. Pipe or spread frosting generously onto cooled cupcakes.

Notes

  • Use fresh raspberries to maintain texture and color; frozen ones can be used if thawed and drained well.
  • Do not over-mix the batter; mix just until combined to keep cupcakes tender.
  • Make sure ingredients like butter and eggs are at room temperature for a smooth batter.
  • Use high-quality cupcake liners to prevent sticking and facilitate easy removal.
  • Check doneness by inserting a toothpick into the cupcake center; if it comes out clean, the cupcakes are ready.

Nutrition

Keywords: Raspberry Lemon Cupcakes, Lemon Cupcakes, Berry Cupcakes, Gluten-Free Cupcakes, Summer Desserts, Sweet Treats

Find it online: https://recipesemilly.com/raspberry-lemon-cupcakes/