Description
Light and fluffy cupcakes bursting with juicy raspberries and topped with silky lemon frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup fresh raspberries
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour and baking powder in a mixing bowl.
- Cream sugar and butter in a separate bowl until light and fluffy.
- Add eggs, milk, vanilla extract, and lemon zest; mix until smooth.
- Gradually mix in dry ingredients and fold in raspberries.
- Divide batter into the lined muffin tin. Bake for 18-20 minutes.
- Cool completely before frosting with a mixture of powdered sugar and lemon juice.
Notes
For a fun twist, try adding white chocolate chips or swapping raspberries for other berries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg