Description
Light, fluffy cupcakes bursting with fresh raspberry and zesty lemon flavors, topped with silky lemon buttercream and fresh berries.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsalted butter, softened
- ½ cup milk
- 1 cup fresh raspberries
- 2 lemons (zest and juice)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Lemon Buttercream:
- 2 cups powdered sugar
- ½ cup butter, softened
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Cream butter and sugar until fluffy. Beat in eggs one at a time.
- Mix dry ingredients separately. Alternate adding dry mixture and milk to butter mixture.
- Fold in lemon zest, juice, and raspberries.
- Fill liners ⅔ full. Bake 18 minutes.
- For frosting: Beat butter until creamy, gradually add sugar and lemon juice until smooth.
- Cool cupcakes completely before frosting.
Notes
- Use room temperature ingredients for best results
- Don’t overmix batter after adding raspberries
- Store in airtight container for up to 3 days
- Prep Time: 25 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 320
- Sugar: 32g
- Sodium: 95mg
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g