Raspberry Lemon Cupcakes Fluffy (Print Format)
Fluffy cupcakes with raspberries and lemon, topped with creamy lemon frosting—ideal for any celebration.
# Ingredients:
→ Cupcake batter
01 -
All-purpose flour, 1 1/2 cups
02 -
Baking powder, 1 1/2 tsp
03 -
Salt, 1/4 tsp
04 -
Unsalted butter, softened, 1/2 cup
05 -
Granulated sugar, 1 cup
06 -
Large eggs, 2
07 -
Vanilla extract, 1 tsp
08 -
Milk, 1/2 cup
09 -
Fresh raspberries, 1 cup
10 -
Lemon zest, zest of 1 lemon
→ Lemon cream frosting
11 -
Powdered sugar, 1/2 cup
12 -
Lemon juice, 2 tbsp
13 -
Lemon zest, as needed
14 -
Fresh raspberries, for garnish
# Steps:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 -
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.
05 -
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
06 -
To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
07 -
Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.