Print

Lemon Raspberry Cupcakes: Easy and Delightfully Refreshing Treats

lemon raspberry cupcakes
Print Recipe

Lemon raspberry cupcakes are a delightful treat that combines the tartness of lemon with the sweetness of raspberries, making them perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, lemon zest, and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Gently fold in the raspberries.
  8. Divide the batter evenly among the cupcake liners.
  9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  10. Allow to cool before serving.

Notes

  • For an extra touch, top with cream cheese frosting and additional raspberries.
  • These cupcakes can be enjoyed warm or cold.

Nutrition

Keywords: lemon raspberry cupcakes, cupcakes, dessert, baking

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