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Raspberry Lemonade Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 250
Delight in these zesty lemon cupcakes filled with fresh raspberries, perfect for a refreshing treat.

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt

Wet Ingredients

  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups whole milk
  • 1 zest lemon (zest of lemon)
  • 0.25 cups fresh lemon juice
  • 1 cups fresh raspberries (plus extra for garnish)

Instructions 

  • Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  • Mix dry ingredients; in a separate bowl, cream butter and sugar. Add eggs and vanilla.
  • Alternate adding dry ingredients and milk to wet mixture; fold in lemon zest, juice, and raspberries.
  • Fill cupcake liners two-thirds full; bake for 18-20 minutes. Cool completely.
  • Top with lemon frosting and garnish with extra raspberries.

Notes

Use fresh raspberries for best flavor and garnish.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cupcakes, lemon, raspberries