Delightful Raspberry Lemon Heaven Cupcakes: A Sweet Baking Adventure
Raspberry Lemon Heaven Cupcakes: A Sweet Delight for All Occasions Welcome to a world of sweet and tangy perfection with our Raspberry Lemon Heaven Cupcakes. Bursting with fresh raspberries and zesty lemon flavor, these
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintDelightful Raspberry Lemon Heaven Cupcakes: A Sweet Baking Adventure
Raspberry Lemon Heaven Cupcakes: A Sweet Delight for All Occasions Welcome to a world of sweet and tangy perfection with our Raspberry Lemon Heaven Cupcakes. Bursting with fresh raspberries and zesty lemon flavor, these
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour.
- Gently fold in the raspberries.
- Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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