Description
Delightfully moist lemon cupcakes topped with a fresh raspberry frosting for a heavenly treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries, mashed
- 3 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy, then gradually add powdered sugar. Fold in mashed raspberries until smooth. Frost cooled cupcakes.
Notes
You can customize the seasonings to taste.