Description
Delightfully tangy and sweet cupcakes with a burst of raspberry and lemon flavors.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 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 whole milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberries
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in the raspberries.
- Divide batter evenly among cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool completely before frosting.
Notes
You can customize the seasonings to taste.