(Introduction to the dish): These Raspberry Lemon Heaven Cupcakes are a burst of fresh, tangy flavors, combining the sweetness of ripe raspberries with the zest of lemon. Light, airy, and topped with a creamy lemon frosting, they make the perfect treat for any occasion. Whether it’s a summer gathering or a simple afternoon snack, these cupcakes are sure to impress.
Servings: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 18 minutes
Calories: 250 per cupcake
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup whole milk
- 1 cup fresh raspberries (plus more for garnish)
Directions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, and baking powder. Set aside.
- In a separate bowl, beat the butter, eggs, vanilla extract, lemon zest, and lemon juice until light and fluffy. Gradually add the dry ingredients and milk, mixing until just combined. Gently fold in the raspberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- Once cooled, frost with lemon buttercream frosting and garnish with extra raspberries.
Note: For a twist, try adding a bit of lemon curd inside the cupcake before baking for an extra tangy surprise!
