Savor the bliss of Raspberry Lemon Heaven Cupcakes Irresistibly delish treats perfect for any occasion Indulge in their zesty sweetness today
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup whole milk
2 tablespoons lemon juice
1 cup fresh raspberries
Instructions
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or grease them lightly.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter with the granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the milk and lemon juice until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Gently fold in the fresh raspberries with a spatula.
Spoon the batter into the prepared cupcake tin until each liner is about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack.
Prepare the lemon raspberry frosting by blending butter, powdered sugar, lemon juice, and crushed raspberries until creamy. Adjust sugar and lemon based on taste.
Frost the cupcakes once they are completely cool using a piping bag or a spatula.
