Description
Savor the sweet & tangy flavors of Raspberry Lemonade Cupcakes, perfect for any occasion. Bake a delightful dessert that everyone will love!
1.5 cups of all-purpose flour1 cup of granulated sugar0.5 cups of unsalted butter, softened2 large eggs0.5 cups of buttermilk1 tablespoon of lemon zest1 tablespoon of fresh lemon juice1 teaspoon of baking powder0.5 teaspoons of baking soda0.25 teaspoons of salt1 cup of fresh raspberries
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.In a bowl, whisk together flour, baking powder, baking soda, and salt.In a separate bowl, beat the softened butter with the sugar until light and fluffy (about 2-3 minutes).Crack in the eggs, one at a time, mixing well. Add the lemon zest and juice.Alternate adding the dry mixture and buttermilk into the butter mixture, stirring just until combined.Gently fold in the fresh raspberries.Fill each cupcake liner about 2/3 full with batter.Bake for 18-20 minutes or until a toothpick comes out clean.Allow to cool in the pan for 5 minutes, then transfer to a wire rack.For frosting, beat together 0.5 cups softened butter, 2 cups powdered sugar, 2 tablespoons lemon juice, and a pinch of salt until fluffy.Frost the cooled cupcakes. Notes
These Raspberry Lemonade Cupcakes are vibrant, full of flavor, and evoke joyful summer memories. They’re easy to make and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 220
- Sugar: 18g
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
