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Lemon Raspberry Cupcakes

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Delightful lemon-infused cupcakes with a sweet raspberry swirl, perfect for any occasion.

Ingredients

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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
  • 2 tbsp lemon juice
  • 1/2 cup raspberry jam

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
  4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.
  5. Fill cupcake liners halfway with batter. Add a teaspoon of raspberry jam to each and swirl with a toothpick.
  6. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-raspberry-cupcakes-2/