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Raspberry Lemon Heaven Cupcakes

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Delightfully tangy and sweet cupcakes with a perfect balance of raspberry and lemon flavors.

Ingredients

Scale

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
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 cup fresh raspberries

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.
  4. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
  5. Fold in lemon zest, lemon juice, and raspberries gently.
  6. Divide batter evenly among cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.
  7. Let cool completely before frosting.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/raspberry-lemon-heaven-cupcakes-4/