Description
Raspberry lemon cupcakes blend tangy citrus with sweet berry notes in a delightful dessert. Creamy frosting and fresh fruit create a perfect balance of flavors that refreshes your palate.
Ingredients
Scale
- 3/4 cup (170 g) granulated sugar
- 1/2 cup (113 g) unsalted butter (room temperature)
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1 cup fresh raspberries
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
Instructions
- Warm the oven to 350°F and prepare a muffin tin with cupcake liners, ensuring even spacing.
- Combine dry ingredients – flour, baking powder, baking soda, and salt – in a mixing bowl, whisking thoroughly to eliminate any lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, creating a smooth base for the cupcakes.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition to maintain a consistent texture.
- Fold in vanilla extract, lemon zest, and fresh lemon juice, blending until the aromatic ingredients are evenly distributed.
- Gradually integrate the dry ingredient mixture into the wet ingredients, alternating with milk to create a silky, well-balanced batter.
- Delicately fold fresh raspberries into the batter, being careful not to crush the fragile fruit.
- Distribute the batter evenly among the cupcake liners, filling each about two-thirds full for optimal rising.
- Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow cupcakes to cool completely on a wire rack, preventing condensation and maintaining their delicate texture.
- Prepare buttercream by whipping butter until it becomes smooth and creamy.
- For lemon buttercream, fold in lemon zest and juice; for raspberry variation, incorporate raspberry puree and vanilla extract.
- Gradually add powdered sugar, adjusting consistency with heavy cream to achieve desired smoothness.
- Artfully frost the cooled cupcakes, creating elegant swirls or peaks with the buttercream.
Notes
- Gently fold raspberries to prevent crushing and maintain their delicate texture throughout the batter.
- Use room temperature ingredients like eggs, butter, and milk to ensure smoother mixing and even baking.
- Replace all-purpose flour with gluten-free blend for celiac-friendly version without compromising taste or texture.
- Reduce sugar by 25% and swap butter with Greek yogurt for a lighter, more health-conscious cupcake option.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg