Delicious Lemon Raspberry Cupcakes

These lemon raspberry cupcakes are a delightful combination of tangy lemon and sweet raspberry. The light and fluffy cupcakes are topped with a creamy raspberry frosting. Perfect for a special occasion or just to satisfy your sweet tooth!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 cup fresh raspberries
• 1 1/2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, and then mix in the lemon zest.
5. Add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
6. Stir in the lemon juice until well combined.
7. Gently fold in the fresh raspberries.
8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool completely before frosting.
11. In a large bowl, beat together the powdered sugar, butter, vanilla extract, and milk until smooth and creamy.
12. Pipe or spread the frosting onto the cooled cupcakes.
13. Garnish with a fresh raspberry on top.
14. Enjoy these scrumptious lemon raspberry cupcakes!

Interesting Facts