Raspberry Lemonade Cupcakes
Moist lemon cupcakes topped with a tangy raspberry frosting, creating a refreshing burst of flavors with every bite.
ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberriesFor the Raspberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- ¼ cup fresh raspberries
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2.
In a bowl, combine flour, baking powder, and salt. Set aside.
- 3.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- 4.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- 5.
Add lemon zest and lemon juice, mixing until incorporated. Gently fold in fresh raspberries.
- 6.
Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.For the Raspberry Frosting:
- 7.
In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
- 8.
Stir in vanilla extract and lemon juice until smooth and well combined.
- 9.
Gently fold in fresh raspberries, lightly mashing them into the frosting for a chunky texture.
- 10.
Once the cupcakes are cooled, pipe or spread the raspberry frosting onto each cupcake.
- 11.
Optionally, garnish with fresh raspberries or lemon zest.
- 12.
Serve and enjoy these delightful Raspberry Lemonade Cupcakes!
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