Description
Delicious cupcakes combining fresh raspberries and zesty lemon for a heavenly treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1 cup fresh raspberries
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and lemon juice.
- Gently fold in raspberries.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
Notes
For best results, use fresh raspberries and lemons. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g