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
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup fresh raspberries
- For Frosting: 1 cup powdered sugar, 2 tablespoons lemon juice, 1/2 cup raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with 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.
- Mix in sour cream, lemon juice, and lemon zest.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in raspberries.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For Frosting: Mix powdered sugar and lemon juice until smooth, then fold in raspberries and spread on cooled cupcakes.
Notes
Use fresh raspberries for the best flavor; store cupcakes in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 3g