Lemon Raspberry Sweet Cups (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1/2 cup milk
02 -
2 large eggs
03 -
1 1/2 teaspoons baking powder
04 -
1/2 cup unsalted butter, softened at room temperature
05 -
1 cup fresh raspberries
06 -
1/4 teaspoon salt
07 -
Zest from 1 lemon
08 -
1 teaspoon vanilla extract
09 -
1 cup granulated sugar
10 -
1 1/2 cups all-purpose flour
→ Lemon Cream Frosting
11 -
1/2 cup powdered sugar
12 -
1 teaspoon lemon zest
13 -
2 tablespoons freshly squeezed lemon juice
14 -
1/2 cup unsalted butter, softened
→ Garnish
15 -
Extra lemon zest
16 -
A handful of fresh raspberries
# Instructions:
01 -
Crank the oven up to 350°F (175°C) and drop some liners into your muffin pan. You’ll be making a dozen here.
02 -
Take a medium bowl. Toss in the flour, salt, and baking powder, and stir until everything’s well combined. Done in seconds.
03 -
Get a bigger mixing bowl. Whip up the sugar and softened butter until fluffy enough to look like clouds. Add the eggs one by one, beating lightly after each. Stir in the vanilla extract.
04 -
Alternate folding in your dry mix and milk—a little dry, then some milk, repeat until everything’s in. Gently stir in your raspberries and the lemon zest to bring it all together. Don’t overwork the batter.
05 -
Divide your batter among the muffin liners, filling each about 2/3 full. Slide into the oven and bake for 18-20 minutes until a toothpick poked in the center comes out clean. Once you pull them out, let them sit on a wire rack to cool off fully.
06 -
As the cupcakes cool, whip up the frosting. Beat the softened butter until smooth and creamy. Gradually toss in the powdered sugar, lemon juice, and zest, mixing until creamy, bright, and thick.
07 -
When the cupcakes are completely cool, spread or pipe that zingy frosting on top. Garnish with raspberries and sprinkle on lemon zest for a beautiful final touch.
# Notes:
01 -
Tangy lemon and juicy raspberries come together in these cupcakes for a refreshing treat fit for any celebration.
02 -
To get the best flavors, aim for organic lemons and ripe raspberries if you can.
03 -
Switch it up by swapping raspberries for blueberries or blackberries for another fruity spin.