Description
These Raspberry Lemonade Cupcakes are a delightful treat that captures the essence of summer in every bite. Bursting with flavor, they are perfect for sunny picnics, birthday celebrations, or simply a sweet indulgence at home.
Ingredients
Scale
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- ¼ cup freshly squeezed lemon juice
- Zest of one lemon
- 1 cup fresh raspberries
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of one lemon (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together 1 and ½ cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt.
- In another bowl, cream together ½ cup of softened unsalted butter and the zest of one lemon until light and fluffy. Add in 2 large eggs, ½ cup of milk, and ¼ cup of freshly squeezed lemon juice. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
- Gently fold in 1 cup of fresh raspberries, being careful not to break them up too much.
- Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full.
- Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat together ½ cup of softened unsalted butter and 2 cups of powdered sugar. Add in 2 tablespoons of lemon juice and the zest of one lemon, mixing until smooth and creamy.
- Once the cupcakes are completely cool, frost them generously with the lemon frosting and top with additional fresh raspberries for decoration.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Make sure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter. Do not overmix when combining the dry and wet ingredients.