Description
Deliciously fluffy cupcakes bursting with zesty lemon and sweet raspberry flavors, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh raspberries
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time. Stir in buttermilk, lemon juice, and zest.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to wet ingredients and fold in raspberries.
- Divide the batter among cupcake liners. Bake for 18-20 minutes.
- Allow the cupcakes to cool in the tin for about 5 minutes before moving to a wire rack.
- Beat the cream cheese and butter until fluffy, then gradually add powdered sugar, lemon juice, and zest.
- Frost the cooled cupcakes using a knife or piping bag.
- Garnish with fresh raspberries and a sprinkle of lemon zest.
Notes
Use fresh ingredients for the best flavor. Avoid overmixing to ensure fluffy cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cupcakes, raspberry lemon, dessert, baking, sweet treat