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Luscious Lemon Raspberry Swirl Cupcakes

These Luscious Lemon Raspberry Swirl Cupcakes bring a burst of tangy lemony goodness mixed with sweet raspberries, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened not too soft or you’ll have a buttery soup!
  • 2 large eggs
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 1 cup milk
  • 1 none Zest of 1 lemon
  • 1 teaspoon vanilla extract
For the Raspberry Swirl
  • 1 cup fresh or frozen raspberries plus a few extra for garnish
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (or 355°F). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, beat together the softened butter and sugar until light and fluffy.
  3. Add the eggs one by one, mixing well after each addition, then add lemon zest and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet mixture, alternating with the milk.
  5. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5 minutes until raspberries break down. Allow to cool.
Baking
  1. Spoon the batter into the lined cupcake tins, filling them halfway. Drop spoonfuls of the raspberry mixture on top and swirl with a toothpick.
  2. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  3. Let cool in the pan for a few minutes before transferring to a wire rack.

Notes

Overmixing can make cupcakes dense—mix just enough to combine. Use frozen raspberries without thawing for a vibrant swirl. Don’t skip the lemon zest for added flavor.