Ingredients:
Dry Ingredients:
-
1 ½ cups all-purpose flour
-
1 ½ teaspoons baking powder
-
¼ teaspoon salt
Wet Ingredients:
-
½ cup unsalted butter, softened
-
¾ cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
Zest of 1 lemon
-
2 tablespoons fresh lemon juice
-
½ cup milk
Filling & Topping:
-
¾ cup fresh raspberries (or frozen, thawed)
-
Optional: raspberry jam for filling
-
Lemon zest and extra raspberries for garnish
Instructions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract, lemon zest, and lemon juice.
5. Combine dry and wet ingredients: Gradually add the flour mixture to the wet mixture, alternating with milk, starting and ending with the flour. Mix just until combined—do not overmix.
6. Fold in raspberries: Gently fold in fresh raspberries using a spatula.
7. Fill the cupcake liners: Divide the batter evenly among the liners, filling each about ¾ full.
8. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Optional filling: Once cooled, you can core each cupcake and fill it with raspberry jam for a sweet surprise inside!
10. Frost and garnish: Top with your favorite lemon or vanilla buttercream frosting. Garnish with extra raspberries and lemon zest for a fresh finish.
