Description
Delightful cupcakes with a perfect balance of tangy lemon and sweet raspberry flavors.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup fresh raspberries, mashed
- 1 cup powdered sugar (for frosting)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- Fresh raspberries for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Stir in lemon zest and juice.
- Gently fold in mashed raspberries. Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until fluffy.
- Frost cooled cupcakes and garnish with fresh raspberries.
Notes
You can customize the seasonings to taste.