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Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes
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Raspberry Lemon Cupcakes combine the bright, zesty flavor of fresh lemon with the juicy sweetness of ripe raspberries for a moist, tender cupcake that’s perfect for any occasion. With a simple, easy-to-follow recipe, these cupcakes delight with their vibrant color contrast and refreshing taste, making them a favorite homemade treat that balances citrus and berry goodness.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or coconut oil for vegan option)
  • 3/4 cup granulated sugar
  • 2 large eggs (or 2 tablespoons ground flax seeds mixed with 6 tablespoons water for vegan option)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup milk or buttermilk (or almond, soy, or oat milk for dairy-free option)
  • 1 teaspoon vanilla extract

Other Ingredients

  • 1 cup fresh raspberries

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Measure out all ingredients to keep the process smooth and organized.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent for uniform rising.
  3. Cream Butter and Sugar: Using a mixer, cream the unsalted butter and granulated sugar until light and fluffy to trap air that makes cupcakes tender.
  4. Add Eggs, Lemon, and Vanilla: Beat in the eggs one at a time, then mix in fresh lemon juice, lemon zest, and vanilla extract for a sharp, sweet citrus flavor.
  5. Incorporate Dry Ingredients and Milk: Alternate adding the dry ingredient mixture and milk to the batter, beginning and ending with the dry ingredients. Mix gently to keep the batter light and avoid overworking the gluten.
  6. Fold in Fresh Raspberries: Carefully fold in the fresh raspberries to prevent them from breaking apart, ensuring juicy bursts of berry flavor in every cupcake.
  7. Bake: Divide the batter evenly among the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  8. Frost and Garnish: Top with your favorite lemon or cream cheese frosting, and garnish with fresh raspberries or lemon zest for an attractive finish.

Notes

  • Use room temperature eggs and butter for even mixing and tender crumb.
  • Choose ripe, firm fresh raspberries to avoid color bleeding in batter.
  • Mix batter just until combined to keep cupcakes light and avoid toughness.
  • Test doneness with a toothpick; it should come out clean when cupcakes are ready.
  • Allow cupcakes to cool completely before frosting to prevent melting.

Nutrition

Keywords: raspberry lemon cupcakes, lemon cupcakes, raspberry cupcakes, citrus desserts, berry desserts, gluten-free cupcakes, homemade cupcakes

Find it online: https://cherrycooks.com/raspberry-lemon-cupcakes/