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Lemon Raspberry Cupcake Recipe

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For the Cupcakes: – 1 1/2 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar

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– 2 large eggs – 1 teaspoon vanilla extract – 1 tablespoon lemon zest – 1/2 cup whole milk – 1 cup fresh raspberries

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For the Lemon Cream Cheese Frosting: – 8 ounces cream cheese, softened – 1/2 cup unsalted butter, softened – 4 cups powdered sugar

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– 2 tablespoons fresh lemon juice – 1 teaspoon lemon zest – Fresh raspberries for garnish

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Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and sugar until light and fluffy.

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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.

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Gently fold in the fresh raspberries, being careful not to overmix. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

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In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

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Stir in the fresh lemon juice and lemon zest until the frosting is smooth and well combined. Once the cupcakes are completely cooled, frost them with the lemon cream cheese frosting.

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Garnish each cupcake with a fresh raspberry on top. Enjoy these delightful Lemon Raspberry Cupcakes!

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