Lemon Raspberry 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
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice (for glaze)

Steps

1. 1 Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. 2 Whisk together flour, baking powder, and salt in a bowl.
3. 3 In a separate large bowl, cream butter and sugar until light and fluffy.
4. 4 Add eggs, one at a time, beating well after each addition.
5. 5 Stir in lemon juice and zest, then gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
6. 6 Gently fold in raspberries.
7. 7 Divide batter among cupcake liners, filling each about 2/3 full.
8. 8 Bake for 18-20 minutes, or until a toothpick comes out clean.
9. 9 Let cool completely on a wire rack.
10. 10 For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over cooled cupcakes.

Nutrition

Tips

• For a gluten-free version, substitute all-purpose flour with a 1-for-1 gluten-free flour blend.
• If fresh raspberries are out of season, use frozen ones without thawing.
• Adjust glaze consistency by adding more or less lemon juice.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat at room temperature before serving.

Serving Suggestions

• Pair with a fresh berry compote for an extra fruity touch.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQ