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Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes
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Raspberry Lemon Cupcakes are a delightful dessert that perfectly balances tangy lemon zest and juicy raspberries for a bright, refreshing flavor. Moist with a tender crumb, these cupcakes are simple to make and feature vibrant colors that make them perfect for any celebration or casual treat.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 ½ teaspoons baking powder
  • Pinch of salt

Wet Ingredients

  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1 cup granulated sugar
  • 2 large eggs (or flax eggs/applesauce for vegan option)
  • Zest of 1 fresh lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk (or almond milk for dairy-free)

Fruit

  • 1 cup fresh raspberries (or thawed and drained frozen raspberries)

Instructions

  1. Prep the Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Measure and set out all ingredients, grate the lemon zest, and gently rinse the raspberries to keep everything ready for baking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution for a uniform crumb.
  3. Cream Butter and Sugar: Using a mixer, cream together the unsalted butter and granulated sugar until light and fluffy, which helps create a tender texture and nice rise.
  4. Add Eggs, Lemon, and Vanilla: Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract to infuse bright, citrusy flavor.
  5. Combine Wet and Dry: Alternately add the dry mixture and milk to the wet ingredients, mixing gently after each addition to maintain a light batter.
  6. Fold in Raspberries: Carefully fold in the fresh raspberries, taking care not to crush them so the batter remains beautifully marbled.
  7. Bake and Cool: Divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.

Notes

  • Use room temperature ingredients for a smooth and consistent batter.
  • Do not overmix the batter to keep cupcakes tender and light.
  • Add raspberries last and fold gently to prevent color bleeding and maintain texture.
  • Fresh lemons provide a superior lemon flavor compared to extracts.
  • Allow cupcakes to cool fully before frosting to prevent melting and sliding.
  • Coat raspberries lightly with flour before folding in to prevent sinking.
  • For gluten-free option, substitute flour with gluten-free blend.
  • For dairy-free option, substitute butter with coconut oil and milk with almond milk.
  • For vegan option, substitute eggs with flax eggs or applesauce and use plant-based butter and milk.

Nutrition

Keywords: raspberry lemon cupcakes, lemon cupcakes, raspberry cupcakes, gluten free cupcakes, dairy-free cupcakes, vegan cupcakes, lemon desserts, fruit cupcakes

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