Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Lemon Zest and Juice
- Fresh Raspberries
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream softened butter and granulated sugar until light. Add eggs one at a time with vanilla extract.
- In another bowl, mix flour, baking powder, and salt. Gradually combine with wet ingredients, alternating with lemon juice until just mixed.
- Gently fold in lemon zest and chopped raspberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For frosting, beat softened butter with powdered sugar, then mix in heavy cream to desired consistency. Add extra lemon juice or zest if desired; frost cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg