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Raspberry Lemon Heaven Cupcakes

Light and fluffy lemon cupcakes filled with juicy raspberries and topped with creamy lemon buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 310

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 1 cup raspberries fresh or frozen

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Muffin tin
  • Cupcake liners

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add eggs, lemon zest, juice, and vanilla.
  5. Alternate adding dry ingredients and milk.
  6. Fold in raspberries gently.
  7. Bake 18–22 minutes and cool completely.

Notes

Use fresh lemon zest for the brightest flavor.