Lemon Raspberry Cupcakes
Bright, fluffy, and packed with real lemon zest and juicy raspberries, these Lemon Raspberry Cupcakes are perfect for spring and summer celebrations.
Print Pin Servings: 12 cupcakes
Calories: 280kcal
Cost: $8–$10
Equipment
- 1 Stand mixer or hand mixer For creaming butter and sugar
- 1 Kitchen scale For precise ingredient measuring
- 1 Ice cream scoop Helps portion batter evenly
- 1 Microplane grater For lemon zest
- 1 Piping bag with star tip For frosting decoration
- 1 Offset spatula Optional, for spreading frosting
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs room temperature
- 0.5 cup whole milk room temperature
- 3 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup fresh raspberries tossed in flour
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 12 fresh raspberries for garnish
Instructions
- Preheat oven
- Cream butter and sugar
- Add eggs and lemon zest
- Whisk dry ingredients
- Combine wet and dry
- Fold in lemon juice and raspberries
- Fill liners and bake
- Cool and frost
Notes
Nutrition information is automatically calculated, so should only be used as an approximation
Nutrition
Serving: 20g | Calories: 280kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 120mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1.2mg