Raspberry Lemonade Cupcakes
Delightful cupcakes that bring the essence of summer with refreshing raspberry and tangy lemon flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice (for frosting)
Instructions
- Preheat the Oven and Prepare Your Muffin Tin
- Creaming the Butter and Sugar
- Adding Eggs
- Combining Wet Ingredients
- Whisking the Dry Ingredients
- Mixing Dry and Wet Ingredients
- Folding in Raspberries
- Filling the Cupcake Liners
- Baking to Perfection
- Cooling Before Frosting
- Making the Frosting and Final Touch
Notes
For a tropical twist, try adding coconut or swapping raspberries for blueberries.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/raspberry-lemonade-cupcakes/