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Lemon Raspberry Cupcake Recipe

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbs grated lemon zest
  • 1 tsp  lemon juice
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2 cups raspberries

Instructions

  • Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  • In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl, beat butter with sugar until fluffy.
  • Beat in eggs, 1 at a time.
  • Beat in lemon zest and lemon juice.
  • Whisk together the flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
  • Fold raspberries into the batter.
  • Scoop into paper-lined or a greased muffin tin.
  • Bake in oven until a cake tester comes out clean, 20 - 25 minutes.
  • Transfer to rack an let cool before icing.

Notes

Yield: Makes 20 cupcakes