Lemon-Raspberry Cupcakes

Cupcakes became popular in the United States in the 19th century, and the first mention of the word ‘cupcake’ appeared in an American cookbook in 1828.

This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Lemon-Raspberry Cupcakes

Cooking Method: Baking Cuisine: American, Bakery Courses: Anytime, Bakery, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Rest Time 10 min Total Time 50 mins

Servings: 12 Calories: 3360

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Eggs
• 2 tablespoon Lemon zest
• 2 tablespoon Fresh lemon juice
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Milk
• 1 cup Raspberries
• ¹⁄₂ cup Powdered sugar
• 1 tablespoon Lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
6. Gently fold in the raspberries.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the cooled cupcakes.
12. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 36g12%

Sugars 24g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.