Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- Zest and juice of 1 lemon
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by lemon zest and vanilla extract.
- Gradually add dry ingredients alternately with milk until just combined—avoid overmixing.
- Gently fold in the fresh raspberries.
- Spoon the batter into liners, filling them two-thirds full. Bake for 18-20 minutes or until golden brown.
- Allow cupcakes to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg