Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- ½ cup milk (whole)
- Zest and juice of 1 lemon
- 1 cup fresh raspberries
- 1 cup powdered sugar (for frosting)
- ½ cup raspberry puree (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk flour and baking powder in a bowl; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and juice.
- Alternate adding dry mixture and milk until just combined; avoid overmixing.
- Gently fold in raspberries.
- Fill each liner two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean.
- For frosting, blend powdered sugar, softened butter, raspberry puree, and lemon juice until fluffy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 19g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg