Raspberry Lemon Heaven Cupcakes
Ready to indulge in a heavenly treat that will tantalize your taste buds? These Raspberry Lemon Heaven Cupcakes are bursting with the perfect combination of tangy lemon and sweet raspberry flavors.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
Instructions:
- 1. Preheat oven to 350°F and line a cupcake pan with liners.
- 2. In a bowl, whisk together flour, baking powder, and salt.
- 3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then add vanilla.
- 4. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- 5. Stir in lemon zest and juice, then gently fold in raspberries.
- 6. Divide batter evenly into cupcake liners and bake for 18-20 minutes.
- 7. Let cupcakes cool before frosting.
Popular questions:
- Q: Can I use frozen raspberries instead of fresh?
- Q: Is it okay to use salted butter instead of unsalted butter?
- Q: Can I replace the lemon juice with bottled lemon juice?
A: Yes, you can substitute frozen raspberries for fresh in this recipe. Just make sure to thaw and drain them before using.
A: While unsalted butter is preferred for baking to control the salt content, you can use salted butter and adjust the added salt in the recipe accordingly.
A: Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice if that’s what you have on hand. Just adjust the amount to taste.
Helpful tips:
- 1. For an extra burst of lemon flavor, add a lemon glaze on top of the cupcakes after they have cooled.
- 2. Dust the cupcakes with powdered sugar before serving for a beautiful finishing touch.
- 3. You can add a dollop of raspberry jam in the center of each cupcake for a surprise burst of raspberry flavor.
Expert Secrets:
- 1. Make sure all your ingredients are at room temperature for the best results in baking.
- 2. Gently fold in the raspberries at the end to avoid crushing them and discoloring the batter.
- 3. For a lighter texture, sift the flour before adding it to the batter.
