Lemon Raspberry Swirl Cupcakes
Lemon Raspberry Swirl Cupcakes are a delightful summer treat bursting with fresh flavors. These light and airy cupcakes combine the tang of fresh lemons with the sweetness of ripe raspberries, creating a symphony of flavors perfect for any occasion. Easy to make and perfect for sharing, they embody joy in both baking and enjoying with loved ones.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 cups powdered sugar (for frosting)
- 2 tablespoons additional lemon juice (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a cupcake pan by lining it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, along with vanilla extract, lemon juice, and lemon zest.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk.
- Gently fold the fresh raspberries into the batter.
- Scoop the batter into the prepared cupcake liners, filling each about ¾ full.
- Bake for about 18–20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the lemon frosting by mixing the softened butter, powdered sugar, and lemon juice until smooth.
- Once cooled, frost each cupcake with the lemon frosting and garnish as desired.
Notes
Always use room temperature ingredients for best texture. Don't skip the lemon zest as it intensifies the flavor. Store cupcakes in an airtight container at room temperature for up to 3 days.