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 granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup milk
– 1 cup fresh raspberries
– Zest of 1 lemon
Lemon Cream Frosting:
– 1/2 cup unsalted butter, softened
– 1/2 cup powdered sugar
– 2 tbsp lemon juice
– 1 tsp lemon zest
– Fresh raspberries for garnish
– Lemon zest for garnish
Instructions
1. **Preheat and Prep**:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. **Dry Ingredients**:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. **Cream Butter and Sugar**:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. **Combine Ingredients**:
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.
5. **Bake**:
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
6. **Prepare Frosting**:
For the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
7. **Decorate**:
Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
Enjoy!
