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Raspberry Lemon Cupcakes

These Raspberry Lemon Cupcakes are perfectly fluffy, subtly tangy, and bursting with the freshness of ripe raspberries, making them a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Ensure it is sifted before measuring.
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure it is at room temperature.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice Freshly squeezed is preferred.
  • 1 tablespoon lemon zest
Fruits
  • 1 cup fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Gently fold in the fresh raspberries.
  6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Frost with your favorite lemon icing or enjoy them plain.

Notes

Ensure all ingredients are Halal-compliant. Store cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for about a week. For freezing, wrap each cupcake in plastic wrap then aluminum foil for up to three months.