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Raspberry Lemonade Cupcakes
These light and tangy cupcakes are like a burst of summer in every bite, perfect for brightening any day!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– 1/4 cup fresh lemon juice
– Zest of 1 lemon
– 1/2 cup fresh raspberries, chopped
– 1/2 cup powdered sugar (for glaze)
– Fresh raspberries for garnish
Directions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Mix in milk, lemon juice, and lemon zest until combined.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in chopped raspberries.
6. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. For the glaze, mix powdered sugar with 1-2 tbsp of lemon juice until smooth. Drizzle over cooled cupcakes and top with fresh raspberries.
9. Enjoy these delightful Raspberry Lemonade Cupcakes!
Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35 minutes | Calories: ~220 per serving | Servings: 12 cupcakes | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.