Description
Luscious Lemon Raspberry Swirl Cupcakes are a delightful fusion of tangy lemon and fresh raspberries, perfectly crafted for any celebration or sweet craving.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Vanilla Extract
- Lemon Zest
- Lemon Juice
- Fresh Raspberries
Instructions
- Preheat oven to 350°F (175°C) and line your cupcake pan with paper liners.
- In a large bowl, cream softened butter and sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then add vanilla extract and lemon zest until well combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix this into the wet ingredients, alternating with lemon juice until just combined.
- Gently fold in half of the fresh raspberries.
- Spoon batter into liners, filling each about 2/3 full. Top with remaining raspberries.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 175
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg