Cupcake Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup milk (or buttermilk for extra softness)
2 tablespoons lemon juice (fresh if possible)
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ cup fresh or frozen raspberries (if frozen, don’t thaw)
Lemon Cream Cheese Frosting (Optional but heavenly)
4 oz (½ block) cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups powdered sugar, sifted
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar
In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
4. Add Wet Ingredients
Add eggs one at a time, beating after each.
Mix in lemon juice, lemon zest, and vanilla extract.
5. Combine Wet and Dry
Add half of the flour mixture to the wet ingredients, mix on low.
Add milk, then the remaining flour mixture. Mix until just combined (don’t overmix).
6. Fold in Raspberries
Gently fold in raspberries with a spatula to keep them intact.
7. Fill and Bake
Divide batter evenly among cupcake liners (about ¾ full).
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack.
Frosting
Beat cream cheese and butter together until smooth and creamy.
Add lemon zest and juice.
Gradually mix in powdered sugar until fluffy.
Pipe or spread onto cooled cupcakes.
Optional: Top with a fresh raspberry or lemon twist.
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