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Lemon Cupcakes with Powdered Sugar and Raspberries Recipe
Lemon Cupcakes with Powdered Sugar and Raspberries are a light and delicious dessert. The cupcakes have a bright and tangy flavor because they are made with fresh lemon zest and juice. The powdered sugar adds a sweet finish, and the fresh raspberries add a fruity burst. These cupcakes are suitable for a variety of occasions, from a casual family dinner to a formal dinner party.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a muffin pan with paper liners.
- In a medium mixing bowl, combine the flour, baking powder, baking soda and salt.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, thoroughly mixing after each addition.
- Mix in the lemon zest and juice.
- In two batches, alternately add the flour mixture and milk, and mix until just combined.
- Divide the batter evenly between the muffin cups.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cupcakes to cool completely before serving.
- Powdered sugar should be sifted over the cooled cupcakes.
- Serve each cupcake with fresh raspberries on top.
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