Lemon Cupcakes with Powdered Sugar and Raspberries Recipe

75 Simple and Tasty Treats That Are Perfect for Any Occasion, Shipped Right to Your Door

Suggested Cookbook
75 Simple and Tasty Treats That Are Perfect for Any Occasion, Shipped Right to Your Door

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.

Ingredients

1/2 cup unsalted butter, room temp
1/2 cup powdered sugar
Two large eggs
1 cup all-purpose flour
1/4 tsp baking soda
1/2 cup fresh raspberries
1/4 tsp salt
2 tbsp lemon zest
1 teaspoon baking powder
1/4 cup milk
3/4 cup granulated sugar
1/4 cup freshly squeezed lemon juice

Time Needed

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

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.