What are your plans for this coming weekend? None? How about making this weekend a bit more fun and exciting by trying out one of my best recipes of all time? Yes, like that Snickerdoodle Cupcakes, I will help you make Lemon Raspberry Cupcakes today in the most easiest and quickest way possible. So grab some yellow lemons and ruby-red raspberries and let’s create something that will send everyone’s tastebuds on a fruity adventure with a sweet, tooth-tickling tanginess!
Table of Contents
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Ingredients You’ll Need for Lemon Raspberry Cupcakes
Ingredients | Quantity |
All-purpose flour | 1 ½ Cups |
Granulated sugar | 1 Cup |
Baking powder | 1 Teaspoon |
Baking soda | ½ Teaspoon |
Salt | ¼ Teaspoon |
Milk | ½ Cup |
Fresh raspberries | 1 Cup |
Unsalted butter (room temperature) | ½ Cup |
Eggs | 2 Pieces |
Lemons | 2 Pieces |
Vanilla extract | 1 Teaspoon |
Easy Lemon Raspberry Cupcake Recipe from Scratch
Preheating the oven
Before we get into the batter mixing, turn on your oven and set it to 350°F (175°C). Also, put cupcake liners in a cupcake tin that can hold 12 cupcakes. This way, everything is ready to go as soon as the batter is prepared.
Mixing dry ingredients first!
Take an empty medium-sized bowl, add flour, baking powder, baking soda, and a pinch of salt to it, and whisk it nicely. It is the step that helps cupcakes rise beautifully and gives them a light fluffy texture.
Whip together butter and sugar!
Now grab another bowl (this time a slightly bigger one) and beat the butter and sugar together, until it looks pale and fluffy. It would take around 2-3 minutes. It’s that fluffiness that makes the cupcakes so wonderfully soft and light. Isn’t that what everyone wants in a cupcake?
Toss in the eggs, lemon juice, and vanilla!
Now, beat in the eggs in the butter mixture, and don’t forget to add them one at a time. After that, add the zest of those lemons and a teaspoon of vanilla extract. The lemon zest will give your cupcakes a nice, citrusy flavor!
Combine dry ingredients and milk into the butter mixture
Begin adding the dry ingredients to the butter mixture slowly, mixing with the milk and lemon juice alternatively. Stir slowly so your batter is fluffy and not heavy — Of course, nobody loves eating heavy nonfluffy cupcakes.
Fold in the raspberries
Now for the fun part—gently fold in the raspberries. Be careful not to mash them too much! you want some whole berries for those juicy bursts when you bite into the cupcake.
Bake
Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until the centre is set and a toothpick inserted in the centre comes out real clean. Let them cool completely before you frost them— Believe me, frosting warm cupcakes is just asking for trouble!
Making Lemon Buttercream Frosting
Beat the butter
In a large bowl, beat the butter either by hand or with the help of an electric mixer until it gets creamy. This will only take a couple of minutes.
Add the powdered sugar and lemon juice
Slowly mix in the powdered sugar. Then, add the lemon zest, lemon juice, and vanilla extract, again set the mixer to high speed, and beat until it’s all light and fluffy, for about 3-4 minutes. Give it a taste—you might want to add a little more lemon juice if you like a more tangy flavor!
Frost those cupcakes
Once the cupcakes have fully cooled down, it is now frosting time! If you want to add glamour to the cupcakes use a piping bag for frosting and give them a fancy look or simply use a tablespoon or knife to spread on them. In the end, garnish them with fresh raspberries on top of each cupcake before serving.
Best Tips for the Best Lemon Raspberry Cupcakes
If you can, use fresh raspberries because they taste more delicious and fruity than frozen ones. The frozen berries can work too; just make sure to thaw and dry them using a paper towel before adding them to the batter.
If you’re really into that lemon flavour, you can add a bit of lemon extract to both the batter and the frosting.
Want some texture? Try sprinkling a bit of crushed Graham crackers on top of the frosting for a fun crunch. Click on this blog if you wanna make Pumpkin Pie Cheesecake with Graham Crackers Crust in the bottom!
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