Description
Delightfully fluffy cupcakes blending tangy lemon and sweet raspberry, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup raspberry jam
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whipped cream
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, lemon juice, and lemon zest, and mix well.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fill each muffin liner halfway with batter. Add about a teaspoon of raspberry jam into the center of each, then cover with more batter until the liners are about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before topping with whipped cream and fresh raspberries.
Notes
Best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, lemon, raspberry, dessert, baking