Description
Bright, sweet treats that blend the refreshing tastes of lemon and 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.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add the eggs, lemon juice, and lemon zest. Mix well until combined.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is just mixed.
- Fill each muffin liner halfway with batter. Then, add a teaspoon of raspberry jam on top of the batter and cover it with more batter until the liners are about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely. Once cooled, top each cupcake with whipped cream and garnish with fresh raspberries.
Notes
Use fresh lemons for the most flavor, and feel free to adjust the raspberry jam based on your preference.
- 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: 30mg
Keywords: cupcakes, raspberry, lemon, dessert, baking