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–+ servings
Lemon raspberry cupcakes topped with fresh raspberries and lemon zest

Lemon Raspberry Cupcakes

These light and fluffy lemon raspberry cupcakes are the perfect balance of sweet and tangy. A refreshing treat for any occasion!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 1/2 cups fresh raspberries

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Cream the butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Add lemon zest and lemon juice and mix until combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  5. Gently fold in the raspberries to avoid breaking them up.
  6. Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 9mgCalcium: 20mgIron: 1mg

Notes

For added flavor, top with a lemon buttercream frosting or serve with a drizzle of raspberry sauce.
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