Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh raspberries
- Zest of 2 lemons
- ½ cup unsalted butter, softened (for frosting)
- 8 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest (for frosting)
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Cream the butter and sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon zest, and milk until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture in two additions.
- Toss raspberries with 1 tbsp flour, then gently fold into the batter.
- Divide batter into liners, filling each about ¾ full.
- Bake for 18–22 minutes or until tops spring back when lightly pressed.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- For the frosting, beat butter and cream cheese until smooth.
- Add powdered sugar, lemon juice, and zest, then beat until fluffy.
- Frost cooled cupcakes and garnish with fresh raspberries and lemon zest.
Notes
- Coating raspberries in flour prevents them from sinking during baking.
- Use fresh lemon zest for the best flavor.
- Frozen raspberries work too but should be rinsed and patted dry.
- Frost just before serving for the freshest presentation.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian