Are you craving a delightful treat that's both easy to make and bursting with flavor? Look no further! These lemon and raspberry cupcakes are the perfect combination of tangy lemon zest and sweet raspberry filling, creating a delightful homemade dessert that's sure to impress. This recipe is perfect for beginner bakers and offers a quick dinner idea if you're short on time but still want something delicious and healthy. Prepare to be amazed by how simple it is to create these beautiful and tasty cupcakes!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 2 lemons
For the Raspberry Filling:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Making the Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easily done with an electric mixer, but a good workout with a hand mixer also works!
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Lemon Zest: Stir in the lemon zest.
- Fill Liners: Fill each muffin liner about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Raspberry Filling:
- Combine Ingredients: In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Simmer: Bring to a simmer over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly (about 5-7 minutes).
- Cool: Remove from heat and let cool completely.
Making the Lemon Glaze:
- Whisk Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
Assembling the Cupcakes:
- Core Cupcakes: Once the cupcakes are completely cool, use a small knife or piping bag to create a small hole in the center of each cupcake.
- Fill with Raspberry: Fill each hole with the cooled raspberry filling.
- Glaze: Drizzle the lemon glaze over the cupcakes.
Tips & Variations:
- For a richer flavor: Use browned butter instead of regular butter.
- Add some crunch: Sprinkle chopped nuts or toasted coconut on top of the glaze.
- Different Berries: Substitute the raspberries with other berries like blueberries or strawberries.
- Make it vegan: Substitute the butter with vegan butter, eggs with flax eggs, and milk with plant-based milk.
- Adjust sweetness: Reduce the sugar in the cupcake batter or glaze to your preference.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 250-300 Fat: 12-15g Sugar: 25-30g Protein: 3-4g
This recipe provides a simple yet delicious way to enjoy the vibrant flavors of lemon and raspberry. Perfect for any occasion, these easy recipes will surely become a favorite in your kitchen! Enjoy the delicious dishes you create! These are some of the best recipes for a reason! They are quick, healthy meals that are perfect for homemade cooking.