Ingredients for Zingy Lemon Raspberry Cupcakes
- All Purpose Flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- Lemons, Zest Of
- 1 teaspoon salt
- Unsalted Butter
- 4 large eggs
- Whole Milk
- 1/4 cup fresh lemon juice
- Pure Vanilla Extract
- Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- Raspberry Jam
- 1 teaspoon vanilla extract
- Red Food Coloring
- 3 cups powdered sugar
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How to Make Zingy Lemon Raspberry Cupcakes
- Preheat oven to 325°F (160°C).
- Line a standard 30-cup muffin tin with paper liners and lightly grease with non-stick cooking spray.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 4 teaspoons baking powder, 2 tablespoons lemon zest, and 1 teaspoon salt.
- Add 1 cup (2 sticks) unsalted butter, softened, to the dry ingredients. Mix on low speed until just combined.
- In a separate bowl, whisk together 4 large eggs, 1 cup milk, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed in three additions, scraping down the sides of the bowl after each addition. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 17-20 minutes, rotating the pan halfway through, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting: In a large bowl, beat together 8 ounces cream cheese, softened, 1/2 cup (1 stick) unsalted butter, softened, and 1 cup raspberry jam until smooth.
- Add 1 teaspoon vanilla extract, a pinch of salt, and a few drops of red food coloring. Beat until a light pink color is achieved.
- Reduce mixer speed to low and gradually add 3 cups powdered sugar, one cup at a time, until fully incorporated. Increase mixer speed to medium-high and beat until smooth and fluffy.
- Refrigerate the frosting until the cupcakes are completely cool.
- Once the cupcakes are cool, frost generously and garnish with fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
82g
Fat
43g
Carbs
10g
