Raspberry Lemon Cupcakes recipe

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Ingredients

2 ¼ cups all-purpose flour, divided
⅓ cup white sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter, at room temperature
½ cup lemon juice
⅓ cup milk
2 egg whites
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup frozen raspberries

Nutrition Info

189.5 calories
carbohydrate: 25.8 g
cholesterol: 20.9 mg
fat: 8 g
fiber: 0.9 g
protein: 3.5 g
saturatedFat: 5 g
servingSize: -
sodium: 192.4 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

  2. Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand.

  3. Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute.

  4. Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.

Recipe Yield

12 cupcakes

Recipe Note

These raspberry lemon cupcakes are one word: delicious!

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