Description
Bright and tender lemon cupcakes with a surprise raspberry center, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk, lemon zest, and lemon juice until combined. Whisk together flour, baking powder, baking soda, and salt in another bowl. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fill each liner halfway with batter. Mash fresh raspberries and mix with raspberry jam. Spoon raspberry mixture into the center of each filled liner, cover with additional batter until 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the cake portion comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
For stronger lemon flavor, add 1/2 teaspoon lemon extract or more zest. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 23g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg