Ingredients Overview
For the Cupcakes:
- 1½ cups all-purpose flour: Provides the structure for the cupcakes.
- 1½ teaspoons baking powder: Acts as a leavening agent, helping the cupcakes rise.
- ¼ teaspoon salt: Enhances the overall flavor.
- ½ cup unsalted butter, softened: Adds richness and moisture.
- 1 cup granulated sugar: Sweetens the batter.
- 2 large eggs: Bind the ingredients and add structure.
- 2 teaspoons grated lemon zest: Infuses the batter with a fresh lemon aroma.
- 2 tablespoons freshly squeezed lemon juice: Adds tanginess.
- 1 cup fresh raspberries: Introduces bursts of sweet-tart flavor.
For the Lemon Buttercream Frosting:
- ½ cup unsalted butter, softened: Forms the creamy base of the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting.
- 1 tablespoon freshly squeezed lemon juice: Adds a zesty kick.
- 1 teaspoon grated lemon zest: Enhances the lemon flavor.
- 1-2 tablespoons heavy cream or milk: Adjusts the frosting’s consistency.
Step-by-Step Baking Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (180°C).
- Line a 12-cup muffin tin with cupcake liners to prevent sticking.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer on medium speed.
4. Add Eggs and Lemon
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and lemon juice, mixing until well combined.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can lead to dense cupcakes.
6. Fold in Raspberries
- Gently fold the fresh raspberries into the batter, ensuring they are evenly distributed without breaking apart.
7. Fill and Bake
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
- Allow the cupcakes to cool in the pan for 5 minutes.
- Transfer them to a wire rack to cool completely before frosting.
Lemon Buttercream Frosting
Instructions:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Mix in the lemon juice and lemon zest.
- Add heavy cream or milk, one tablespoon at a time, until the desired consistency is achieved.
- Beat the frosting on high speed for an additional 2-3 minutes to make it extra fluffy.
Frosting the Cupcakes:
- Once the cupcakes are completely cool, spread or pipe the lemon buttercream frosting onto each cupcake.
- Garnish with additional lemon zest or a fresh raspberry on top, if desired.
Tips for Perfect Cupcakes
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother batter.
- Fresh Lemons: Use freshly squeezed lemon juice and zest for the best flavor.
- Gentle Mixing: Avoid overmixing the batter to keep the cupcakes light and fluffy.
- Even Baking: Rotate the muffin tin halfway through baking to ensure even cooking.
Storage and Serving Suggestions
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator and are best consumed within 3 days.
- Serving: Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.
Variations and Substitutions
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use plant-based butter and milk alternatives.
- Berry Options: Swap raspberries with blueberries or blackberries for a different twist.
- Filling: Core the center of each cupcake and fill with raspberry jam for an extra burst of flavor.
