Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- Zest and juice of 2 lemons
- 2 cups fresh raspberries
- 2 tbsp sugar (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
- Mix together the dry ingredients: flour, baking powder, and sugar in a bowl.
- Combine the wet ingredients in another bowl: butter, eggs, milk, lemon zest, and lemon juice.
- Gradually mix the dry ingredients into the wet ingredients until smooth.
- Fill each cupcake liner with batter and bake for 18-20 minutes or until golden.
- Cook the raspberries with sugar in a saucepan until softened, then cool.
- Cool the cupcakes completely before filling them with raspberry mixture.
Notes
Do not overmix the batter to maintain fluffiness. You can use blueberries or strawberries as an alternative filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian