Description
Delicious raspberry lemon cupcakes topped with a light frosting.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and sugar together.
- Add eggs one by one, mixing well.
- Stir in milk and lemon zest.
- In another bowl, mix flour, baking powder, and salt.
- Combine dry ingredients with wet ingredients.
- Fold in raspberries gently.
- Pour batter into cupcake liners.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Store in an airtight container.
- Frost after the cupcakes are completely cool.
- Can substitute raspberries with blueberries.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cupcake
- Calories: 180
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 25g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: raspberry lemon heaven cupcakes