Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberries, mashed
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
- 2 tablespoons butter, softened (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat butter, egg, vanilla extract, buttermilk, raspberries, lemon zest, and lemon juice until smooth.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely.
- For the frosting, beat powdered sugar, lemon juice, and softened butter until smooth.
- Frost the cooled cupcakes and serve.
Notes
- For a stronger lemon flavor, add extra lemon zest to the batter.
- Use fresh raspberries for the best results.
- Cupcakes are best eaten within 1-2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
