Description
Delicious lemon raspberry swirl cupcakes with a tangy lemon flavor and sweet raspberry swirl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk to the butter mixture. Mix in lemon zest and juice.
- Fill cupcake liners halfway. Drop small spoonfuls of raspberry jam on top and swirl with a toothpick.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Use fresh lemon juice for best flavor.
- Do not overmix the batter to keep cupcakes light.
- Adjust raspberry swirl amount to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon raspberry cupcakes, raspberry swirl cupcakes, lemon dessert