Lemon Heaven Cupcakes with Raspberry Swirl Delight
Lemon Heaven Cupcakes with Raspberry Swirl made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- ½ cup whole milk
- 1 cup raspberries fresh or frozen
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and prepare the cupcake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice, followed by the milk.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Prepare the raspberry swirl by mashing the raspberries and mixing them with cornstarch.
- Distribute the cupcake batter into the prepared pan evenly.
- Spoon dollops of the raspberry mix on top of the batter, then swirl with a toothpick.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack.
- Serve and enjoy your Lemon Heaven Cupcakes with Raspberry Swirl.