Description
Light and fluffy vanilla cupcakes topped with a tangy lemon cream and fresh raspberries. Perfect for any occasion, they offer a beautiful balance of sweetness and citrusy brightness.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients alternately with milk.
- Divide batter evenly into liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Whip heavy cream with powdered sugar, lemon zest, and lemon juice until soft peaks form.
- Pipe or spoon the lemon cream onto cooled cupcakes. Top with fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not frost the cupcakes until they are fully cooled.
- Store assembled cupcakes in the fridge for up to 3 days.
- Use a piping bag for a polished presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg