LEMON RASPBERRY CUPCAKES

The tart lemon and sweet raspberries in these Lemon Raspberry Cupcakes make them a great choice for any event. All of the bites taste fruity because of the raspberry jam filling.

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 2 tbsp lemon juice


• 1 tsp lemon zest


• 1/2 cup whole milk


• 1 cup fresh raspberries


• 1/4 cup raspberry jam


• 1/2 tsp vanilla extract

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, baking powder, and salt together in a bowl with a whisk

Put away

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

After adding the lemon juice and zest, beat in the eggs one at a time

Slowly add the dry flour mixture to the wet ingredients, followed by the milk

Start with the dry mixture and end with the milk

Don't mix any further than that

The fresh raspberries and vanilla extract should be added slowly

Fill up each muffin tin liner about two thirds of the way to the top with cupcake batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down

Cut a small hole in the middle of each cupcake with a small knife or cupcake corer after they have cooled

Put a teaspoon of raspberry jam in each well

You can add a fresh raspberry or lemon zest to the top of each cupcake if you want to

Have fun with your tasty Lemon Raspberry Cupcakes!