Directions
Step 1: Prep the Oven
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
In another bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes). Add in the eggs one at a time, then mix in vanilla extract and lemon zest.
Step 4: Combine Wet & Dry
Gradually add the dry ingredients, alternating with the milk, until well combined. Be careful not to overmix.
Step 5: Add the Berries
Gently fold in the fresh raspberries with a spatula.
Step 6: Fill & Bake
Spoon the batter into the cupcake liners about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Frosting Tip (Optional)
Top with whipped lemon cream cheese frosting or vanilla buttercream for an extra luscious touch.
Time & Serving
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
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Servings: 12 cupcakes
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Calories: ~190 kcal per cupcake
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Tips & Variations
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Swap raspberries with blueberries or blackberries for a twist.
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Add a tablespoon of lemon juice to intensify the citrusy zing.
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Use paper liners sprayed with baking spray to avoid sticking.
FAQ
Q: Can I use frozen raspberries?
Yes, just toss them in a bit of flour before folding into the batter to avoid excess moisture.
Q: How do I store them?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
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These never last a minute out of the oven, they’re devoured and I don’t get a crumb.