These raspberry lemon cupcakes are one word: delicious!

mkr

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand.

  • Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute.

  • Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.

Cook's Note:

Dusting raspberries with flour is optional.

Nutrition Facts

190 calories; protein 3.5g; carbohydrates 25.8g; fat 8g; cholesterol 20.9mg; sodium 192.4mg. Full Nutrition
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