Description
Light and airy cupcakes bursting with fresh lemon zest and tart raspberries. A refreshing dessert that balances citrus brightness with berry sweetness.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350F and line a 12-cup muffin tin.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, lemon zest, and vanilla extract.
- Stir in sour cream and lemon juice until smooth.
- Sift in flour, baking powder, and salt; stir until just combined.
- Gently fold in raspberries by hand.
- Fill liners 3/4 full and bake for 18-22 minutes.
- Cool in pan for 5 minutes, then transfer to a wire rack.