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

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Servings: 12 cupcakes

• Calories: ~190 kcal per cupcake

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 Tips & Variations

• Swap raspberries with blueberries or blackberries for a twist.

• Add a tablespoon of lemon juice to intensify the citrusy zing.

• 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.