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Introduction:
These cupcakes are a perfect blend of light, fluffy texture and tangy lemon flavor, balanced with the sweetness of fresh raspberries. They’re ideal for spring or summer gatherings and will surely delight your guests with every bite.
Ingredients:
For the Cupcakes:
1 ½ cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup (120 ml) milk
1/2 cup (115 g) unsalted butter, melted
1 teaspoon vanilla extract
Zest of 1 lemon
½ cup (75 g) fresh raspberries, mashed
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
How to Make:
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