Ingredients

Ingredients :

Cupcakes:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/4 tsp salt

Zest of 1 lemon

2 eggs

1/2 cup milk

1/2 cup vegetable oil

2 tbsp lemon juice

1 tsp vanilla extract

1 cup fresh raspberries (or frozen, not thawed)

Frosting:

1/2 cup butter (softened)

2 cups powdered sugar

1 tbsp lemon juice

1 tsp vanilla

Optional: mashed raspberries or pink food coloring

Instructions

Preheat oven to 350°F (175°C). Line muffin tin.

Mix flour, sugar, baking powder, salt, and lemon zest.

In another bowl, whisk eggs, milk, oil, lemon juice, and vanilla.

Combine wet and dry ingredients. Gently fold in raspberries.

Divide into muffin cups and bake 18–22 mins. Cool completely.

Beat frosting ingredients until fluffy. Pipe or spread on cupcakes.

Garnish with raspberries or lemon zest if desired.

Prep time: 15 mins
Yield: 12 cupcakes
Calories: ~280 per cupcake