Name: Raspberry Lemon Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour, divided - 2 ¼ cups; White sugar - ⅓ cup; Baking soda - 1 teaspoon; Baking powder - ½ teaspoon; Butter, at room temperature - ½ cup; Lemon juice - ½ cup; Milk - ⅓ cup; Egg whites - 2; Almond extract - 1 teaspoon; Vanilla extract - ½ teaspoon; Frozen Raspberries - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Lemon Cupcakes

1. All-purpose flour, divided - 2 ¼ cups

2. White sugar - ⅓ cup

3. Baking soda - 1 teaspoon

4. Baking powder - ½ teaspoon

5. Butter, at room temperature - ½ cup

6. Lemon juice - ½ cup

7. Milk - ⅓ cup

8. Egg whites - 2

9. Almond extract - 1 teaspoon

10. Vanilla extract - ½ teaspoon

11. Frozen Raspberries - 1 cup

How to cook deliciously - Raspberry Lemon Cupcakes

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.