Tinkerbells: Raspberry Lemon Cupcakes
Sweet and sparkly cupcake with fresh fruit.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- ⅓ cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- ½ tsp teaspoon baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¼ cup freshly squeezed lemon juice
- ¾ cup buttermilk, at room temperature
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes.
- With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine the lemon juice, buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- Use an ice cream scoop to fill paper-lined cupcake pan.
- Bake 20 minutes.