RASPBERRY LEMON CUPCAKES

Raspberry Lemon Cupcakes image

These raspberry lemon cupcakes are one word: delicious!

Provided by mkr

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 11

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Ingredients

2 ¼ cups all-purpose flour, divided
⅓ cup white sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter, at room temperature
½ cup lemon juice
⅓ cup milk
2 egg whites
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup frozen raspberries

Steps:

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

Nutrition Facts : Calories 189.5 calories, Carbohydrate 25.8 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 192.4 mg, Sugar 6.8 g