Raspberry Lemon Cupcakes recipe
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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
Nutrition Info
- 189.5 caloriescarbohydrate: 25.8 gcholesterol: 20.9 mgfat: 8 gfiber: 0.9 gprotein: 3.5 gsaturatedFat: 5 gservingSize: -sodium: 192.4 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Lemon Cupcakes
Directions
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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.