Description
These raspberry lemon cupcakes are one word: delicious!
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12