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Raspberry Lemonade Cupcakes

Jaclyn, Cooking Classy
  • minutes
  • Serves 12

INGREDIENTS

3/4 cup

all-purpose flour

3/4 cup

cake flour

1 tsp

baking powder

1/8 tsp

baking soda

1/4 tsp

salt

3/4 cup

granulated sugar

1 tbsp

lemon zest ((zest of 2 medium lemons))

1/2 cup

unsalted butter (, softened)

1

large egg

2

large egg whites

1/2 tsp

vanilla extract

1/2 tsp

lemon extract ((optional, for slightly stronger lemon flavor))

1/4 cup

+ 3 Tbsp buttermilk

1 1/2 tbsp

fresh lemon juice

1 tbsp

fresh lemon juice

1 tbsp

sugar

1

(heaping) cup fresh raspberries

1/2 cup

unsalted butter (, nearly at room temperature)

1/4 cup

salted butter (, nearly at room temperature)

2 cups

powdered sugar

1/2 tsp

vanilla extract

24

fresh raspberries (, for topping)

Lemon wedges (, for topping)