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Vanilla Cupcakes with Lemon Cream and Raspberries: A Fresh Delight

Vanilla Cupcakes with Lemon Cream and Raspberries
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A delicious recipe for vanilla cupcakes topped with creamy lemon frosting and fresh raspberries.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla extract.
  5. In another bowl, combine flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fill cupcake liners with the batter and bake for 18-20 minutes.
  8. Let the cupcakes cool completely.
  9. In a separate bowl, whip the heavy cream, lemon juice, and lemon zest until soft peaks form.
  10. Frost the cooled cupcakes with the lemon cream and top with fresh raspberries.

Notes

  • For best results, use room temperature ingredients.
  • Store frosted cupcakes in the refrigerator.

Nutrition

Keywords: vanilla cupcakes, lemon cream, raspberries, dessert, baking

Find it online: https://www.chirpychef.com/vanilla-cupcakes-with-lemon-cream-and-raspberries-a-fresh-delight/