Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 lemon, zest and juice
– 1/2 cup fresh raspberries
Directions:
1. Preheat the oven to 350°F (180°C) and line a cupcake tin with paper liners.
2. In a bowl, mix together the flour, sugar, baking powder, and salt.
3. In another bowl, cream the butter with a hand mixer. Add in the eggs, milk, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
4. Gradually add the dry ingredients into the wet ingredients, mixing until smooth.
5. Gently fold in the fresh raspberries, being careful not to overmix.
6. Spoon the batter into the cupcake liners, filling each about two-thirds full.
7. Using a toothpick, swirl the raspberries into the batter to create a marbled effect.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. Enjoy these delightful Lemon Raspberry Swirl Cupcakes with a cup of tea or coffee. Delicious!