Gluten-Free Raspberry Lemonade Cupcakes

These delightful Gluten-Free Raspberry Lemonade Cupcakes offer a refreshing combination of tangy lemon and sweet raspberry flavors. The cupcakes are moist and fluffy, topped with a creamy lemon frosting and garnished with a fresh raspberry, providing both a visual and tasty treat. A suitable choice for those with gluten sensitivity or anyone seeking a delicious dessert, these cupcakes make a wonderful addition to any occasion or as a satisfying treat.

Ingredients

• 1 1/2 cup gluten-free flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 cup milk
• 2 tsp vanilla extract
• 2 Tbsp fresh lemon juice
• 1/2 cup fresh raspberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes.
3. Add the milk, vanilla extract, and lemon juice, and mix until well combined.
4. Sift in the gluten-free flour and baking powder, then fold until just combined, ensuring not to overmix.
5. Gently fold in the fresh raspberries, being careful not to crush them.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack before frosting with lemon frosting and topping with a fresh raspberry.

Keywords: Refreshing, Fluffy, Moist, Dessert, American

Spice Rack: Vanilla Extract, Fresh Lemon Juice

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