Raspberry Lemon Cupcakes

This recipe was given by Maria! Such a fun summer dessert!

Allergy Information: Free from tree nuts, peanuts, soy, fish, shellfish, and sesame

and can be modified to be dairy-free. CONTAINS EGGS AND WHEAT

Ingredients:

• 2 ¾ cup all purpose flour

• 1 ½ tsp baking powder

• ½ tsp salt

• 1 cup butter (or oil)

• 1 cup sugar

• 4 eggs

• 1 tbsp lemon zest

• 1 tbsp vanilla extract

• 1 cup (non-dairy) milk

• 1 pint raspberries

• 1 cup powdered sugar

• 1 stick butter (can be non-dairy)

Directions/Steps:

1. Preheat the oven to 350 F and line a cupcake tin with muffin liners.

2. Whisk together the flour, baking powder, and salt.

3. In a separate large bowl, cream together the butter/oil with the sugar. Slowly add in the eggs until fluffy, then add the vanilla and lemon zest.

4. Alternate between adding the dry ingredient flour mixture and the cup of (non-dairy) milk.

5. Pour the batter into the cupcake tin and bake for around 20 minutes.

6. Allow to cool before frosting.

7. For the frosting I made regular buttercream by creaming together the butter and powdered sugar. I then colored it by simmering the raspberries on the stove top until cooked down, straining them, and using the more liquid seed-less portion to color the frosting.

8. Pipe frosting onto cupcakes. Optional: top with a lemon slice and more powdered sugar. Enjoy!

Maria's Bio:

Hello! My name is Maria and I am 15 and live in Florida. I’m allergic to peanuts, tree nuts (except almonds), sesame, and some legumes and fish. In my free time I love baking and playing volleyball.