Raspberry Glazed Cupcakes: Sweet and Fruity Delights

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

Prepare the Batter:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate large bowl, cream together the softened butter and eggs using a hand mixer or stand mixer until light and fluffy. Add the vanilla extract and milk and mix until combined.

Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until the batter comes together. Do not overmix.

Fill the Cupcake Tin:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Make the Raspberry Glaze:
In a small saucepan over medium heat, cook the raspberries and lemon juice until the berries break down and become syrupy (about 5 minutes). Mash the raspberries with a fork or use an immersion blender for a smoother texture. Strain the mixture through a fine sieve to remove the seeds. Stir in the powdered sugar until fully combined.

Glaze the Cupcakes:
Once the cupcakes are completely cooled, drizzle the raspberry glaze over the top of each cupcake. Let the glaze set before serving.

Serving and Storage Tips