Delicious citrus flavour and a nice fruity, raspberry flavour. Completely amazing, especially in the summer. Top with cold whipped cream or ice cream.
Ingredients
- 2 cups of all-purpose flour
- ½ cup of sugar
- 2 teaspoons of baking powder
- ¾ teaspoon of salt
- ¾ cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ cup of fresh orange juice
- 3 tablespoons of orange zest
- 1 tablespoon of lemon zest
- 2 cups of raspberries
How to Make It
- Preheat oven to 350°F and line muffin pans with paper liners.
- In a large bowl, sift together dry ingredients until it is lump free.
- In another bowl, whisk together your wet ingredients.
- Fold the dry ingredients into your wet ingredients and mix until well combined. Once well combined fold in raspberries, orange zest and lemon zest.
- Spoon your batter into the muffin cups.
- Bake the cupcakes for 17 - 20 minutes until a wooden toothpick put into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.