The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Lemon Raspberry Cookie Cups

Lemon Raspberry Cookie Cups! Brighten up your day with these sweet and tangy treats. Fresh raspberries and lemon zest come together in a delicious cookie cup recipe - make now!

Brighten up your day with these adorable Lemon Raspberry Cookie Cups, bursting with fresh raspberry flavor and a hint of citrusy zing.

Tender, sweet, and utterly Instagram-worthy, these bite-sized treats are perfect for brunch, a tea party, or simply a sweet pick-me-up any time of day.

Ready Time

40 mins


8 servings


  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • Powdered sugar for dusting


Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners.

In a large bowl, cream together the softened butter, confectioners’ sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the grated lemon zest and freshly squeezed lemon juice.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh raspberries.

Divide the dough evenly among the muffin cups, about 1 tablespoon per cup.

Bake for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely in the pan.

Dust with powdered sugar before serving.

Yield: 8 cookie cups


Don’t over-soften the butter, you want it soft enough to cream with the sugars, but still holding its shape. While creaming the butter and sugars, scrape down the sides of the bowl to ensure everything gets fully incorporated.

Use fresh, high-quality raspberries for the best flavor and texture.

If you’re not using them immediately, gently rinse and pat them dry with a paper towel to prevent excess moisture. Don’t overmix the dough, or your cookie cups might become tough.

Stop mixing once the flour mixture is just combined with the wet ingredients.

To ensure the cookies cook evenly, try to divide the dough as evenly as possible among the muffin cups. If you want a more pronounced lemon flavor, you can add another teaspoon of grated zest or a squeeze more of lemon juice.

Just be careful not to overpower the raspberries!

Nutrional Value

  • Calories: 146
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 50mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 1g
  • Sugars: 10g
  • Protein: 2g
Lemon Raspberry Cookie Cups
Lemon Raspberry Cookie Cups

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