Lisa's Southern Kitchen

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Ingredients:

Cupcakes:

• 2 cups Self Rising Flour

• 1 cup Granulated Sugar

• 1 tbsp. Fresh Lemon Zest from Lemon

• 2 cups Fresh Raspberries

• 1 tsp. Vanilla Extract

• 1/3 cup Melted Unsalted Butter

• 1 cup Yogurt

• 2 Eggs

Crumble Topping:

• 5 tbsp. Flour

• 1/3 cup Brown Sugar

• 2 tbsp. Butter, softened

Instructions:

Cupcakes:

1. Preheat oven to 350 degrees and line a muffin pan with muffin liners.
2. In a bowl of stand up mixer add in the flour, sugar, lemon zest and vanilla extract, yogurt and butter, eggs, beat well. Stir in the raspberries until combined.
3. Pour the batter into muffin liners tins.
4. In a bowl add in the crumble ingredients and mix well until combined.
5. Top each cupcake batter with crumble topping and bake for 35 minutes until light golden brown. Let cool for 5 minutes before serving.