Pucker up! enjoy this Lemon-Rosemary Raspberry cupcake.

I love all things lemon! This lemon cupcake recipe has been a favorite and there is so much you can do with it. What do I mean? Well, add your favorite berry or berries to the batter, make the cream cheese filling for a surprise center, add some herbs to accent your flavors, or just lemon, well...okay, add some lime too! Why be normal, enjoy and have fun when you bake! So now I am entrusting that you will use this recipe to create your masterpiece!

Pre-heat oven to 350*

2 cups sugar

4 large eggs

1 cup oil

3/4 cup milk Just a bit under if you squeeze the juice out of the lemon! ( can be switched to almond, soy, oat your choice)

1 tsp vanilla extract

1 tsp pure lemon extract ( I always add a bit more)

squeeze the rest of the juice out of the lemon you used to grate

1 Tbls + grated lemon rind

3 sprigs of rosemary-remove the leaves and put in an herb grinder-grind until pieces are small

1 cup raspberries.

Mix all the above ingredients in the mixing bowl and blend well.

Then add:

1 1/2 cups NeeNee mix

1/2 tsp salt

1 Tbls baking powder

1 tsp xantham gum.

Mix until well blended- put cupcake wrappers in a muffin tin and fill using an ice cream scoop. This will usually make more than 12! cook for 25 to 30 minutes.

Cool and frost with cream cheese frosting mixed with raspberries! Enjoy

PS...

If you decide to play around with this recipe and not use any fruit then it is 1-cup of milk. I have always used less milk when adding berries because of the juice factor. Also if you do not squeeze the lemon juice into the mixture you will need to keep the milk the same!!!!! Sorry exact science is not my thing! I have just always cooked kind of by instinct using a recipe as a guide.