Prepare to fall in love with these absolutely irresistible Lemon Raspberry Cupcakes! Imagine a soft, fluffy lemon-infused cupcake, perfectly moist and bursting with bright citrus notes, crowned with a vibrant, luscious buttercream made from fresh raspberries. This isn’t just a dessert; it’s a delightful experience, balancing tart lemon with sweet, fruity raspberry in every single bite. If you’re searching for an easy-to-make, show-stopping treat that will impress everyone, look no further. This recipe promises bakery-quality results right in your own kitchen.
Our journey into the world of perfect cupcakes begins with the foundation: an incredibly moist and tender lemon cake. What makes it so special? It’s a harmonious blend of carefully selected ingredients that contribute to both flavor and texture. The light, airy crumb holds the intense citrus notes beautifully, ensuring that the lemon flavor isn’t just an afterthought but a prominent and refreshing component. Complementing this bright base is a swirl of raspberry frosting, crafted with real, juicy raspberries. This isn’t artificial flavoring; it’s the authentic taste of summer, lending a natural sweetness and a subtle tang that perfectly cuts through the richness of the buttercream. The combination is simply divine, a symphony of flavors that will have you reaching for a second cupcake before you’ve even finished the first.
If your heart beats for zesty lemon creations as much as ours does, you’re in for a treat! After mastering these spectacular lemon raspberry cupcakes, be sure to explore more of our favorite citrus-inspired desserts. Try these delightful Lemon Blueberry Sheet Cake, refreshingly zesty Lemon Drizzle Cupcakes, or the ever-popular Lemon Loaf. Each recipe is designed to bring that glorious burst of lemon into your home, just like these amazing lemon raspberry cupcakes.
Why These Lemon Raspberry Cupcakes Are Your Next Favorite Dessert
Cupcakes hold a special place in the dessert world. They offer the perfect portion of indulgence without the commitment of a full cake. Each one is a delightful, miniature masterpiece, packed with all the flavor and fluffiness we adore in a slice of cake, but presented in a charming, individual package that’s simply fun to eat. These lemon raspberry cupcakes, in particular, elevate the humble cupcake to new heights. They are not only incredibly easy to make, coming together in under an hour, but they also deliver an impressive gourmet experience that feels much more elaborate than the effort required.
The magic of this specific recipe lies in its incredible flavor synergy. The bright, tangy notes of fresh lemon are perfectly balanced by the sweet and slightly tart essence of raspberries. This vibrant pairing creates a taste sensation that is both familiar and exciting. Unlike some desserts that can be overly sweet or one-dimensional, these cupcakes offer a refreshing complexity that will tantalize your taste buds. The luscious raspberry buttercream adds a creamy, fruity decadence that complements the light lemon cake beautifully, making every bite a delightful contrast of textures and flavors. It’s truly a dream dessert that’s perfect for any celebration, a casual gathering, or simply a well-deserved treat for yourself. Similar to our beloved lemon olive oil cake, the depth of lemon flavor combined with sweet and tart fruit is an unbeatable combination.
Essential Ingredients for Perfect Lemon Raspberry Cupcakes
Creating these remarkably moist and flavorful cupcakes requires just a few simple, high-quality ingredients. Each component plays a vital role in achieving that desirable texture and vibrant taste. Let’s break down what you’ll need for both the zesty lemon cupcakes and the glorious fresh raspberry buttercream to ensure success in your kitchen.
For the Irresistible Lemon Cupcakes, gather:
- Melted Unsalted Butter and Vegetable Oil: This dynamic duo is essential for moisture and creating an incredibly fluffy crumb. The butter adds rich flavor, while the oil ensures consistent tenderness and a longer-lasting moist texture.
- Granulated Sugar: Beyond just sweetness, sugar also contributes significantly to the moisture content and helps create a tender crumb in the cupcakes, preventing them from drying out.
- Large Eggs: Eggs are crucial binders, holding all the ingredients together and adding structure, richness, and additional moisture. They help create that beautiful rise and stable texture.
- Sour Cream and Whole Milk: Sour cream is a secret weapon in baking. Its tang perfectly complements the citrus notes, enhancing the overall flavor profile, while its fat content ensures an unbelievably moist and tender cupcake. Whole milk provides additional liquid and richness, contributing to the soft crumb.
- The Core Lemon Flavors: For the ultimate vibrant lemon punch, you’ll need a combination of Vanilla Extract for warmth, intense Lemon Extract to amplify the citrus, aromatic Lemon Zest (always use zest from fresh lemons for maximum fragrance and concentrated flavor), and bright, freshly squeezed Lemon Juice. Using fresh lemons makes all the difference in achieving that authentic, bright taste!
- All-Purpose Flour: The structural backbone of our cupcakes. For best results, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag. This prevents over-packing.
- Leavening Agents: Baking Powder and Baking Soda: These work together synergistically to create a light and airy texture, ensuring your cupcakes rise beautifully and are wonderfully fluffy.
- Kosher Salt: A small amount of salt is non-negotiable in nearly every baking recipe. It balances the sweetness, enhances all the other flavors, and brings everything into harmony, making the lemon and raspberry notes pop.
For the Dreamy Raspberry Buttercream, you’ll need:
- Unsalted Butter, Room Temperature: Softened butter is key for a smooth, airy, and pipeable buttercream. Make sure it’s truly at room temperature, not melted or too cold.
- Fresh Raspberries: The star of the show! Use fresh, ripe raspberries for the most authentic and vibrant flavor and a beautiful natural pink hue.
- Powdered Sugar (Confectioners’ Sugar): Essential for a smooth, sweet, and perfectly pipeable frosting that melts in your mouth.
- Raspberry Extract (Optional, but Recommended): This can intensify the raspberry flavor, especially if your fresh raspberries aren’t super potent or if you want a bolder fruity taste.
- Heavy Cream: To achieve the perfect light, fluffy consistency and richness for your buttercream. Add it slowly to control the thickness.
- A Pinch of Kosher Salt: Just like in the cupcakes, a tiny bit of salt in the buttercream balances the sweetness and brings out the fruitiness of the raspberries.
How to Bake the Best Lemon Raspberry Cupcakes: A Step-by-Step Guide
Making these delightful lemon raspberry cupcakes is a straightforward process, perfect for bakers of all skill levels. Follow these simple steps for perfectly moist lemon cupcakes topped with a rich, fruity raspberry buttercream that everyone will adore.
- Prepare Your Oven and Wet Ingredients: Start by preheating your oven to 350 degrees Fahrenheit (175°C). Line a standard 12-cup muffin pan with cupcake liners. In a large mixing bowl, combine the melted unsalted butter, vegetable oil, and granulated sugar. Whisk these together vigorously for 1-2 minutes until they are thoroughly combined and appear slightly lighter and fluffier. Next, add the large eggs, one at a time, ensuring each is fully incorporated into the mixture before adding the next. This step can be efficiently done with a hand whisk, an electric hand mixer, or a stand mixer fitted with the paddle attachment.
- Incorporate Remaining Wet Ingredients: Once the eggs are fully mixed in, add the sour cream, whole milk, vanilla extract, lemon extract, fresh lemon zest, and freshly squeezed lemon juice to the bowl. Whisk all these ingredients together until they are smoothly combined, forming a cohesive, fragrant liquid mixture. Ensure there are no lumps and the batter appears uniform.
- Combine Dry Ingredients: In a separate, medium-sized bowl, measure and combine all the dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt. Whisk them together thoroughly for about 30 seconds to ensure the leavening agents and salt are evenly distributed throughout the flour. This prevents clumps and ensures an even rise throughout your cupcakes.
- Gently Mix Wet and Dry: Gradually add the dry flour mixture to the wet ingredients in the large bowl. Mix on the lowest speed setting of your mixer, or fold gently by hand, until just combined. It is absolutely crucial *not to overmix* the batter at this stage. Overmixing can develop the gluten too much, leading to tough, dense, and dry cupcakes. Stop mixing as soon as you no longer see any visible streaks of dry flour; a few small lumps are perfectly fine.
- Fill Liners and Bake: Distribute the cupcake batter evenly among the 12 lined muffin cups. Fill each cup approximately 3/4 full; this typically equates to about 3 tablespoons of batter per liner. Filling them too full can cause the batter to overflow during baking and create an uneven dome. Bake for 20-22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, with no wet batter clinging to it.
- Prepare the Luscious Raspberry Buttercream: While your cupcakes are baking and cooling, it’s time to create the star frosting. In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup (2 sticks) of unsalted butter that has been softened to room temperature. Beat the butter on low speed, gradually increasing to medium speed. Continue to beat for about 2-3 minutes until the butter is light, creamy, and pale in color. Add the fresh raspberries and continue to mix on medium speed for another minute until they are well incorporated and have stained the butter beautifully with a vibrant pink hue.
- Build the Buttercream: Scrape down the sides of the bowl. Gradually begin adding the powdered sugar, 1 cup at a time, mixing on low speed until each addition is mostly incorporated before adding the next. Once all the powdered sugar has been added, slowly pour in the heavy cream, one tablespoon at a time, mixing on medium speed until the desired consistency is reached. If you’re using raspberry extract, add it now for an extra flavor boost. Continue to beat on medium-high speed for another 2-3 minutes until the buttercream is incredibly light, fluffy, and vibrant in color. If the buttercream seems too thick, add a tiny bit more heavy cream; if it’s too thin, add a bit more powdered sugar.
- Frost and Enjoy: Allow the baked lemon cupcakes to cool completely on a wire rack before frosting. This is a crucial step – frosting warm cupcakes will cause the buttercream to melt into a messy puddle. Once cooled, transfer the raspberry buttercream to a piping bag fitted with your favorite tip (a Wilton 1M open star tip is great for classic swirls!) or simply use a spoon or offset spatula to spread the frosting generously on top of each cupcake. Garnish with a fresh raspberry or a thin lemon slice for an elegant finish. Serve immediately and savor every delicious bite!
Expert Tips for Baking Flawless Lemon Raspberry Cupcakes
Even though this recipe for lemon raspberry cupcakes is designed to be straightforward, a few expert tips can help ensure your baking success and result in the most delicious cupcakes every time. Pay attention to these details for professional-looking and tasting treats!
- Do Not Overmix Your Batter: This is arguably the most crucial tip for any cupcake recipe. Once you add the dry ingredients to the wet ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, leading to dense, tough, and chewy cupcakes that might even sink in the middle. A light hand and stopping as soon as the flour disappears are key to a tender, fluffy crumb.
- Ensure Ingredients Are at Room Temperature: Especially for butter, eggs, sour cream, and milk. Room temperature ingredients emulsify better, creating a smoother, more uniform batter that traps air more efficiently. This leads to lighter, fluffier cupcakes and a smoother, more stable buttercream. Plan ahead and take these ingredients out of the refrigerator an hour or two before you start baking.
- Cool Cupcakes Completely Before Frosting: Patience is a virtue when it comes to frosting. Adding buttercream to warm cupcakes will inevitably lead to a melted, runny mess, ruining your beautiful presentation. Allow your cupcakes to cool completely on a wire rack – typically 30-60 minutes – before even thinking about adding that delicious raspberry frosting. This also allows them to finish their “cooking” process outside the oven.
- Fill Cupcake Liners Correctly: For perfectly domed, uniformly baked cupcakes, fill each liner about 3/4 of the way full. This usually means about 3 tablespoons of batter per liner. Overfilling can cause the batter to spill over the sides of the liner and create oddly shaped tops. Underfilling will result in small, flat cupcakes that don’t look as appealing.
- Trust the Toothpick Test: While baking times are a good guide, individual ovens can vary significantly. Always use the toothpick test to check for doneness. Insert a wooden toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs attached, they are perfectly baked. If it comes out with wet batter, return them to the oven and bake for another 2-3 minutes before re-testing.
- Use Fresh Ingredients: For the most vibrant and authentic flavors, especially for the lemon zest and juice, and the raspberries. Fresh ingredients provide the best taste, elevating your cupcakes from good to extraordinary. Bottled lemon juice often lacks the brightness of fresh, and while frozen raspberries can be used in the buttercream, fresh provide better color and texture.
- Don’t Be Afraid to Adjust Frosting Consistency: Buttercream can be finicky. If it’s too thick, add a tiny splash more heavy cream (half a teaspoon at a time). If it’s too thin, beat in a tablespoon or two more powdered sugar. Consistency is key for easy piping and spreading.
Storing Your Delicious Lemon Raspberry Cupcakes
Proper storage is key to keeping your lemon raspberry cupcakes fresh, moist, and delicious for as long as possible. Here’s how to ensure they remain delightful days after baking, preserving that perfect balance of lemon and raspberry flavors:
- At Room Temperature: For optimal taste and texture, especially with buttercream that contains fresh fruit, store these cupcakes in an airtight container on your countertop at room temperature for up to two days. Keep them away from direct sunlight or any heat sources, as this can cause the raspberry buttercream to melt or soften excessively, compromising its beautiful texture.
- In the Refrigerator: If you need to store them longer, or if your kitchen is particularly warm, you can transfer the cupcakes to an airtight container and store them in the refrigerator for up to 4 days. However, be aware that refrigeration can sometimes cause cupcakes to dry out a bit quicker and the cake to become denser. To counteract this, consider bringing them to room temperature for about 15-30 minutes before serving, allowing the cake and frosting to soften slightly and regain their ideal texture and flavor.
Can I Freeze Lemon Raspberry Cupcakes?
Absolutely! Freezing cupcakes is a fantastic way to extend their shelf life and enjoy them whenever a craving strikes, making them perfect for meal prep or unexpected guests. You can freeze these lemon raspberry cupcakes for up to three months. For the best results, it’s often preferable to freeze unfrosted cupcakes and then frost them after thawing. However, frosted cupcakes can also be frozen with care. Here’s how:
- For Frosted Cupcakes: First, ensure the cupcakes are completely cooled and the frosting is firm. Place the frosted cupcakes on a baking sheet, spaced apart, and freeze them uncovered for about 30-60 minutes, or until the frosting is completely firm to the touch. This “flash freezing” step prevents the delicate frosting from sticking to the plastic wrap.
- Wrap Individually: Once the frosting is firm (or if you are freezing unfrosted cupcakes), wrap each cupcake individually in plastic wrap. Then, place the wrapped cupcakes in a freezer-safe plastic airtight container or a heavy-duty freezer bag. Glass containers also work well. This double layer of protection prevents freezer burn and keeps them fresh and flavorful for longer.
- Thawing: When you’re ready to enjoy them, simply remove the desired number of cupcakes from the freezer. Let them thaw at room temperature for a few hours until completely defrosted. If they were unfrosted, you can then whip up a fresh batch of raspberry buttercream and decorate!
Frequently Asked Questions About Lemon Raspberry Cupcakes
The secret to incredibly moist cupcakes lies in a few key ingredients: fats like oil and butter, and the inclusion of sour cream. In this recipe, the combination of melted butter, vegetable oil, and sour cream, along with the correct amount of sugar, all work together to create that signature moist and tender crumb. Additionally, be careful not to overmix your batter, as this is a common culprit for dry and tough cupcakes. Proper measurement of flour is also crucial to avoid a dense texture.
Yes, absolutely! If fresh raspberries aren’t available or you’re looking for a quick alternative, you can certainly use raspberry jam. For the buttercream, substitute 2-3 tablespoons of good quality raspberry jam for the fresh raspberries. You might need to adjust the amount of powdered sugar slightly to achieve the desired consistency, as jam can vary in thickness and sweetness. Ensure the jam is smooth or strain it to remove seeds if you prefer a perfectly silky buttercream.
Not at all! While a piping bag and decorative tip can create beautiful, professional-looking swirls, they are completely optional. You can easily achieve a delicious result by using a sturdy Ziploc bag with one corner snipped off for a simpler piped look, or simply use an offset spatula or the back of a spoon to generously dollop and spread the frosting onto each cupcake. The taste and joy of homemade will be just as wonderful!
For the most vibrant lemon flavor, always use fresh lemon zest and juice. The zest contains essential oils that carry the most intense lemon aroma and taste. Combining fresh zest and juice with a little lemon extract (as specified in this recipe) creates a multi-layered lemon profile that truly shines through the sweetness of the cake and frosting. Don’t skip the fresh ingredients!
While it’s generally best to bake cupcake batter immediately after mixing for the best rise and texture, you can prepare the wet ingredients (butter, oil, sugar, eggs, sour cream, milk, extracts, zest, juice) the night before and store them covered in the refrigerator. On baking day, let them come to room temperature, then whisk in the dry ingredients just before baking. This helps preserve the leavening agents’ effectiveness and ensures light, fluffy cupcakes.
Recipe Substitutions and Dietary Adaptations
This lemon raspberry cupcake recipe is wonderfully versatile, allowing for several substitutions to accommodate different dietary needs or ingredient availability. Here are some common adaptations to help you enjoy these delicious treats, no matter your preference:
- To Make These Lemon Raspberry Cupcakes Vegan: You can absolutely transform this recipe into a delicious vegan treat! For both the cupcake batter and the raspberry buttercream, swap out traditional unsalted butter for a high-quality vegan butter stick. For the sour cream, use a good vegan sour cream alternative or opt for full-fat canned coconut milk (refrigerated overnight, then use the thick cream that rises to the top). All other liquid and dry measurements can generally be kept the same, but ensure your milk is also a plant-based alternative like almond milk or soy milk.
- To Make These Cupcakes Dairy-Free: Similar to the vegan adaptation, replace all dairy products with their non-dairy counterparts. This includes using vegan butter, a dairy-free sour cream alternative (or full-fat canned coconut milk), and plant-based milk. Always double-check ingredient labels to ensure no hidden dairy, especially in extracts or flavorings.
- For Gluten-Free Options: Achieving a tender gluten-free cupcake is very possible with the right flour blend. We highly recommend using Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour. This blend is specifically formulated to replace regular all-purpose flour cup-for-cup in most recipes, making it incredibly convenient. Simply keep all the measurements for the flour the same as in the original recipe. Other 1-to-1 gluten-free blends may also work, but results can vary depending on the specific blend’s composition.
- Alternative Berries for Buttercream: While fresh raspberries offer a unique tang and color, feel free to experiment with other berries. Fresh strawberries or blueberries could also create delightful variations for your buttercream. Just be sure to mash them well or process them and perhaps strain out seeds to extract their flavor and color into the butter.
- No Lemon Extract? If you don’t have lemon extract, you can still make these delicious cupcakes. The fresh lemon zest and juice will provide a good amount of citrus flavor. However, for a truly intense lemon punch, the extract does make a noticeable difference. You could try adding a touch more lemon zest (e.g., an extra teaspoon) if omitting the extract to boost the natural lemon intensity.
Explore More Delicious Cupcake Recipes!
If you’ve enjoyed baking these vibrant lemon raspberry cupcakes, you’ll love diving into more of our delightful cupcake creations. Expand your baking repertoire with these fantastic recipes, perfect for any occasion and flavor preference:
- Indulgent Chocolate Cupcakes with Espresso Buttercream: A rich, decadent treat for coffee and chocolate lovers.
- Unique Matcha Cupcakes with Raspberry Buttercream: An unexpected yet delightful pairing of earthy matcha and sweet raspberry.
- Festive Funfetti Cupcakes with Almond Buttercream: Bring joy to any celebration with these colorful and flavorful cupcakes.
- Cozy Pumpkin Dream Cupcakes: Perfect for autumn, these spiced cupcakes are a comforting delight.
- Elegant Lemon Meringue Cupcakes: A sophisticated take on a classic pie, in cupcake form.
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If you make this incredible lemon raspberry cupcake recipe, we would absolutely love to see your creations! Please leave a star rating on the recipe card below and share your comments with us. Your feedback helps us grow and inspires other bakers. You can also tag @BritneyBreaksBread on Instagram and use the hashtag #britneybreaksbread so we can celebrate your beautiful baking triumphs and share them with our community!
Lemon Raspberry Cupcakes
Britney
20 mins
20 mins
20 mins
1 hr
18 servings
Pin Recipe
Print Recipe
Equipment
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1 12-cup Muffin Pan
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Cupcake/Muffin Liners
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Large Mixing Bowls (2)
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Whisk or Electric Mixer (Handheld or Stand Mixer with Paddle Attachment)
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Wire Rack for Cooling
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Piping Bags (optional)
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Wilton 1M Piping Tip (optional)
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Measuring Cups and Spoons
Ingredients
For the Lemon Cupcakes
- 1/2 cup unsalted butter, melted
- 2 tbsps vegetable oil
- 1 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 tsp vanilla extract
- 2 tsp lemon extract
- 2 tbsps fresh lemon zest
- 1/3 cup fresh lemon juice
- 1 3/4 cup all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
For the Raspberry Buttercream
- 1 cup unsalted butter, room temperature (2 sticks)
- 2/3 cup fresh raspberries
- 5 cups powdered sugar, sifted
- 1 tbsp raspberry extract (optional)
- 4 tbsps heavy cream
- Pinch of kosher salt
Instructions
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a large mixing bowl, combine the melted butter, vegetable oil, and granulated sugar. Whisk for 1-2 minutes until well blended. Add eggs one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.
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Stir in the sour cream, whole milk, vanilla extract, lemon extract, fresh lemon zest, and lemon juice. Whisk until the wet ingredients are completely combined and form a smooth, fragrant batter.
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In a separate, medium bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
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Gradually add the dry flour mixture to the wet ingredients. Mix on low speed, or fold gently by hand, until just combined. Be careful not to overmix; stop as soon as no streaks of dry flour remain. Overmixing can lead to tough cupcakes.
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Divide the batter evenly among the 12 prepared cupcake liners, filling each cup about 3/4 full (approximately 3 tablespoons per liner). Bake for 20-22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
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While the cupcakes cool, prepare the Raspberry Buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium speed for 3 minutes until light and creamy. Add the fresh raspberries and continue beating for another minute until they are fully incorporated and the butter is beautifully colored.
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Scrape down the sides of the bowl. With the mixer on low speed, gradually add the powdered sugar, one cup at a time. Mix until each addition is incorporated, then increase the speed to medium-high and beat for about 10 seconds before adding the next cup. Repeat until all powdered sugar is added.
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With the mixer still on medium speed, slowly add the heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency – light, fluffy, and spreadable. If using, add the raspberry extract now and beat until well combined. Continue beating on medium-high for 2-3 more minutes to ensure maximum fluffiness. Place the buttercream in the refrigerator if your kitchen is warm, or if the cupcakes are still cooling, to prevent it from getting too soft.
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Once the lemon cupcakes have cooled completely on a wire rack, pipe or spread the luscious raspberry buttercream generously onto each one. Garnish with a fresh raspberry or a lemon slice, if desired. Serve immediately and enjoy your homemade masterpiece!
Notes
- The piping tip used for the pictures is a Wilton 1M open star tip, which creates beautiful swirls.
- It is absolutely essential that the cupcakes cool completely on a wire rack before you attempt to frost them. Warm cupcakes will melt the buttercream, creating a messy result.
- For an extra zing of flavor, you can add a few drops of red food coloring to the buttercream if you desire a more intense pink hue, though the fresh raspberries usually provide a lovely natural color.
- Always measure your flour by spooning it into a measuring cup and leveling it off, rather than scooping directly from the bag. This prevents over-packing the flour, which can lead to dry cupcakes.
Nutrition Information (Approximate)
Carbohydrates: 58g,
Protein: 3g,
Fat: 20g,
Saturated Fat: 12g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 5g,
Trans Fat: 1g,
Cholesterol: 67mg,
Sodium: 101mg,
Potassium: 56mg,
Fiber: 1g,
Sugar: 47g,
Vitamin A: 597IU,
Vitamin C: 4mg,
Calcium: 39mg,
Iron: 1mg
Nutrition information is automatically calculated and should be used as an approximation. It may vary based on specific ingredients and preparation methods.
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