Description
Delightful lemon cupcakes topped with a creamy raspberry buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened raspberry puree
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely.
- Beat the softened butter for the frosting until creamy. Gradually add the powdered sugar and mix until smooth.
- Add the raspberry puree, heavy cream, and vanilla extract, mixing until combined.
- Frost cooled cupcakes with the raspberry buttercream frosting.
Notes
These cupcakes can be made a day in advance; frost just before serving for best texture. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg