Description
Delightfully fluffy lemon cupcakes topped with creamy raspberry buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup raspberry puree (from fresh or frozen raspberries)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/4 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, followed by the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, until just combined.
- Divide the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cooling on a wire rack.
- For the frosting, beat the raspberry puree and softened butter together until well combined.
- Add the powdered sugar gradually, mixing until smooth.
- Add the vanilla and heavy cream until the desired consistency is reached.
- Frost each cooled cupcake with the raspberry buttercream and enjoy!
Notes
Customize with different citrus zest or berry purees for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg