Description
Delicious lemon cupcakes topped with 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
- 1/2 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup raspberries (for frosting)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 1–2 tablespoons milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the lemon zest and fresh lemon juice.
- Whisk together the flour, baking powder, and a pinch of salt in another bowl.
- Gradually add the dry mixture to the butter mixture, alternating with the milk.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
- For the frosting, mash raspberries and strain them to remove seeds.
- Beat together the softened butter and powdered sugar until creamy.
- Gradually add raspberry puree and milk until desired consistency is reached.
- Frost the cooled lemon cupcakes with raspberry buttercream.
Notes
These cupcakes can be made a day in advance and stored in an airtight container. Use buttermilk for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg