Description

These lemon cupcakes are light, zesty, and perfectly balanced with a sweet and tangy raspberry buttercream frosting — ideal for spring celebrations or afternoon treats.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup buttermilk
1/2 cup unsalted butter, softened (for frosting)
1/4 cup raspberry puree (strained to remove seeds)
2 cups powdered sugar (for frosting)
1/2 teaspoon vanilla extract (for frosting)
Fresh raspberries and lemon zest for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide the batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
For the frosting, beat butter until creamy. Add raspberry puree and vanilla, then gradually beat in powdered sugar until smooth and fluffy.
Pipe or spread the raspberry buttercream onto the cooled cupcakes. Garnish with fresh raspberries and lemon zest if desired.

Notes

Use fresh raspberries for best flavor in the frosting.
Ensure cupcakes are fully cooled before frosting to prevent melting.
Store cupcakes in an airtight container at room temperature for up to 2 days.

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 30g
Sodium: 120mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg