Description
Light and fluffy lemon cupcakes topped with a vibrant and creamy raspberry buttercream frosting, perfect for any occasion.
Ingredients
Units
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened (for frosting)
- 2 and 1/2 cups powdered sugar (for frosting)
- 3 tbsp raspberry puree (strained to remove seeds, for frosting)
- 1/2 tsp vanilla extract (for frosting)
- Fresh raspberries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
- Alternately add the flour mixture and milk to the wet ingredients, starting and ending with flour. 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.
- Let cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, raspberry puree, and vanilla extract, beating until smooth and fluffy.
- Frost the cooled cupcakes with raspberry buttercream and garnish with fresh raspberries if desired.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Use fresh raspberries for the best flavor in the buttercream.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg