Description
Delicious lemon cupcakes topped with vibrant 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 cup raspberries (fresh or frozen)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the milk, lemon juice, and lemon zest until smooth.
- Combine the flour, baking powder, and salt in another bowl.
- Mix the dry ingredients into the wet ingredients gradually, being careful not to over-mix.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Cool the cupcakes in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating the softened butter until creamy.
- Add the powdered sugar gradually, mixing well.
- Mix in the heavy cream and vanilla extract until light and fluffy.
- Fold in the raspberries gently.
- Frost the cooled cupcakes with the raspberry buttercream and enjoy!
Notes
Ensure all ingredients are fresh for the best flavor, and allow cupcakes to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cupcakes, lemon, raspberry, dessert, baking