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Lemon Cupcakes with Raspberry Buttercream Frosting

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Lemon Cupcakes are light, fluffy, and bursting with fresh citrus flavor. Topped with a smooth raspberry buttercream made with real berries, they’re the perfect balance of sweet and tart. Great for spring gatherings, birthdays, or whenever you’re craving something fruity and fun!

Ingredients

For the lemon cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1/2 cup whole milk

  • 1/4 cup fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

For the raspberry buttercream:

 

  • 1 cup unsalted butter, softened

  • 3-3 1/2 cups powdered sugar

  • 1/2 cup fresh raspberries (or frozen, thawed)

  • 1 tsp lemon juice

  • 1/2 tsp vanilla extract

  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.

  4. Add eggs one at a time, beating well after each. Stir in lemon juice, zest, and vanilla.

  5. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix just until combined.

  6. Divide batter evenly among cupcake liners, filling about 2/3 full.

  7. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Make the frosting:
8. Puree raspberries, then strain through a fine mesh sieve to remove seeds. 9. In a large bowl, beat butter until creamy. Gradually add powdered sugar. 10. Mix in raspberry puree, lemon juice, vanilla, and a pinch of salt. Beat until fluffy, adding more sugar as needed for thickness. 11. Frost cooled cupcakes with a piping bag or spatula. Garnish with fresh raspberries or lemon zest, if desired.

Notes

  • You can use freeze-dried raspberries for a stronger flavor and no extra moisture.

  • Store in an airtight container at room temp for 1 day, or in the fridge up to 3 days.

  • Cupcakes can be made a day ahead and frosted before serving.

Find it online: https://recipe.ukfinda.com/lemon-cupcakes-with-raspberry-buttercream-frosting/