Description
Delicious lemon cupcakes topped with creamy raspberry buttercream frosting, perfect for any celebration.
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 lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper 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.
- Stir in the milk, lemon juice, and lemon zest until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Beat together the softened butter and powdered sugar for the frosting until smooth and creamy.
- Add raspberry puree and vanilla extract, mixing until well combined.
- Frost the cooled cupcakes with raspberry buttercream and enjoy!
Notes
Serve cupcakes with fresh raspberries for added flair. Can be stored at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon cupcakes, raspberry frosting, dessert, baking, celebrations