Lemon Cupcakes with Raspberry Buttercream Frosting
These delightful lemon cupcakes are perfectly fluffy and flavorful, paired with a vibrant raspberry buttercream frosting. A refreshing treat suitable for any occasion!
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 muffin tin
- 12 cupcake liners
- 1 cooling rack
- 1 piping bag (optional)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter Softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (about 1 lemon)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup unsalted butter Softened
- 4 cups powdered sugar
- ¼ cup fresh raspberries Mashed
- 1-2 tablespoons heavy cream As needed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, 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 zest, lemon juice, and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
- While the cupcakes are cooling, prepare the raspberry buttercream frosting. In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed.
- Add the mashed raspberries, vanilla extract, and a pinch of salt. Mix until well combined.
- If the frosting is too thick, add heavy cream a tablespoon at a time until desired consistency is reached.
- Once the cupcakes are completely cool, frost them with the raspberry buttercream using a piping bag or a spatula.
- Decorate as desired, and enjoy!
Notes
For an extra lemony flavor, consider adding a lemon glaze on top of the frosting.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
You can substitute fresh raspberries with frozen ones, but make sure to thaw and drain excess moisture before mashing.