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Lemon Cupcakes with Raspberry Buttercream Frosting

Lemon Cupcakes with Raspberry Buttercream Frosting

These zesty lemon cupcakes topped with a luscious raspberry buttercream frosting are perfect for any occasion. The bright, tangy flavor of the cupcakes pairs wonderfully with the sweet yet tart frosting, making them a delightful treat for dessert lovers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 240 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cooling rack
  • 1 rubber spatula

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest from about 2 lemons
  • 0.5 cup fresh lemon juice
  • 0.5 teaspoon vanilla extract
  • 1 cup unsalted butter softened (2 sticks)
  • 4 cups powdered sugar
  • 0.5 cup fresh raspberries pureed
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined and not over-mixed.
  • Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 5 minutes before transferring to a cooling rack to cool completely.
  • While the cupcakes cool, prepare the raspberry buttercream frosting. In a clean mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, mixing until well combined. Add the raspberry puree, whole milk, and vanilla extract, and beat until light and fluffy.
  • Once the cupcakes are completely cool, frost them generously with the raspberry buttercream using a spatula or piping bag.

Notes

For a stronger lemon flavor, you can add more lemon zest.
To make the raspberry puree, simply blend fresh raspberries until smooth and strain to remove the seeds if desired.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.