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Lemon Cupcakes with Raspberry Buttercream Frosting

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  • Author: Amina
  • Total Time: 1.5 hours
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

Lemon cupcakes with raspberry buttercream frosting are a delightful combination of tangy citrus and sweet berry goodness. These cupcakes are light, fluffy, and packed with refreshing lemon flavor, topped with a silky-smooth raspberry buttercream frosting that adds a beautiful burst of fruity sweetness.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/2 cup whole milk

1 cup unsalted butter, softened (for frosting)

2 1/2 cups powdered sugar

1/4 cup fresh raspberries (or raspberry puree)

1 teaspoon vanilla extract (for frosting)

A pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. For the raspberry buttercream, blend fresh raspberries in a food processor or blender until smooth. Strain through a fine mesh sieve to remove seeds if necessary.
  10. In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  11. Add the raspberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
  12. Once the cupcakes have completely cooled, pipe or spread the raspberry buttercream frosting onto each cupcake.

Notes

  1. You can substitute frozen raspberries for fresh ones, just be sure to thaw them before blending and straining.
  2. For a lighter option, drizzle a lemon glaze instead of frosting. Mix powdered sugar with fresh lemon juice to create the glaze.
  3. These cupcakes can be filled with lemon curd or raspberry jam for an extra burst of flavor.
  4. For gluten-free cupcakes, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
  • Prep Time: 20 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 35g
  • Sodium: 90mg
  • Fat: 19g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 65mg

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