Description
These Lemon Cupcakes with Raspberry Buttercream are light, zesty, and perfectly balanced with sweet, fruity frosting. The soft lemon-flavored cupcakes paired with creamy raspberry buttercream make for a refreshing and vibrant dessert suitable for spring, summer, or special occasions.
Ingredients
Scale
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- For Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tbsp fresh raspberry puree
- 1–2 tsp milk or cream (as needed)
- Pinch of salt
Instructions
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Combine: Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Fold gently until just combined.
- Fill and bake: Divide batter evenly among cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack.
- Prepare Raspberry Buttercream: Beat butter until creamy. Gradually add powdered sugar, raspberry puree, milk, and salt until smooth and pipeable.
- Frost cooled cupcakes with raspberry buttercream and optionally garnish with fresh raspberries or lemon zest.
Notes
For a more intense raspberry flavor, use a concentrated puree or lightly cook the berries to make a reduction. Frost cupcakes after they have fully cooled to prevent the buttercream from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 21g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon cupcakes, raspberry buttercream, fruity cupcakes, spring dessert, lemon raspberry dessert