Description
Bright and zesty Lemon Cupcakes topped with luscious Raspberry Buttercream. These soft, citrus-infused cupcakes pair perfectly with the sweet-tart raspberry frosting, creating a beautiful and refreshing dessert ideal for spring, summer, or special celebrations.
Ingredients
Scale
Ingredients
- For the Lemon Cupcakes:
- 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 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup milk
- For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry puree (strained to remove seeds)
- 1/2 tsp vanilla extract
- Pinch of salt
- Fresh raspberries for garnish (optional)
Instructions
Instructions
- Preheat oven: Set oven to 175°C / 350°F and line a cupcake pan with liners.
- Mix dry ingredients: Whisk together flour, baking powder, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Fill liners 2/3 full and bake 18–20 minutes until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Prepare raspberry buttercream: Beat butter until creamy. Gradually add powdered sugar.
- Add raspberry puree, vanilla, and salt. Beat until smooth and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with fresh raspberries if desired.
Notes
If frosting becomes too soft, chill for 15–20 minutes before piping. For extra lemon flavor, brush warm cupcakes lightly with lemon syrup. Store in the refrigerator and bring to room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 255
- Sugar: 24g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon cupcakes, raspberry buttercream, lemon raspberry dessert, spring cupcakes