Delightful Lemon Cupcakes with Raspberry Buttercream Frosting
These delightful lemon cupcakes are paired with a sweet and tart raspberry buttercream frosting, making them perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup raspberries (fresh or frozen)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for approximately 18-20 minutes or until a toothpick comes out clean when inserted into the center.
- While the cupcakes bake, prepare the raspberry buttercream. Mash the raspberries in a bowl.
- In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar and milk until the buttercream is smooth. Add the mashed raspberries and vanilla extract, mixing until fully combined.
- Once the cupcakes are cool, frost them generously with the raspberry buttercream. Enjoy your sweet masterpiece!
Notes
Serve garnished with lemon zest or fresh raspberries.