Delightful Lemon Cupcakes with Raspberry Buttercream Frosting
These delightful Lemon Cupcakes topped with luscious Raspberry Buttercream Frosting offer a perfect balance of tangy lemon and sweet raspberry flavors, making them suitable 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.
- In a large mixing bowl, 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, fresh lemon juice, and lemon zest.
- In a separate 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 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes bake, prepare the frosting by mashing the raspberries in a bowl. In another bowl, beat the softened butter until creamy, then gradually mix in the powdered sugar and milk until smooth. Add the mashed raspberries and vanilla extract, mixing until well incorporated.
- Once the cupcakes are completely cool, frost them with the raspberry buttercream.
- Serve and enjoy!
Notes
Use fresh ingredients for the best flavor, and feel free to experiment with different berries for the frosting.