Description
Delicious lemon cupcakes topped with sweet raspberry buttercream, perfect for any occasion.
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 whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until blended.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- Mash the raspberries in a bowl and strain to remove seeds.
- Beat the softened butter in a separate bowl until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract.
- Mix in the strained raspberry puree until incorporated and fluffy.
- Frost the cooled lemon cupcakes with the raspberry buttercream and enjoy!
Notes
For a diabetic-friendly option, consider using sugar substitutes. Decorate with fresh raspberries or lemon slices for a garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg