Description
Deliciously light and fluffy lemon cupcakes topped with a sweet and tangy raspberry buttercream frosting, 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 milk
- 2 lemons (zested and juiced)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine the softened butter and granulated sugar and cream them together until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the buttery mixture, alternating with the milk until just combined.
- Distribute the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- For the raspberry frosting, mash the raspberries in a bowl.
- In a separate bowl, beat the softened butter until creamy, gradually adding the powdered sugar until smooth.
- Mix in the mashed raspberries and enough milk to achieve a smooth consistency.
- Frost the cooled cupcakes with the raspberry buttercream.
Notes
Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to keep cupcakes fluffy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon cupcakes, raspberry frosting, dessert, baking, sweet treats