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Lemon Cupcakes with Raspberry Buttercream Frosting

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Delightful cupcakes with a tangy lemon flavor balanced by a sweet raspberry buttercream frosting, perfect for celebrations.

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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the lemon juice and lemon zest until blended.
  5. Whisk together the flour, baking powder, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
  7. 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.
  8. Let the cupcakes cool completely before frosting.
  9. Mash the raspberries in a bowl and strain to remove seeds.
  10. Beat the softened butter in a separate bowl until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract.
  11. Mix in the strained raspberry puree until incorporated and fluffy.
  12. Frost the cooled lemon cupcakes with the raspberry buttercream and enjoy!

Notes

For people with diabetes, consider using sugar substitutes like stevia or monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-cupcakes-raspberry-buttercream/