Lemon Cupcakes with Raspberry Buttercream Frosting
These delicious lemon cupcakes are moist and bursting with flavor, topped with a vibrant raspberry buttercream frosting. Perfect for any occasion, they combine the tart freshness of lemon with the sweet and fruity notes of raspberry, making them irresistible treats.
Equipment
- 1 Oven
- 1 Muffin tin
- 12 Cupcake liners
- 2 Mixing bowls
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Piping bag (optional)
- 1 Cooling rack
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup buttermilk
- zest of 1 lemon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.5 cup fresh raspberries
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- a pinch of salt salt
Instructions
- Preheat your oven to 350°F (175°C) and line the muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the softened butter with an electric mixer until light and fluffy. Add the eggs, buttermilk, lemon zest, lemon juice, and vanilla extract, and mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Do not over mix the batter.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let them cool in the tin for about 5 minutes before transferring to a cooling rack.
- While the cupcakes cool, prepare the raspberry buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Add the fresh raspberries, heavy cream, vanilla extract, and a pinch of salt to the butter mixture. Beat until well combined and smooth.
- Once the cupcakes are completely cool, frost them with the raspberry buttercream using a piping bag or a spatula.
- Enjoy your delicious lemon cupcakes with raspberry buttercream frosting!
Notes
For the best flavor, let the butter and eggs come to room temperature before use.
Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste.
For an added decorative touch, garnish cupcakes with fresh raspberries or lemon zest on top of the frosting.