Description
These Lemon Cupcakes with Raspberry Buttercream are bright, fresh, and beautifully balanced. Soft, zesty lemon cupcakes are topped with a naturally sweet and tangy raspberry frosting for a stunning and flavorful dessert.
Ingredients
Scale
Ingredients
Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1 tsp vanilla extract
Raspberry Buttercream
- 1 cup fresh or frozen raspberries
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1–2 tbsp heavy cream (as needed)
Instructions
Instructions
- Cook raspberries: Simmer raspberries until broken down. Strain seeds and cool puree.
- Preheat oven: Set to 350°F (175°C) and line a cupcake pan.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter: Beat butter and sugar until light and fluffy.
- Add eggs & flavor: Mix in eggs, lemon zest, lemon juice, and vanilla.
- Combine: Alternate adding dry ingredients and milk until smooth.
- Bake: Fill liners and bake 18–22 minutes. Cool completely.
- Make frosting: Beat butter, powdered sugar, and raspberry puree until smooth. Add cream if needed.
- Frost: Pipe or spread frosting onto cooled cupcakes.
Notes
Reduce raspberry puree for a more intense flavor and thicker frosting. Add a touch of lemon zest to the frosting for extra brightness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon raspberry cupcakes, fruity cupcakes, raspberry buttercream, citrus dessert
