Description
Delightful lemon cupcakes topped with creamy 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 buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Stir in the buttermilk, fresh lemon juice, and lemon zest.
- Mix the flour, baking powder, baking soda, and salt in another bowl. Gradually add to the wet ingredients until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack.
- Whip together the softened butter and powdered sugar for the frosting.
- Add in the heavy cream, vanilla extract, and raspberries, beating until fluffy.
- Frost the cooled cupcakes with the raspberry buttercream.
- Serve and enjoy!
Notes
For best results, frost the cupcakes just before serving. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg