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Lemon Cupcakes with Raspberry Buttercream Frosting

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These delightful lemon cupcakes paired with raspberry buttercream frosting are perfect for any celebration, bringing a refreshing twist to your dessert table.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1/2 cup buttermilk
  • 1 cup raspberries (fresh or frozen)
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350℉ (175℃) and prepare cupcake pans.
  2. Mix the dry ingredients: flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, followed by the vanilla extract.
  5. Incorporate the lemon juice first, then alternate adding the flour mixture and buttermilk.
  6. Fold in the raspberries gently.
  7. Fill the cupcake liners two-thirds full with batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  10. Make the frosting by creaming softened butter and powdered sugar, then adding mashed raspberries and vanilla.
  11. Frost the cooled cupcakes generously with raspberry buttercream.

Notes

Serve with fresh raspberries or a sprinkle of lemon zest for added flair. Great for any summer gatherings or celebrations!

Nutrition

Keywords: lemon cupcakes, raspberry frosting, dessert, baking, sweet treats

Find it online: https://basilboard.com/lemon-cupcakes-raspberry-buttercream-frosting/