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Lemon Cupcakes with Raspberry Buttercream Frosting

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Bright and sweet lemon cupcakes topped with fluffy raspberry buttercream frosting, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tbsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup milk or buttermilk
  • For frosting: 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup raspberry jam or raspberry puree
  • Pinch of salt
  • Optional: a drop or two of lemon juice

Instructions

  1. Preheat the oven to 350°F and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, beat softened butter and sugar until fluffy and lighter in color.
  4. Add eggs one at a time, mixing after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients and milk, mixing until just combined.
  7. Fill cupcake liners about two-thirds full.
  8. Bake for 16 to 20 minutes, or until a toothpick comes out clean.
  9. Let them cool in the pan for a few minutes before transferring to a rack to cool completely.
  10. For the frosting, beat softened butter until creamy, then slowly add powdered sugar.
  11. Mix in raspberry jam or puree, adding a pinch of salt.
  12. If necessary, adjust consistency with more milk or powdered sugar.
  13. Once cupcakes are completely cool, frost them using a butter knife or piping bag.

Notes

Use fresh ingredients for the best flavor. Allow cupcakes to cool fully before frosting to prevent melting.

Nutrition

Keywords: cupcakes, lemon, raspberry, dessert, baking

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