Why Make This Recipe
Lemon Cupcakes with Raspberry Buttercream Frosting are a delightful treat that combines the tangy flavor of lemon with the sweet and tart taste of raspberries. These cupcakes are perfect for any occasion, whether it’s a birthday, a family gathering, or just a treat for yourself. They are light, moist, and topped with a vibrant pink frosting that will surely impress your friends and family.
How to Make Lemon Cupcakes with Raspberry Buttercream Frosting
Ingredients
- 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
- 1/2 cup raspberry puree
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 tablespoon heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add in the powdered sugar, then mix in the raspberry puree, heavy cream, and vanilla extract.
- Once cupcakes are cooled, frost with raspberry buttercream and enjoy!
How to Serve Lemon Cupcakes with Raspberry Buttercream Frosting
Serve these cupcakes on a pretty platter. They make a great dessert for parties or gatherings. You can also pair them with a cup of tea or coffee for a nice afternoon snack. Garnish with a slice of lemon or a fresh raspberry on top for an elegant look.
How to Store Lemon Cupcakes with Raspberry Buttercream Frosting
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for about a week. Just make sure to let them come to room temperature before serving.
Tips to Make Lemon Cupcakes with Raspberry Buttercream Frosting
- Use fresh lemon juice and lemon zest for the best flavor.
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the batter; mix until ingredients are just combined for fluffy cupcakes.
- Allow the cupcakes to cool completely before frosting to avoid melting the buttercream.
Variation
You can switch the raspberry puree with other fruit purees like strawberry or blueberry for different flavors. You can also add poppy seeds to the cupcake batter for a unique twist.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk, but for a richer flavor, try adding a splash of vinegar or lemon juice to milk to make a homemade buttermilk.
Q: How do I make raspberry puree?
A: Simply blend fresh or frozen raspberries in a blender or food processor until smooth. You can strain it to remove the seeds if desired.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze the unfrosted cupcakes for up to three months. Just make sure they are completely cooled and wrapped tightly before freezing. Frosting should be added after they are thawed.