Lemon Cupcakes with Raspberry Buttercream Frosting
Deliciously tangy lemon cupcakes topped with sweet and tart raspberry buttercream frosting, perfect for any occasion.
Ingredients
For the Lemon Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup buttermilk
- 0.25 cup fresh lemon juice Use fresh juice for best flavor.
- 1 tablespoon lemon zest
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
For the Raspberry Buttercream Frosting
- 0.5 cup raspberry puree Homemade or store-bought.
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- 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.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely.
Frosting
- 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.
Serving
- Once cupcakes are cooled, frost with raspberry buttercream and enjoy!
Notes
Store the cupcakes in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for about a week, allowing them to come to room temperature before serving. Use fresh lemon juice and zest for optimal flavor.