Description
Moist lemon cupcakes topped with fresh raspberry buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1 cup fresh raspberries, mashed
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 1/4 cup raspberry puree (for frosting)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mashed raspberries.
- Fill the cupcake liners about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the lemon juice and raspberry puree. Beat until light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes.
Notes
- You can use frozen raspberries if you mash them well before adding.
- For a stronger lemon flavor, add an extra teaspoon of zest to the batter.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Keywords: raspberry, lemon, cupcakes, cake, dessert, baking, sweet