Description
Indulge in the delightful combination of raspberry and lemon with these heavenly cupcakes. Moist and tender lemon-infused cupcakes are topped with a luscious lemon buttercream and adorned with fresh raspberries for a burst of fruity flavor in every bite.
Ingredients
Scale
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup whole milk
- ½ cup fresh raspberries (lightly mashed)
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2–3 tablespoons heavy cream
- fresh raspberries and lemon zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, vanilla, lemon zest, and lemon juice. Alternate adding dry ingredients and milk, then fold in mashed raspberries.
- Bake: Divide batter among cupcake liners and bake for 18–20 minutes. Cool cupcakes before frosting.
- Make the frosting: Beat butter until smooth, gradually add powdered sugar, mix in lemon juice, zest, and cream until fluffy. Frost cooled cupcakes and garnish with raspberries and lemon zest.
Notes
- For extra lemon flavor, brush cooled cupcakes with lemon syrup before frosting.
- You can use freeze-dried raspberries crushed into powder to flavor or tint the frosting naturally.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 32g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
