Oh, let me tell you about my absolute favorite treat to whip up in the kitchen: lemon cupcakes with raspberry buttercream frosting! There’s just something magical about the bright, zesty flavor of lemon combined with the sweet-tart punch of fresh raspberries. I can’t help but smile every time I bake these little bundles of joy! They’re perfect for any occasion, whether it’s a sunny picnic, a birthday celebration, or just because you need a little sweetness in your life. Trust me, the moment you take a bite, you’ll be greeted with a burst of refreshing flavor that dances on your taste buds. Plus, they’re so fun to decorate! I promise you, these lemon cupcakes will be the star of the show, and everyone will be asking for the recipe!
Ingredients for Lemon Cupcakes with Raspberry Buttercream Frosting
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberries
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
How to Prepare Lemon Cupcakes with Raspberry Buttercream Frosting
Preparing the Cupcake Batter
Let’s start by making that delightful cupcake batter! First, grab a large mixing bowl and cream together the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 3 to 4 minutes. Then, beat in the eggs, milk, lemon zest, and lemon juice until everything is combined and smooth. You’ll want to make sure to scrape down the sides of the bowl to catch any stubborn bits. Now, in another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into your wet ingredients, stirring gently until just combined. Be careful not to overmix; we want tender cupcakes!
Baking the Cupcakes
Now it’s time to fill those cupcake liners! Preheat your oven to 350°F (175°C) while you prepare. Line a standard muffin tin with cupcake liners, then carefully fill each liner about two-thirds full with your batter—this helps them rise perfectly. Bake in the preheated oven for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Oh, the smell that will fill your kitchen is simply heavenly! Once they’re done, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Making the Raspberry Buttercream Frosting
While the cupcakes are cooling, let’s whip up that luscious raspberry buttercream! Start by mashing the fresh raspberries in a small bowl and straining them to remove the seeds. This will give you a beautiful raspberry puree that’s packed with flavor. In a mixing bowl, beat together the softened unsalted butter and powdered sugar until it’s creamy and smooth. Then, add in the milk, vanilla extract, and your raspberry puree. Mix until everything is well combined and fluffy. You might want to taste it at this stage—just to be sure it’s as delicious as you imagined!
Frosting the Cupcakes
Once your cupcakes are completely cool, it’s frosting time! I love using a piping bag fitted with a star tip for a lovely swirl, but you can also just use a knife to spread that beautiful raspberry buttercream on top. Don’t be shy—feel free to pile it on! For an extra touch, you can garnish each cupcake with a fresh raspberry or a sprinkle of lemon zest for a pop of color. Trust me, it’ll make them look even more irresistible!
Tips for Success
Alright, let’s make sure your lemon cupcakes with raspberry buttercream frosting turn out absolutely perfect! First off, always use room temperature ingredients—this helps them blend together beautifully. Don’t skip sifting the flour; it aerates it and keeps your cupcakes light and fluffy. When measuring your flour, spoon it into the cup and level it off with a knife for accuracy—no one wants dense cupcakes! Also, keep an eye on your baking time; ovens can vary, so start checking a minute or two early. And here’s a little secret: if you can, let the cupcakes cool completely before frosting them. This helps the buttercream stay nice and fluffy instead of melting. Lastly, have fun with it! Each cupcake is a little canvas for your creativity, so let your personality shine through in the decorations!
Variations of Lemon Cupcakes with Raspberry Buttercream Frosting
Feeling adventurous? There are so many fun ways to customize these lemon cupcakes! You can swap out the raspberries for other delicious fruits like blueberries or strawberries for a totally different flavor twist. How about trying a blueberry buttercream instead? Or, if you’re in the mood for something tropical, add some coconut to the batter and top with a pineapple frosting. Another idea is to incorporate different extracts, like almond or coconut, into the batter for added depth. The possibilities are endless, so don’t be afraid to get creative and make these cupcakes your own!
Storage & Reheating Instructions
To keep your lemon cupcakes with raspberry buttercream frosting fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, I recommend refrigerating them, where they can last about a week. Just make sure to let them come to room temperature before serving for the best flavor experience! If you need to reheat them, you can pop them in the microwave for about 10-15 seconds—just enough to take the chill off. But honestly, they’re best enjoyed fresh or at room temperature!
Nutritional Information
Each of these delightful lemon cupcakes with raspberry buttercream frosting packs about 210 calories. You’ll find 8 grams of fat, including 5 grams of saturated fat. They also contain 15 grams of sugar and 32 grams of carbohydrates. Plus, there’s 1 gram of fiber and 3 grams of protein per cupcake. Keep in mind that these values might vary a bit depending on the specific ingredients you use, but they’re packed with love and flavor, that’s for sure!
FAQ About Lemon Cupcakes with Raspberry Buttercream Frosting
Can I use frozen raspberries for the frosting? Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing and straining. Frozen raspberries can work beautifully in the frosting!
How can I make these cupcakes even more lemony? If you want to intensify the lemon flavor, consider adding an extra tablespoon of lemon zest to the batter or a splash more of lemon juice. You can even use lemon extract for an extra zing!
What if I don’t have cupcake liners? No worries! You can grease your muffin tin with butter or cooking spray and pour the batter directly into the cups. Just keep an eye on them while baking, as they might take a minute or two longer to cool.
How can I make these cupcakes gluten-free? You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 ratio to make the swap easy! They’ll still be delicious, trust me!
Can I prepare the frosting ahead of time? Yes! You can make the raspberry buttercream frosting a day in advance. Just keep it in an airtight container in the fridge. When you’re ready to frost your cupcakes, give it a quick stir to bring it back to a spreadable consistency.
Print
Lemon Cupcakes with Raspberry Buttercream Frosting Delight
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious lemon cupcakes topped 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 milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberries
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add eggs, milk, lemon zest, and lemon juice. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fill cupcake liners with batter and bake for 18-20 minutes.
- Let cupcakes cool completely.
- For frosting, mash raspberries and strain to remove seeds.
- In a bowl, beat together butter, powdered sugar, milk, vanilla, and raspberry puree until smooth.
- Frost cooled cupcakes with raspberry buttercream.
Notes
- Store cupcakes in an airtight container.
- Use fresh raspberries for best flavor.
- Adjust sweetness of frosting to taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon cupcakes, raspberry buttercream, dessert