Description
Delicious lemon cupcakes topped with raspberry buttercream frosting.
Ingredients
Scale
- 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