Description
These lemon cupcakes with raspberry buttercream frosting are light, zesty, and bursting with bright flavors. Perfect for spring and summer, they combine tangy lemon cake with sweet, fruity frosting for a stunning dessert.
Ingredients
Units
Scale
- Lemon Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- Raspberry Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry puree (strained to remove seeds)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh raspberries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, milk, lemon juice, and zest.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar gradually, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.
- Pipe or spread frosting onto cooled cupcakes. Garnish with fresh raspberries if desired.
Notes
- Use fresh or frozen raspberries for the puree; strain to remove seeds for a smooth frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg