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Flavorful Lemon Raspberry Cupcakes Easy Homemade Buttercream Frosting Recipe

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These lemon raspberry cupcakes combine a bright citrus zing with juicy raspberry pockets, topped with a creamy, light buttercream frosting. Perfect for any occasion, they are quick, easy, and delightfully fresh.

Ingredients

Scale
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk (or almond milk)
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 cup (125 g) fresh raspberries (or thawed frozen raspberries)
  • For the Buttercream Frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3 1/2 cups (420 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 to 3 tablespoons heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest and lemon juice.
  6. Add the flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix on low speed just until combined.
  7. Gently fold in raspberries with a spatula, being careful not to break them.
  8. Spoon batter evenly into cupcake liners, filling each about 2/3 full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. To make the frosting: Beat softened butter on medium speed until creamy, about 2 minutes.
  12. Gradually add sifted powdered sugar on low speed to avoid clouds.
  13. Mix in vanilla extract and lemon juice.
  14. Add heavy cream or milk one tablespoon at a time, beating on high until light and fluffy, about 3-4 minutes. Adjust for desired consistency.
  15. Once cupcakes are fully cooled, pipe or spread frosting generously. Optionally, top with fresh raspberries or thin lemon slices.

Notes

Use room temperature ingredients for best results. Fold raspberries gently to avoid breaking and releasing juice. If frosting is too soft, chill for 15 minutes and re-whip. Oven temperatures vary; check cupcakes early to avoid dryness. Fresh lemons and raspberries provide best flavor. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan margarine and plant-based milk.

Nutrition

Keywords: lemon cupcakes, raspberry cupcakes, buttercream frosting, easy cupcakes, spring dessert, homemade cupcakes, lemon raspberry dessert

Find it online: https://jodierecipes.com/flavorful-lemon-raspberry-cupcakes-easy-homemade-buttercream-frosting-recipe/