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Lemon Cupcakes with Raspberry Buttercream Frosting Recipe

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  • Author: cozykitcheneats
  • 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

These lemon cupcakes with raspberry buttercream frosting are light, zesty, and bursting with flavor—perfectly balanced with a creamy, fruity frosting for a beautiful and delicious treat.

Ingredients

Units Scale
  • For the lemon cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the raspberry buttercream frosting:
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1/3 cup fresh raspberries, mashed and strained to remove seeds
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons milk (if needed to thin)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
  4. Mix in lemon juice, lemon zest, and vanilla.
  5. Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
  6. Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
  7. For the frosting, beat butter until smooth. Gradually add powdered sugar, then mix in strained raspberry puree and vanilla.
  8. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached.
  9. Pipe or spread frosting on cooled cupcakes. Garnish with fresh raspberries or lemon zest if desired.

Notes

  • Use fresh, ripe raspberries for best flavor and color in the frosting.
  • Chill cupcakes slightly before frosting if baking ahead.
  • Store cupcakes in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
  • Try using lemon curd as a filling for extra citrus punch.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 340
  • Sugar: 32g
  • Sodium: 140mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Find it online: https://cozykitcheneats.com/lemon-cupcakes-with-raspberry-buttercream-frosting-recipe/