Lemon Cupcakes With Raspberry Buttercream Frosting Recipe

Absolutely, I adore this lemon cupcake recipe crafted with staples like all-purpose flour, granulated sugar, and fresh lemon juice accented by zesty lemon zest. Paired with a raspberry buttercream frosting bursting with flavor, these Cupcakes With Buttercream serve as cheerful and inviting treats that ignite my love for inventive baking.

I’ve always been a fan of experimenting in the kitchen, and this Lemon Cupcakes With Raspberry Buttercream Frosting recipe is one that totally surprised me. I started with the basics using 1 1/2 cups all-purpose flour and 1 cup granulated sugar to create a light, fluffy cake.

Then, I added 2 teaspoons of lemon zest and 1/4 cup fresh lemon juice to bring that bright citrus punch. The cupcakes are balanced with a bit of unsalted butter, 2 eggs, and a splash of milk that make ’em really tender.

Now the frosting is where it gets fun – whipping up 1/2 cup butter with 3 cups confectioners sugar and a little heavy cream, then blending in 1/2 cup fresh raspberries gives a vibrant, fruity twist. I love these cupcakes because they mix a fun cupcake with frosting concept with a light cupcake flavor that is perfect for any occasion.

Enjoy tryin it out!

Why I Like this Recipe

I really love this recipe because the lemon flavor is super refreshing like a burst of sunshine that wakes up my tastebuds. Also, mixing in fresh raspberries into the buttercream makes it really fun and unique, and it adds that perfect pinch of sweetness and tartness that I can never get enough of. Another reason is that the cupcakes turn out so moist and light, they always remind me of a perfect summer day even when it’s not summer. And honestly, even though the steps are a bit involved, I actually enjoy the process – it feels like a cool little project that rewards me with a yummy treat at the end.

Ingredients

• All-purpose Flour: Provides carbohydrates and essential structure but is refined with few fiber nutrients.
• Granulated Sugar: Adds sweetness and energy through refined carbohydrates but offers minimal nutritional benefit.
• Unsalted Butter (softened): Provides richness, moisture and flavor; it’s high in fat and calories though.
• Lemon Zest and Juice: Imparts bright, tangy flavor with vitamin C balancing sweetness and richness.
• Fresh Raspberries: Gives a tart, vibrant color and natural antioxidants while adding moisture and taste.
• Baking Powder: A leavening agent lifting cupcakes for a soft, airy texture in every bite.
• Eggs: Provide structure and moisture using protein and fat, helping bind ingredients together.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter for the frosting (softened)
• 3 cups confectioners sugar (sifted)
• 2-3 tablespoons heavy cream (or milk if you prefer)
• 1/2 cup fresh raspberries (or raspberry puree made from about 5-6 raspberries)
• 1 teaspoon vanilla extract for the frosting
• Extra raspberries for garnish (optional)

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a bowl, sift together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

3. In another bowl, beat 1/2 cup unsalted butter (softened) until it’s creamy, then add in 2 large eggs one at a time.

4. Mix in 1/2 cup milk, 2 teaspoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until the blend is smooth but dont over do it.

5. Slowly combine the dry ingredients into the wet mixture until just incorporated, then spoon the batter into the cupcake liners about 2/3 full.

6. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let these cupcakes cool completely on a rack.

7. For the frosting, beat 1/2 cup unsalted butter (softened) in a clean bowl until it’s really creamy.

8. Gradually add in 3 cups sifted confectioners sugar while mixing, along with 2-3 tablespoons heavy cream (or milk if you prefer) and 1 teaspoon vanilla extract for the frosting.

9. Next, gently mix in 1/2 cup fresh raspberries (or raspberry puree made from about 5-6 raspberries) until the frosting gets a fun pink hue.

10. Finally, frost your cooled cupcakes and if you like, garnish with extra raspberries then enjoy these babies that scream fun in the sun!

Equipment Needed

1. Oven for preheating to 350°F
2. Muffin tin
3. Cupcake liners
4. Mixing bowl for sifting dry ingredients
5. Mixing bowl for beating butter and eggs
6. Additional clean bowl for making the frosting
7. Sifter or fine mesh sieve for flour and confectioners sugar
8. Electric mixer or hand whisk for mixing ingredients
9. Measuring cups and spoons
10. Spatula for gently folding batter
11. Toothpick for checking cupcake doneness
12. Cooling rack for cooling the cupcakes

FAQ

Lemon Cupcakes With Raspberry Buttercream Frosting Recipe Substitutions and Variations

• If you can’t find all-purpose flour, you can swap with a gluten-free all-purpose blend in the same cup-for-cup amount.
• You can replace the 1/2 cup unsalted butter with an equal amount of margarine or even coconut oil (make sure it’s softened if you choose coconut oil).
• If you don’t have milk, unsweetened almond milk or soy milk work pretty well in a 1:1 ratio.
• For the frosting’s heavy cream, if you’re in a pinch you can use milk or even a bit of full-fat coconut cream, though the texture might be a little different.
• If you dont have fresh raspberries, try using frozen raspberries that have been thawed and strained or a raspberry puree made from the frozen ones.

Pro Tips

1. Make sure your butter is really soft, not melted, cuz it helps the ingredients mix smoother and your cupcakes turn out moister.
2. Dont overmix the batter when adding the dry ingredients. If you do, your cupcakes might turn out dense instead of light and fluffy.
3. When you’re whipping up the frosting, sift that confectioners sugar really well so you dont end up with lumps messing up the smooth texture.
4. Keep an eye on the cupcakes near the end of baking time since ovens run differently. Checking a little early prevents them from getting overbaked.