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Lemon Cupcakes with Raspberry Buttercream Frosting

Zesty Lemon Cupcakes with Raspberry Buttercream Bliss

These Lemon Cupcakes with Raspberry Buttercream Frosting are a delightful blend of tangy and sweet, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Provides structure to the cupcakes; measure correctly.
  • 2 teaspoons baking powder Acts as a leavening agent for fluffy texture.
  • 1/2 teaspoon salt Enhances flavor; only a small amount is needed.
  • 1 cup sugar Adds sweetness and moisture.
  • 2 large eggs Provides moisture and helps with leavening.
  • 1/2 cup unsalted butter Should be at room temperature for easy mixing.
  • 2 teaspoons vanilla extract Adds warmth and depth of flavor.
  • 2 lemons zest and juice Essential for tangy flavor; use fresh lemons.
  • 1 cup buttermilk Provides acidity for tenderness and moisture.
For the Raspberry Buttercream Frosting
  • 1 cup unsalted butter Make sure it’s at room temperature.
  • 4 cups powdered sugar Sift to avoid lumps before mixing.
  • 1/2 cup raspberry puree Use fresh or frozen raspberries blended until smooth.
  • 2 tablespoons heavy cream Adjust to achieve desired consistency.

Equipment

  • mixing bowl
  • Electric Mixer
  • Cupcake Pan
  • Paper liners
  • Ice cream scoop

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
  2. Whisk together all-purpose flour, baking powder, and salt in a medium bowl and set aside.
  3. Cream together unsalted butter and sugar in a large mixing bowl until light and fluffy.
  4. Add eggs, vanilla extract, lemon zest, and lemon juice to the creamed mixture and mix on low speed until combined.
  5. Gradually mix in the dry ingredients and buttermilk alternately, starting and ending with flour.
  6. Fill each cupcake liner with about three tablespoons of batter.
  7. Bake in the preheated oven for 20 minutes, rotating halfway through.
  8. Allow cupcakes to cool completely before frosting.
Frosting Instructions
  1. In a mixing bowl, beat together the unsalted butter and powdered sugar until fluffy.
  2. Mix in raspberry puree and heavy cream until reaching desired frosting consistency.
  3. Frost cooled cupcakes with raspberry buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 21gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For maximum flavor, always use fresh ingredients and avoid overmixing to ensure light and airy cupcakes.

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