Lemon Raspberry Cupcakes
Delightful cupcakes that combine fresh lemon and raspberry flavors, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest of 1 lemon
- 1/2 cup fresh raspberries
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons lemon juice
- 1/2 cup fresh raspberries for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a larger bowl, beat the butter and sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Gently fold in raspberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat together softened butter, powdered sugar, lemon juice, and mashed raspberries until creamy.
- Frost the cooled cupcakes with the raspberry buttercream and enjoy!
Notes
Store cupcakes in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze un-frosted cupcakes.
Find it online: https://comfortkitchenrecipes.com/lemon-raspberry-cupcakes/