Description
Delight in these bright and zesty Lemon Cupcakes topped with a luscious Raspberry Buttercream Frosting. Perfectly tender and moist, these cupcakes combine fresh lemon juice and zest with a sweet raspberry frosting for a burst of refreshing flavor. Ideal for spring gatherings, parties, or anytime you crave a fruity, citrusy treat.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted (1 stick)
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
Raspberry Buttercream Frosting
- 6 oz. fresh raspberries (washed and patted dry)
- 1/2 cup butter (softened)
- pinch salt (if using unsalted butter)
- 1/2 teaspoon raspberry extract (optional)
- 3 1/2 cups powdered sugar (plus more as needed)
Garnish
- Lemon slices
- Additional raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with about 15 cupcake liners and set aside to prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents and seasoning.
- Make Cupcake Batter: In a large mixing bowl, beat the melted butter and sugar together until thick and pale yellow. Add the eggs one at a time, beating well after each addition to incorporate air for fluffiness. Stir in the vanilla extract, lemon extract, lemon juice, and lemon zest, mixing until well combined. Alternate adding the flour mixture and milk in two additions, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter, which can make cupcakes dense.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 13-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan before frosting.
- Prepare Raspberry Frosting: While the cupcakes cool, puree the fresh raspberries in a food processor. Strain the puree through a sieve or cheesecloth to remove seeds for a smooth frosting. In a mixing bowl, beat the softened butter, a pinch of salt, strained raspberry puree, and raspberry extract (if using) with an electric mixer until smooth and creamy. Gradually add powdered sugar, mixing at low speed until fully incorporated and frosting is smooth. Adjust consistency by adding more powdered sugar if needed.
- Frost and Garnish: Once the cupcakes are completely cool, spread or pipe the raspberry buttercream frosting evenly over each cupcake. Garnish with a lemon wedge and a fresh raspberry for an extra decorative and flavorful touch.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- You can substitute lemon extract with additional lemon zest if preferred.
- If fresh raspberries are not in season, frozen raspberries can be used; thaw and drain excess liquid before pureeing.
- For a smoother frosting, make sure to strain the raspberry puree thoroughly to eliminate seeds.
- Adjust sweetness by adding more or less powdered sugar to the frosting, based on your preference.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
