Description
Moist lemon cupcakes swirled with fresh raspberries and topped with a creamy lemon frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup fresh raspberries, chopped
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, lemon juice, and lemon zest.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped raspberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the lemon juice, until smooth and creamy.
- Stir in the vanilla extract and milk until the frosting reaches your desired consistency.
- Frost the cooled cupcakes and garnish with fresh raspberries.
Notes
- Ensure your buttermilk and eggs are at room temperature for best results.
- Do not overmix the batter after adding the dry ingredients.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon raspberry cupcakes, raspberry cupcakes, lemon cupcakes, easy cupcakes, homemade cupcakes, dessert recipe, baking