Lemon Raspberry Cupcakes – Light, Fruity & Beautifully Baked
These delightful Lemon Raspberry Cupcakes are light, fruity, and bursting with flavor. Perfect for a sunny day or any special occasion, these beautiful cupcakes have a zesty lemon base and are topped with sweet raspberry frosting.
Equipment
- 1 cupcake tin
- 12 cupcake liners
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 cooling rack
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs At room temperature.
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 0.5 cup buttermilk
- 1 tablespoon lemon juice
- 0.5 cup unsalted butter, softened (1 stick for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cup raspberry puree (fresh or thawed from frozen raspberries)
- a pinch salt for frosting
Instructions
- Preheat your oven to 350°F (175°C). Line the cupcake tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer or whisk.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
- In a separate bowl, combine the buttermilk and lemon juice. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Begin and end with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- While the cupcakes are cooling, make the raspberry frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract, raspberry puree, and salt, mixing until well combined and smooth.
- Once the cupcakes are completely cooled, frost them using a piping bag or a knife. Decorate with fresh raspberries or lemon zest, if desired.
Notes
Make sure your butter and eggs are at room temperature for better incorporation.
You can adjust the sweetness of the frosting by adding or reducing the amount of powdered sugar.
Consider serving the cupcakes with a drizzle of fresh lemon juice or more raspberry puree for an extra zing.