Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes

Looking for a light and fluffy summer dessert? Kick off your summer with the perfect combination of sweet and sour, raspberry lemon cupcakes!

LEMON CUPCAKES

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • zest + fresh juice of two medium lemons- 2 tablespoons zest, 4-6 tablespoons juice

RASPBERRY FROSTING

  • 3/4 cups unsalted butter, softened to room temperature
  • 3 and 1/2 cups confectioners’ sugar
  • 3 tablespoons heavy cream (milk or half & half can be used in a pinch)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, to taste
  • 1/2 cup thick raspberry preserves or jam
  • optional:fresh raspberries and lemon slices for garnish

1. Preheat oven to 350 F- line muffin pan with 12 liners.

2. Wet ingredients: Use a paddle attachment on a handheld or stand mixer to cream the butter and sugar together for about 2-3 minutes. Make sure to scrape the sides of the bowl as needed to ensure proper mixing. Add eggs and vanilla; beat on medium speed for 2 minutes.

3. Dry ingredients: In a separate bowl add flour, baking powder, and salt. Slowly beat the dry ingredients into the wet ingredients in three additions- add dry, beat, repeat. When nice and thick, add milk, lemon zest, and lemon juice on a low speed until combined. Be careful not to overmix!

4. Use an ice cream scoop to evenly distribute your batter into your liners. Bake for about 18- 20 minutes. A toothpick inserted in the middle will come out clean.

5. Frosting: Beat butter on medium speed for 3-4 minutes until smooth. Add the confectioners’ sugar, cream, vanilla, and salt with the mixer running- increase speed to high and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 minutes. If too thin- add more confectioners’ sugar. If too sweet- add more salt.

6. Wait until cupcakes cool or until the next day to frost. Make the frosting after cooling or the following day.

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