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Lemon Cupcakes with Raspberry Buttercream Frosting

Lemon Cupcakes with Raspberry Buttercream Frosting Bliss

Delightful Lemon Cupcakes with Raspberry Buttercream Frosting, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can use gluten-free all-purpose flour for a gluten-free version.
  • 1 tbsp baking powder Ensure it's fresh for optimal leavening.
  • 1/2 tsp salt Enhances flavor balance.
  • 1 cup sugar Consider brown sugar for extra moisture.
  • 2 large eggs For a vegan option, substitute flax eggs or unsweetened applesauce.
  • 1/2 cup unsalted butter At room temperature for easier creaming.
  • 2 tsp vanilla extract Real vanilla preferred for best results.
  • 2 large lemons Fresh lemons for juice and zest.
  • 1/2 cup buttermilk Mix 1 tablespoon of lemon juice with milk as a substitute.
For the Raspberry Buttercream Frosting
  • 1/2 cup unsalted butter Softened to avoid lumps.
  • 2 cups powdered sugar Sifted for smoother texture.
  • 1/2 cup raspberry puree Can be homemade or store-bought.
  • 2 tbsp heavy cream Adjust for desired consistency.

Equipment

  • Oven
  • Cupcake pan
  • Mixing Bowls
  • Whisk
  • electric mixer
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (180°C) and prepare a cupcake pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. Beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Mix in eggs, vanilla extract, lemon zest, and lemon juice until just combined.
  5. Gradually add dry ingredients alternately with buttermilk; mix until just blended.
  6. Fill each liner with approximately 3 tablespoons of batter, about two-thirds full.
  7. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Frost with raspberry buttercream once the cupcakes are completely cool.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, ensure butter is at room temperature and do not overmix after adding flour.

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