Lemon Cupcakes with Raspberry Buttercream

Posted on

Lemon Cupcakes with Raspberry Buttercream – Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting—plenty to generously frost 15 cupcakes and then some–but it freezes well, and would make a great sugar cookie topping too!

Print

Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes with Raspberry Buttercream – Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting—plenty to generously frost 15 cupcakes and then some–but it freezes well, and would make a great sugar cookie topping too!

  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 45 mins
  • Yield: 12 cupcakes

Ingredients

Cupcakes:
Frosting:

Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2
Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.

Step 3
Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.

Step 4
Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Step 6
Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.

Step 7
Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.

Step 8
Frost cooled cupcakes and top with additional raspberries, if desired.

Notes

  • For the frosting, add in additional powdered sugar if frosting is too thin, or additional heavy cream if frosting is too thick, until the desired consistency is reached.

Keywords: cupcakes, lemon cupcakes, desserts, dessert recipes

Recipe by: allrecipes.com

Leave a Reply

Your email address will not be published.