A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They’re bursting with bright, fresh flavors.
yield: 12 CUPCAKES
Ingredients:
Lemon Cupcakes
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour (measured correctly)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) milk
zest + fresh juice of two medium lemons*
Raspberry Frosting
3/4 cups (170g) unsalted butter, softened to room temperature**
3 and 1/2 cups (420g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream***
2 teaspoons vanilla extract
1/4 teaspoon salt, to taste
1/2 cup (165g) thick raspberry preserves or jam****
optional: fresh raspberries and lemon slices for garnish
Directions:
- Preheat the oven to 350°F (177°C). Line 12-count muffin pan with paper liners. Set aside.
- Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Visit Raspberry Lemon Cupcakes @ sallysbakingaddiction.com for full directions.
Recipe Notes:
*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
**For the frosting, here is a photo of perfectly softened butter for making frosting. It’s not too soft, not melted in the slightest, slightly firm but not cold.
***Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.
****I prefer Bonne Maman jams and preserves. You can find this brand at all major grocery stores.