Description
Soft lemon cupcakes made with real lemon juice and zest, topped with smooth raspberry buttercream frosting. Bright flavor, simple method, and a light texture that stays tender.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 6 oz fresh raspberries
- 1/2 cup butter (for frosting)
- Pinch of salt
- 1/2 teaspoon raspberry extract
- 3 1/2 cups powdered sugar
- Lemon slices for garnish
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla, lemon extract, lemon juice, and lemon zest.
- Add half the flour mixture, then milk, then remaining flour, mixing just until combined.
- Divide batter evenly into liners, filling about two-thirds full.
- Bake for about 15 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a rack.
- Blend raspberries and strain to remove seeds.
- Beat butter, salt, raspberry puree, and extract until smooth.
- Gradually mix in powdered sugar until creamy.
- Frost cooled cupcakes and garnish with lemon slices and raspberries.
Notes
- Do not overmix the batter to keep cupcakes soft.
- Strain raspberries for a smoother frosting texture.
- Let cupcakes cool fully before frosting.
- Store in an airtight container for up to 2 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24
- Sodium: 140
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 55
