I received coupons from Driscoll’s for my berries in hopes that I may write about them. All opinions and text are my own.
Lemon Cupcakes with Raspberry Buttercream Frosting – a from scratch lemon cupcake with a fun and fruity raspberry buttercream frosting! These babies scream fun in the sun! #cupcakes #lemon #raspberry #driscolls #berries
Let me say, I love these Lemon Cupcakes with Raspberry Buttercream. Love them, y’all! They are perfect for Spring and Summer – and with Mother’s Day and the 4th of July just around the corner, you will want this recipe!! Driscoll’s raspberries made this recipe perfect! Of course, they have been family-owned and have been doing berries for over one hundred years, so they know a thing or two about good berries! 🙂
A few weeks ago, I was reading some of my favorite blogs on BlogLovin’ …. and I ran across this Perfect Triple Lemon Cupcakes post from Crazy for Crust. I pinned it, but I could NOT stop thinking about them! I has this idea to use up some raspberries I had in the fridge and I knew Dorothy’s cupcakes were the perfect match for the Driscoll’s raspberries!
Lemon Cupcakes with Raspberry Buttercream
Lemon Cupcakes with Raspberry Buttercream Frosting - a from scratch lemon cupcake with a fun and fruity raspberry buttercream frosting! These babies scream fun in the sun!
For the cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) butter, melted
- 1 1/4 cups sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 1/4 cup lemon juice
- 1 tbsp. lemon zest
- 1/2 cup milk
For the frosting
- 6 oz. fresh raspberries, washed and patted dry
- 1/2 cup butter, softened
- pinch of salt
- 1 tsp. raspberry extract
- 3 1/2 cups powdered sugar
- Lemon slices and additional raspberries for garnish, if desired
- Preheat oven to 350°F. Place cupcake liners in the wells of a muffin pan (you will need about 15). Set aside.
- In a medium bowl, combine the flour, baking powder and salt with a wire whisk. Set aside.
- In a large mixing bowl, mix the butter and sugar until thick and yellow. Add eggs, one a t a time, beating well after each addition. Add the vanilla and lemon extracts, the lemon juice and lemon zest; beat well. Add half of the flour mixture, followed by all of the milk, then the remaining flour mixture; mixing just until each addition in combined. Do not overmix. Divide the batter evenly into the cupcake liners.
- Bake for 13-18 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
- While the cupcakes are cooling, prepare the frosting. Puree the raspberries in a food processor. Strain the raspberries through a sieve (or cheesecloth) to remove seeds. Place the butter, salt, strained raspberries and raspberry extract in a mixing bowl. Beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating on low speed until thoroughly combined and smooth.
- Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.
|Amount Per Serving||As Served|
|Calories 355kcal Calories from fat 123|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 8g||40%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
My kiddos told me these Lemon Cupcakes with Raspberry Buttecream taste like Fruity Pebbles ….. did you know that’s my favorite cereal of all time?! Y’all, it was love at first bite! I could have kept them all for myself, it was tempting … but I didn’t! I shared. I’m thinking I may need to make another batch very soon – I have another package of Dricoll’s raspberries in my fridge right now! 🙂
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