Lemon Cupcakes with Raspberry Buttercream Frosting
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!
Servings: 15 cupcakes
Equipment
Ingredients
For the cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted 1 stick
- 1 ¼ cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup milk
For the frosting
- 6 oz. fresh raspberries washed and patted dry
- ½ cup butter softened
- pinch salt if using unsalted butter
- ½ teaspoon raspberry extract optional
- 3 ½ cups powdered sugar plus more as needed
Additional ingredients
- Lemon slices and additional raspberries for garnish if desired
Instructions
- 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 at 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 is 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 the cupcakes 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 at low speed until thoroughly combined and smooth.
- Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.
Notes
How long are these cupcakes good at room temperature?
Up to 2 days on the countertop in an airtight container. If you need them to last a few days longer, be sure to store them in an airtight container in the fridge.Can cupcakes be frozen?
YES! You can freeze cupcakes! UNFROSTED - Make sure the cupcakes are completely cool. Wrap each cupcake individually in plastic wrap and then place them in an airtight freezer-safe container. FROSTED - Personally, I prefer to freeze unfrosted cupcakes because I love the taste of fresh frosting - but if you need to know how to use this option, freezing them can be done! Place the cooled and frosted cupcakes in a single layer on a baking sheet and place them in the freezer until the frosting has frozen about 2 hours. Wrap each cupcake individually in plastic wrap and place them in a single layer in an airtight freezer-safe container. For UNFROSTED or FROSTED: Be sure to use them within 3 months. When you're ready to defrost them, peel off the plastic wrap and let them sit on the counter until thawed completely.Nutrition
Serving: 1cupcake | Calories: 354kcal | Carbohydrates: 56g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 222mg | Potassium: 66mg | Fiber: 1g | Sugar: 45g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
