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Lemon Cupcakes with Raspberry Buttercream Frosting

Delightfully light and fluffy lemon cupcakes topped with rich and creamy raspberry buttercream frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Lemon Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup butter, softened
  • 2 large eggs
  • 0.5 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup raspberries
For the Raspberry Buttercream Frosting
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 2-3 tablespoons heavy cream for frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing Batter
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Beat in the eggs one at a time, ensuring they are fully incorporated.
  3. Add the milk, lemon juice, and lemon zest to the mixture, and mix until well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
  5. Gently fold in the raspberries, being careful not to break them apart too much.
Baking Cupcakes
  1. Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
  3. Remove the cupcakes and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Preparing the Frosting
  1. In a separate bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and heavy cream until reaching desired consistency.
Frosting Cupcakes
  1. Once cool, frost each cupcake generously with the raspberry buttercream frosting.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Use parchment paper between cupcake layers to prevent sticking when frosted. Reheat in the microwave for 10-15 seconds to warm slightly without melting frosting.