Lemon Cupcakes with Raspberry Frosting
Simple lemon cupcakes with a sweet raspberry buttercream frosting.
Servings 12 cupcakes
Ingredients
- For the cupcakes
- ½ cup 1 stick unsalted butter, at room temp
- 1 cup sugar
- 2 eggs at room temp
- 2 teaspoons vanilla extract
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk I used 2%
- zest + juice of two lemons approx. 2 Tablespoons juice
- For the frosting
- ¾ cup butter* at room temp
- 3 ½ cups powdered sugar
- 3 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- ½ cup thick raspberry jam or preserves
- *I used 1/2 cup unsalted butter & 1/4 cup salted butter. If you use all unsalted butter add 1/4 teaspoon salt to the frosting while mixing to balance the sweetness.
Instructions
- To make the cupcakes
- Preheat the oven to 350 degrees and add liners to a 12 well cupcake pan. Set aside.
- In a large bowl, or the bowl of your stand mixer, add the butter and sugar and mix on medium-high until creamed. Scrape down the sides of the bowl as needed. This should take about 2-3 minutes.1/2 cup 1 stick unsalted butter, at room temp, 1 cup sugar
- Add in the eggs and vanilla and continue mixing for another 2 minutes until fully combined. Set aside.2 eggs, 2 teaspoons vanilla extract
- To a medium bowl, add in the flour, baking powder, and salt. Toss it together (I use a whisk).1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add the dry ingredients, slowly, to the wet ingredients in three equal additions. Beat on low after each addition.
- Add in the milk, lemon zest, and lemon juice and beat on low until just combined.1/2 cup milk, zest + juice of two lemons
- Scoop the batter evenly into your prepared cupcake liners (I like to use a cookie scoop).
- Bake for 18 minutes; check them with a toothpick to see if it comes out clean. If not, bake another 2 minutes and check again.
- Remove and let cool completely. (I popped mine in the fridge to speed up the process – I was baking at 10:30 again, like I seem to do these days)
- To make the frosting
- Add the room temp butter to a large bowl or the bowl of your stand mixer and beat on medium for 3-4 minutes until fully smooth and creamy.3/4 cup butter*, *I used 1/2 cup unsalted butter & 1/4 cup salted butter. If you use all unsalted butter
- Add in the powdered sugar, heavy cream, vanilla with the mixer going on low. Once added, turn the speed up to high and beat for one minute.3 1/2 cups powdered sugar, 3 Tablespoons heavy cream, 2 teaspoons vanilla extract
- Add in the raspberry jam and beat until thick and creamy. Taste test and see if you need a pinch more salt – that’s a matter of preference. Add more powdered sugar if the frosting is too thin.1/2 cup thick raspberry jam or preserves
- Frost your cooled cupcakes and garnish with some extra raspberries.
Notes
Recipe from Sally's Baking Addiction
