Lemon Cupcakes With Raspberry Frosting
Get ready to be wowed by these scrumptious Lemon Cupcakes with Raspberry Frosting! With their vibrant zest and sweet-tart finish, they're perfect for any celebration or simply satisfying your sweet cravings.
Notes
Cupcake Ingredients:
- 1.5 cups all purpose flour
- 1.5 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 2 eggs
- ½ cup unsalted butter (room temp)
- 1 tsp vanilla
- 2 large lemons (¼ cup juice and the zest of both lemons)
- ½ cup buttermilk
- 1.5 cups fresh raspberries
- ½ cup unsalted butter (room temp)
- 2.5 cups powdered sugar
- 2 Tbsp heavy cream
- Pinch of salt to taste
- Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
- In a bowl, combine flour, baking powder and salt.
- In another large mixing bowl cream together the butter and sugar on medium - high speed for 1 minute. Pause to scrape the bowl, add in the eggs, vanilla and lemon juice/zest. Mix again just to combine.
- On low speed add in half the buttermilk and half the flour mixture alternating until fully combined.
- Using a 1 inch cookie scoop add 3 Tbsp of batter into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- To make the frosting add raspberries to a blender or food processor. If needed, add a small amount of water to help the raspberries to blend.
- Put the raspberries through a sieve to remove the seeds. Add the remaining liquid into a saucepan and bring to a low boil for 10 minutes. Stirring occasionally. The raspberry liquid should reduce greatly and thicken.
- Place the raspberries in the freezer to chill for at least 10 minutes.*
- Meanwhile, in a large bowl mix the butter on medium high for 1 minute. Slowly add in the powdered sugar. Pause the scrape the sides, add in the heavy cream and salt if desired. Mix again for another minute.
- Add 2 Tbsp of raspberry mixture to the frosting and mix until frosting is light and fluffy.
- Transfer frosting to a piping bag and pipe on cooled cupcakes.