Raspberry Lemon Cupcakes
A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They’re bursting with bright, fresh flavors.
Ingredients
Lemon Cupcakes
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
- 1 and 1/2 Tablespoons lemon zest*
- 1/3 cup (80ml) fresh lemon juice*
Raspberry Frosting
- 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream*
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt, to taste
- 1/2 cup (165g) thick raspberry preserves or jam*
- optional: fresh raspberries and lemon slices for garnish
Instructions
- Preheat the oven to 350°F (177°C). Line 12-count muffin pan with paper liners. Set aside.
- Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.