Lemon Raspberry Cupcakes Recipe

Simple raspberry buttercream frosting on moist lemon cupcakes. Lemon Cupcakes with Raspberry Buttercream Frosting are delicious!

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INGREDIENTS

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INSTRUCTIONS

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Preheat the oven to 350°F (177°C). Use 15 cupcake liners in two muffin pans. Mix flour, baking powder, and salt in a big bowl. Set aside.

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Beat butter and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer until light and fluffy. After each egg, add vanilla extract and mix well.

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Stir in lemon juice and zest, then milk and sour cream. Be careful not to overmix the batter when adding dry ingredients to wet. Mix the batter with a rubber spatula or spoon.

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Batter 15 cupcake liners halfway. Baking cupcakes at 350°F for 18-22 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

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After baking, carefully remove cupcakes from pan and cool on wire rack. Beat butter until smooth in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer.

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Mix powdered sugar, heavy cream, and vanilla until well combined. Mix in the raspberry preserves or jam and salt until combined. Frost cooled cupcakes as desired.

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Lemon Raspberry Cupcakes Recipe

Simple raspberry buttercream frosting on moist lemon cupcakes. Lemon Cupcakes with Raspberry Buttercream Frosting are delicious!

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350°F (177°C). Use 15 cupcake liners in two muffin pans. Mix flour, baking powder, and salt in a big bowl. Set aside.

Beat butter and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer until light and fluffy. After each egg, add vanilla extract and mix well.

Stir in lemon juice and zest, then milk and sour cream. Be careful not to overmix the batter when adding dry ingredients to wet. Mix the batter with a rubber spatula or spoon.

Batter 15 cupcake liners halfway. Baking cupcakes at 350°F for 18-22 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

After baking, carefully remove cupcakes from pan and cool on wire rack. Beat butter until smooth in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer.

Mix powdered sugar, heavy cream, and vanilla until well combined. Mix in the raspberry preserves or jam and salt until combined. Frost cooled cupcakes as desired.

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