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Lemon Raspberry Cupcakes
Yield: 12 cupcakes
Lemon raspberry cupcakes are the perfect combination of sweet and tart. A moist lemon cake studded with fresh raspberries and swirled with a fresh lemon buttercream frosting, these cupcakes are perfect for summer!
Equipment
- Stand mixer or electric hand mixer
Ingredients
Lemon Raspberry Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk room temperature
- ¼ cup lemon juice fresh squeezed
- ¼ cup vegetable oil
- 1 egg room temperature
- zest of 1 lemon
- ½ cup fresh raspberries roughly chopped
Lemon Buttercream Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- ¼ tsp salt
- 2 tbsp lemon juice fresh squeezed
- zest of 1 lemon optional
- 1 tbsp heavy cream
Garnish
- lemon slices
- raspberries
Instructions
Lemon Raspberry Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.
- Add in milk, lemon juice, egg, vegetable oil, and lemon zest. Whisk until the wet and dry ingredients are fully combined and the batter is smooth. Do not overmix the batter.
- Add in roughly chopped raspberries. Fold into the batter until evenly dispersed.
- Fill cupcake liners ¾ full. This recipe will make 12 cupcakes total. Due to the raspberries, the cupcake liners will appear very full.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
- Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.
Lemon Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Increase the speed to medium and add the salt and lemon zest. Slowly drizzle in lemon juice and heavy cream.
- Once the liquids are added, turn the speed on the mixer to medium and whip for an additional 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
- Pipe the lemon buttercream frosting onto the cooled cupcakes with a piping bag and Wilton 1M piping tip (or your favorite piping tip). Decorate with slice lemon and fresh raspberries, if desired.
Notes
Lemon raspberry cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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