Lemon Cupcakes with Raspberry Buttercream Frosting Recipe
These bright and fluffy Lemon Cupcakes with Raspberry Buttercream Frosting are a perfect harmony of sweet and tart. After extensive testing, I’ve perfected this recipe to ensure a moist, tender crumb and a vibrant, silky frosting that pipes beautifully. The combination of fresh lemon zest and real raspberries creates a truly irresistible dessert that’s sure to impress at any gathering.
PrintLemon Cupcakes with Raspberry Buttercream Frosting
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted (1 stick)
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 6 oz. fresh raspberries (washed and patted dry)
- 1/2 cup butter (softened)
- pinch salt (if using unsalted butter)
- 1/2 teaspoon raspberry extract (optional)
- 3 1/2 cups powdered sugar (plus more as needed)
- Lemon slices and additional raspberries for garnish (if desired)
Instructions
- Preheat oven to 350°F. Place cupcake liners in the wells of a muffin pan (you will need about 15). Set aside.
- In a medium bowl, combine the flour, baking powder, and salt with a wire whisk. Set aside.
- In a large mixing bowl, mix the butter and sugar until thick and yellow. Add eggs, one at a time, beating well after each addition. Add the vanilla and lemon extracts, the lemon juice, and lemon zest; beat well. Add half of the flour mixture, followed by all of the milk, then the remaining flour mixture; mixing just until each addition is combined. Do not overmix. Divide the batter evenly into the cupcake liners.
- Bake for 13-18 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
- While the cupcakes are cooling, prepare the frosting. Puree the raspberries in a food processor. Strain the raspberries through a sieve (or cheesecloth) to remove seeds. Place the butter, salt, strained raspberries, and raspberry extract in a mixing bowl. Beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating at low speed until thoroughly combined and smooth.
- Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.
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