Lemon Raspberry Cupcake Recipe
Soft and moist lemon cupcakes are topped with a swirl of raspberry buttercream in this easy lemon raspberry cupcake recipe that's perfect for spring or summer!
Ingredients
Lemon Cupcakes
- 1 ¾ cups cake flour spooned & leveled (195 grams)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened (113 grams; 1 stick)
- 1 cup granulated sugar (200 grams)
- 2 tablespoons finely grated lemon zest (10 grams)
- 2 large eggs at room temperature
- 3 tablespoons fresh lemon juice (45 ml)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk at room temperature (120 ml)
Raspberry Frosting
- 1 cup freeze-dried raspberries (1 ounce or 28 grams before removing the seeds)
- 1 cup unsalted butter softened (226 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- 3 tablespoons heavy cream or milk (45 ml)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Optional Filling
Instructions
- To make the lemon cupcakes: Preheat the oven to 350°F (177°C). Line two regular 12-count muffin pans (or one 24-count muffin pan) with 16 cupcake liners and set aside.
- In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.1 ¾ cups cake flour, 2 teaspoons baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, granulated sugar and lemon zest together until light in color and fluffy (about 3 minutes).½ cup unsalted butter, 1 cup granulated sugar, 2 tablespoons finely grated lemon zest
- Mix in the eggs, one at a time, stopping to scrape down the sides of the bowl as needed. Then, mix in the lemon juice and vanilla extract until fully combined. The mixture may look curdled at this point, this is okay.2 large eggs, 3 tablespoons fresh lemon juice, 1 teaspoon pure vanilla extract
- Mix in half of the dry ingredients until just combined, then mix in the buttermilk, followed by the last half of the dry ingredients. Make sure to only mix in each addition until just combined, you don’t want to over mix the batter! If needed, you can use a rubber spatula to scrape down the sides and bottom of the bowl to ensure that everything is thoroughly mixed together.½ cup buttermilk
- Distribute the batter evenly between all 16 cupcake liners, making sure to only fill each one about ⅔ of the way full.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
- Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.
- To make the raspberry frosting: Add the freeze-dried raspberries to a blender or food processor and blend into a fine powder. Strain the powder through a fine-mesh strainer to remove the seeds. You should end up with a little under ⅓ cup or 16 grams of powder. Set aside.1 cup freeze-dried raspberries
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.1 cup unsalted butter
- Mix in the powdered sugar on low speed, one cup at a time, making sure to mix well after each addition.3 cups powdered sugar
- Add the raspberry powder, heavy whipping cream, vanilla extract, and salt. Mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.3 tablespoons heavy cream or milk, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt
- To assemble the cupcakes: (Note: If you don’t plan on filling the cupcakes, you can skip this step). Using a sharp knife, cut a hole in the center of each cupcake and make a small tunnel. Make sure not to cut all the way to the bottom of the cupcake! You should end up with a cone shaped piece once you remove it. Spoon 2 to 3 teaspoons of raspberry cake filling or lemon curd into the center of each cupcake. Cut the top off of the piece you removed earlier and place it back on top of the filling.
- Add the raspberry frosting to a piping bag fitted with your preferred piping tip and pipe it on top of the cupcakes.
Video
Notes
Storage Instructions: Cupcakes may be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before using it to frost the cupcakes.