Moist Lemon Cupcakes with Raspberry Buttercream Frosting
Looking for a sweet and tangy dessert that's perfect for any occasion?
Look no further than these Moist Lemon Cupcakes with Raspberry Buttercream Frosting!
Not only are they bursting with flavor, but they're also easy to make and can be adapted to fit a variety of dietary restrictions.
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| Moist Lemon Cupcakes with Raspberry Buttercream Frosting |
Whether you're baking for a holiday, a party, or just a weekday treat, these cupcakes are sure to please.
Ingredients:
For the cupcakes:- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
Instructions:
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the buttermilk, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool completely.
- While the cupcakes are cooling, prepare the raspberry buttercream frosting. In a large mixing bowl, beat together the butter and cream cheese until light and fluffy.
- Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
- Stir in the raspberry jam until fully combined.
- Once the cupcakes are cool, frost them with the raspberry buttercream frosting using a piping bag or a knife.
- Decorate the cupcakes with fresh raspberries or lemon zest on top.
Nutritional Information:
- Calories: 360 per cupcake
- Protein: 3g
- Fat: 15g
- Carbs: 56g
- Fiber: 1g
- Sugar: 44g
- Sodium: 120mg
Ingredient Substitutions:
- Buttermilk: You can use a 1/2 cup of milk with 1/2 tbsp of vinegar or lemon juice as a substitute for buttermilk.
- Raspberry jam: Any flavor of jam or jelly can be used for a different flavor of frosting.
- Beginner Tips:
- Make sure to let the cupcakes cool completely before frosting them to prevent the frosting from melting.
- Use a piping bag or a knife to frost the cupcakes for a professional look.
- Store the cupcakes in an airtight container in the refrigerator for up to 3-4 days.
Cooking Time:
Prep Time: 20 minutesCook Time: 18-20 minutes
Total Time: 38-40 minutes
These Moist Lemon Cupcakes with Raspberry Buttercream Frosting are a delicious and tangy dessert that's perfect for any occasion.
The lemon cupcakes are moist and flavorful, while the raspberry buttercream frosting is sweet and creamy with a fruity twist.
The nutritional information shows that they're a high-calorie treat, but they're worth the indulgence for a special occasion.
