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Natalie Robinson

Lemon Cupcakes with Raspberry Buttercream Frosting

Lemon Cupcakes with Raspberry Buttercream Frosting - a from-scratch lemon cupcake with a fun and fruity raspberry buttercream frosting! These babies scream fun in the sun!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 15
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the cupcakes
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter melted 1 stick
  • 1 ¼ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ cup milk
  • For the frosting
  • 6 oz. fresh raspberries washed and patted dry
  • ½ cup butter softened
  • pinch salt if using unsalted butter
  • ½ teaspoon raspberry extract optional
  • 3 ½ cups powdered sugar plus more as needed
  • Additional ingredients
  • Lemon slices and additional raspberries for garnish if desired

Equipment

  • Food Processor
  • fine mesh strainer
  • Wire cooling rack
  • hand mixer
  • citrus juicer
  • zester or microplane
  • mixing bowl
  • Whisk
  • Measuring Cups and Spoons
  • Measuring Cups and Spoons
  • Measuring Cups and Spoons
  • 12-cup muffin pan

Method
 

  1. Preheat oven to 350°F. Place cupcake liners in the wells of a muffin pan (you will need about 15). Set aside.
  2. In a medium bowl, combine the flour, baking powder, and salt with a wire whisk. Set aside.
  3. 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.
  4. Bake for 13-18 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
  5. 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.
  6. Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.

Notes

How long are these cupcakes good at room temperature?
Up to 2 days on the countertop in an airtight container. If you need them to last a few days longer, be sure to store them in an airtight container in the fridge.
Can cupcakes be frozen?
YES! You can freeze cupcakes!
UNFROSTED - Make sure the cupcakes are completely cool. Wrap each cupcake individually in plastic wrap and then place them in an airtight freezer-safe container.
FROSTED - Personally, I prefer to freeze unfrosted cupcakes because I love the taste of fresh frosting - but if you need to know how to use this option, freezing them can be done! Place the cooled and frosted cupcakes in a single layer on a baking sheet and place them in the freezer until the frosting has frozen about 2 hours. Wrap each cupcake individually in plastic wrap and place them in a single layer in an airtight freezer-safe container.
For UNFROSTED or FROSTED: Be sure to use them within 3 months. When you're ready to defrost them, peel off the plastic wrap and let them sit on the counter until thawed completely.
Nutrition
Serving: 1cupcake | Calories: 354kcal | Carbohydrates: 56g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 222mg | Potassium: 66mg | Fiber: 1g | Sugar: 45g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg