Lemon Cupcakes with Raspberry Buttercream

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Hello there, welcome to our recipe blog site. Right here you can obtain a guide on how to make very yummy Lemon Cupcakes with Raspberry Buttercream dishes. The manufacturing procedure is really simple, you just require to adhere to the methods that we have written on this page. The complying with are the stages of exactly how to cook Lemon Cupcakes with Raspberry Buttercream. Please comply with the instructions well.


For the lemon cupcakes: 

  • 1 1/2 cups + 2 tablespoons cake flour 
  • 1 1/4 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 1/2 cup sour cream (I used full fat) 
  • 1/2 cup milk (I used whole) 
  • 2 large eggs, at room temperature 
  • 1 stick (4 ounces) unsalted butter, melted 
  • 1 cup granulated sugar 
  • Zest of one lemon (about 3 teaspoons) 
  • 1 1/2 tablespoons fresh lemon juice 

For the raspberry buttercream: 

  • 1 1/4 cups frozen raspberries (I think fresh would also work just fine) 
  • 2 tablespoons lemon juice 
  • 2 sticks (8 ounces) unsalted butter, VERY soft 
  • 1/2 teaspoon salt 
  • 3 1/2 cups confectioners sugar (more if needed), sifted 
  • 1 tablespoon heavy cream (more if needed) 
  • 1/4 cup fresh raspberries, for decorating (optional)

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