Description
These Raspberry Lemon Cupcakes are delightful treats combining tangy lemon zest and juice with sweet raspberry jam buttercream frosting. The moist lemon-flavored cupcakes are topped with a creamy raspberry buttercream and finished with fresh raspberries for a perfect balance of fruity and sweet, making them ideal for celebrations or a special dessert.
Ingredients
Scale
Cupcake Batter
- 2 ⅓ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- ⅔ cup milk
Buttercream Frosting
- 1 ½ cups butter, softened
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
- 18 ounces seedless raspberry jam
- 2 tablespoons milk
Garnish
- Fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350º F. Line a muffin tin with paper cupcake liners and set aside to be ready for the batter.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using an electric stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure full incorporation.
- Add Lemon and Vanilla: Mix in the lemon zest, lemon juice, and vanilla extract until everything is well combined and fragrant.
- Combine Dry and Wet Ingredients: Alternately add the flour mixture and milk to the wet ingredients in approximately two parts, mixing just until blended after each addition to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them rest for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Prepare Buttercream Frosting: In an electric stand mixer, cream the softened butter until light and fluffy to create the base of the frosting.
- Add Powdered Sugar: Gradually add powdered sugar to the creamed butter, mixing until mostly combined.
- Incorporate Flavorings: Beat in the vanilla extract and seedless raspberry jam until the mixture is well blended, creating a vibrant flavored frosting.
- Adjust Consistency: Add milk and whip the frosting until it reaches a spreadable consistency. Adjust milk and sugar amounts as needed to achieve the desired thickness.
- Frost Cupcakes: Once the cupcakes are completely cooled, generously top each with the raspberry buttercream frosting and garnish with fresh raspberries.
Notes
- To prevent overmixing, add flour and milk alternately and mix until just combined.
- Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
- You can substitute the seedless raspberry jam with any other fruit jam for different flavors.
- For extra lemon flavor, add a little lemon extract to the batter or frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry lemon cupcakes, lemon cupcakes, raspberry buttercream, lemon zest cupcakes, raspberry jam frosting, homemade cupcakes, fruity cupcakes
