Description
Lemon raspberry cupcakes combine a light and tangy lemon-flavored cake with a luscious, sweet raspberry jam buttercream frosting. Perfectly moist and bursting with fresh citrus and berry flavors, these cupcakes make a delightful dessert or treat for any occasion.
Ingredients
Cupcakes
- 2 ⅓ cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 sticks unsalted butter, softened
- 1 ¼ cups white granulated sugar
- 3 large eggs
- Zest and juice of 1 lemon
- 1 teaspoon real vanilla extract
- ⅔ cup whole milk
Buttercream Frosting
- 3 sticks unsalted butter, softened
- 1 pound powdered sugar (16 ounces)
- 1 teaspoon vanilla extract
- 1 jar seedless raspberry jam (18 ounces)
- 2 tablespoons milk
- Optional garnish: fresh raspberries, lemon slices
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure a properly heated environment for baking the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cupcake texture.
- Add Eggs and Flavorings: Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in the zest and juice of the lemon and the vanilla extract for fresh, aromatic flavor.
- Combine Batter: Alternately add the flour mixture and whole milk to the wet ingredients in two additions each, beating just until blended to avoid overmixing which can toughen the cupcakes.
- Fill Muffin Tin: Evenly divide the batter into a lined muffin tin, filling each cup about half to two-thirds full to allow room for rising.
- Bake Cupcakes: Bake the cupcakes at 350°F for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Remove the cupcakes from the oven and pans, and transfer them to a wire rack to cool completely before frosting.
- Prepare Buttercream: In a large mixing bowl, whip the softened butter with an electric mixer until fluffy. Gradually add powdered sugar, mixing until fully combined.
- Add Flavor to Frosting: Whip in the vanilla extract and then the raspberry jam until smooth and evenly mixed.
- Adjust Consistency: Whip in milk, one tablespoon at a time, until the frosting reaches your desired spreading or piping consistency.
- Frost Cupcakes and Garnish: Pipe the raspberry buttercream onto the cooled cupcakes. Garnish with fresh raspberries and lemon slices if desired for a beautiful presentation and added flavor.
Notes
- Ensure butter is softened to room temperature for easy creaming and a smooth batter.
- Do not overmix the batter after adding flour to keep cupcakes tender and delicate.
- You can substitute seedless raspberry jam with other berry jams for a different flavor twist.
- Use fresh lemon zest and juice for the best bright lemon flavor rather than bottled lemon juice.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- For a stronger lemon flavor, add a bit more lemon zest or a few drops of lemon extract in the batter.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
