Raspberry Lemon Heaven Cupcakes 🍋
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
½ cup buttermilk
Filling & Frosting:
½ cup raspberry jam (seedless or regular)
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons heavy cream
Zest of 1 lemon
Pinch of salt
Optional Garnish:
Fresh raspberries
Lemon zest or thin lemon slices
Directions:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Mix in vanilla, lemon zest, and lemon juice. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
Use a small knife or cupcake corer to remove a bit from the center of each cupcake. Fill with raspberry jam.
For the frosting, beat butter until creamy. Add powdered sugar, lemon juice, cream, zest, and salt. Whip until light and fluffy.
Pipe frosting onto each cupcake and garnish with a fresh raspberry or lemon zest if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 340 kcal | Servings: 12 cupcakes
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