Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cupcakes with Fresh Raspberry Buttercream

Light and buttery lemon-scented cupcakes topped with fresh raspberry buttercream, perfect for adding a pop of color to your holiday spread.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 115g unsalted butter, softened
  • 225g caster sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 225g self-raising flour
  • 2 teaspoons baking powder
  • Zest of 2 lemons
  • 4 tablespoons milk or water
  • 150g fresh raspberries
  • 300g unsalted butter, softened (for buttercream)
  • 600g icing sugar (for buttercream)

Instructions

  1. Preheat oven to 180°C (400°F) and line a cupcake tin with 12 liners.
  2. Cream butter, sugar, and vanilla in a stand mixer until light and fluffy (about 5 minutes), scraping down the bowl halfway.
  3. Add eggs one at a time, mixing well after each addition.
  4. Fold in flour and baking powder until just combined.
  5. Add lemon zest and milk or water to loosen the batter slightly; do not overmix.
  6. Divide batter evenly into cupcake liners using an ice cream scoop.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool cupcakes in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream, puree raspberries and strain through a fine sieve.
  10. Heat raspberry puree gently to reduce by half, then chill until cold.
  11. Beat softened butter until creamy, gradually add icing sugar, then mix in chilled raspberry puree until smooth.
  12. Pipe or spread raspberry buttercream onto cooled cupcakes.

Notes

Ensure not to overmix the batter to keep cupcakes light and fluffy. The raspberry buttercream can be made ahead and chilled before frosting. Use fresh raspberries for the best flavor and vibrant color.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg