Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.2 large eggs, at room temperature, 1 teaspoon vanilla extract, 1 tablespoon lemon zest (from about 1 large lemon)
- In a small bowl, whisk together the buttermilk and fresh lemon juice. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition; be careful not to overmix.0.5 cup buttermilk, at room temperature, 0.25 cup fresh lemon juice
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- If using fresh raspberries, gently rinse them. If using frozen, thaw them. Place the raspberries in a small saucepan over medium heat and cook for about 5 minutes, stirring occasionally, until they soften and release their juices. Mash them with a fork. Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids. Let the raspberry puree cool to room temperature.0.25 cup raspberry puree (from about 0.5 cup fresh or frozen raspberries, pureed and strained)
- In a large bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.3 cups powdered sugar, sifted
- Add the cooled raspberry puree, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light, fluffy, and well combined, about 3-5 minutes. If the frosting is too thin, add a little more sifted powdered sugar. If it’s too thick, add a tiny bit more raspberry puree or milk.0.25 cup raspberry puree (from about 0.5 cup fresh or frozen raspberries, pureed and strained), 1 teaspoon vanilla extract, 1 pinch salt
- Once the cupcakes are completely cooled, pipe or spread the raspberry buttercream frosting generously on top.
Notes
To keep your delightful Lemon Cupcakes with Raspberry Buttercream Frosting at their best, proper storage is key. Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Room Temperature (Unfrosted): If you have unfrosted cupcakes or want to store them for a shorter period, place them in an airtight container at room temperature for up to 2 days. Freezing: For longer storage, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. To thaw, remove them from the freezer and let them come to room temperature on a wire rack before frosting. Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving to allow the frosting to soften and the cake to reach optimal texture. There is no need to reheat the cake itself.
