Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 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.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.3 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, ½ cup raspberry puree, 2 tablespoons lemon zest, and 1 tablespoon lemon juice. Scrape down the sides of the bowl as needed.1 cup buttermilk, at room temperature, 0.5 cup fresh raspberry puree (about 1 cup fresh raspberries, blended and strained), 2 tablespoons fresh lemon zest (from about 2-3 lemons), 1 tablespoon fresh lemon juice
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- If you prefer a more distinct lemon flavor, you can gently fold in an additional 1 tablespoon of fresh lemon zest into the batter at this stage for an extra punch of citrus.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick 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.
- In a large bowl, beat the softened 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. Once all the sugar is added, increase the speed to medium-high and beat until light and fluffy.4 cups powdered sugar, sifted
- Add the ¼ cup raspberry puree, 2 tablespoons lemon juice, vanilla extract, and a pinch of salt. Beat on medium speed until well combined and the frosting is smooth and spreadable. If the frosting is too thick, add a teaspoon of milk or lemon juice at a time. If it's too thin, add a little more powdered sugar.0.25 cup fresh raspberry puree, 2 tablespoons fresh lemon juice, 1 teaspoon pure vanilla extract, 1 pinch salt
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula. Garnish with fresh raspberries or lemon slices if desired.Fresh raspberries, Lemon slices or twists
Notes
Store unfrosted or fully frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4-5 days and bring to room temperature before serving. Unfrosted cupcakes can be frozen for up to 1-2 months.
