Lemon Cupcakes with Raspberry Frosting

August 13, 2014

154

Simple lemon cupcakes with a sweet raspberry buttercream frosting.

For the cupcakes
1/2 cup (1 stick) unsalted butter, at room temp
1 cup sugar
2 eggs, at room temp
2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (I used 2%)
zest + juice of two lemons (approx. 2 Tablespoons juice)

For the frosting
3/4 cup butter*, at room temp
3 1/2 cups powdered sugar
3 Tablespoons heavy cream
2 teaspoons vanilla extract
1/2 cup thick raspberry jam or preserves
*I used 1/2 cup unsalted butter & 1/4 cup salted butter. If you use all unsalted butter, add 1/4 teaspoon salt to the frosting while mixing to balance the sweetness.

To make the cupcakes Preheat the oven to 350 degrees and add liners to a 12 well cupcake pan. Set aside. In a large bowl, or the bowl of your stand mixer, add the butter and sugar and mix on medium-high...
See the full directions on my site

Nutritions

Calories
591

Sodium
196mg
8% DV

Fat
35g
54% DV

Protein
3g
7% DV

Carbs
65g
22% DV

Fiber
1g
7% DV

Snack Baked