Raspberry Lemon Cupcakes

A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They’re bursting with bright, fresh flavors.

Ingredients

Lemon Cupcakes

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk
• 1 and 1/2 Tablespoons lemon zest*
• 1/3 cup (80ml) fresh lemon juice*

Raspberry Frosting

• 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream*
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt, to taste
• 1/2 cup (165g) thick raspberry preserves or jam*
• optional: fresh raspberries and lemon slices for garnish

Instructions

1. Preheat the oven to 350°F (177°C). Line 12-count muffin pan with paper liners. Set aside.
2. Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.