Raspberry Lemon Cupcakes

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

I haven’t played around in the kitchen with a raspberry and lemon dessert in awhile, so I decided these would be the first recipe to bake in my new kitchen. Things were going smoothly until I forgot about the cupcakes in the oven as I was upstairs organizing my things to start writing these. No other way to break in the new oven than with burnt lemon cupcakes. Let’s try this again.

These simple lemon cupcakes have a soft, moist crumb. I attribute that to the creamed butter and 2 eggs. They’re tender with a bright tartness that will make your lips pucker. In a good way, of course. Smack dab in the middle of not too sour and not too sweet.

While they’re not as flashy as my pina colada cupcakes or my over-the-top s’mores cupcakes, these lemon cupcakes hold their own. Even Kevin’s friend, who “doesn’t like lemon” raved about them. We all had seconds.

They’re the sweetest finale for any occasion.

Pink frosting in a pink mixing bowl mixed together with a pink mixer. I know I’m out of control. And yes, this is the bowl I kept tasting the frosting out of. No judging.

I’m so excited about this raspberry frosting and am feeling the need to spread it on all my desserts like this or these or oh-my-god these. The raspberry frosting is just a basic vanilla frosting recipe with the addition of raspberry jam. Nothing complicated or fancy, yet extraordinary results.

Like all my cupcake recipes, these raspberry lemon cupcakes are simple to make as long as you take your time. I always tell readers to read the recipe in full before beginning so you know the what, the where, and the when. It makes things run a little smoother and cleaner.

RASPBERRY LEMON CUPCAKES

Yield : 12 cupcakes

Prep Time : 25 minutes

Total Time : 2 hours, 45 minutes (includes cooling)

INGREDIENTS

LEMON CUPCAKES

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) milk
• zest + fresh juice of two medium lemons1

RASPBERRY FROSTING

• 3/4 cups (170g) unsalted butter, softened to room temperature2
• 3 and 1/2 cups (420g) confectioners' sugar
• 3 Tablespoons (45ml) heavy cream3
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt, to taste
• 1/2 cup (165g) thick raspberry preserves or jam4
• optional: fresh raspberries and lemon slices for garnish

INSTRUCTIONS

Get the full instruction @sallysbakingaddiction.com

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