LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM

Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.  These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!

Cook time: 20 mins

INGREDIENTS

For the lemon cupcakes:

• 1 and ½ cups all-purpose flour (spooned & leveled)
• 1 and ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 tablespoons fresh lemon juice
• 2 tablespoons lemon zest (about 2 medium lemons)
• ½ cup whole milk
• ¼ cup sour cream

For the raspberry buttercream:

• 1 cup unsalted butter, softened
• 3 and ½ cups powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• ⅓ cup raspberry preserves (or jam)
• tiny pinch of salt

INSTRUCTIONS

Please visit livewellbakeoften.com for full instructions.

Share this post