These delightful Lemon Cupcakes with Raspberry Buttercream are the perfect combination of tangy and sweet. The lemon-infused cupcakes are moist and zesty, while the raspberry buttercream adds a burst of fruity goodness. They're a lovely treat for any occasion!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp lemon zest. 1/4 cup fresh lemon juice. 1/2 cup whole milk. 1/2 tsp vanilla extract. 1/2 cup fresh raspberries for garnish.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. In a different bowl, beat the sugar and softened butter together until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the lemon juice and zest and mix well. Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the vanilla extract and mix well. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Once the cupcakes are completely cool, use your favorite buttercream frosting recipe to make the raspberry buttercream. For color and flavor, add fresh raspberries. As needed, change the consistency. You can use a piping bag or a spatula to frost the cupcakes after they have cooled. Add a fresh raspberry to the top of each cupcake to give them an extra flavor boost. Enjoy your Raspberry Buttercream Lemon Cupcakes that you made yourself!
Prep Time: 20 minutes
Cook Time: 20 minutes
Padelcob – Club de Padel
