Lemon and Raspberry Cupcakes with Raspberry Buttercream Frosting
These Raspberry Cupcakes are made with a soft and tender lemon cake base, a sweet surprise of raspberry jam swirled in the center, and a cloud-like raspberry buttercream on top. They're the epitome of spring and summer, with sweet and tangy flavors complemented by a luscious frosting.
Servings 12
Calories 577kcal
Ingredients
- 1 ¼ cup flour
- 1 ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butter 1 ½ sticks room temp
- 1 ½ cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice 1 lemons
- 2 eggs
- ¼ cup buttermilk
- 12 teaspoons raspberry jam
Frosting
- 1 cup raspberries
- 1 cup butter room temp
- 5 cups powdered sugar
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350º. Line 12 muffin cups with paper liners.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, add ¾ cups of butter and beat until smooth. Add 1 ½ cups of powdered sugar and lemon zest and beat until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine lemon juice and buttermilk in a measuring cup.
- Alternately add the flour and buttermilk mixture to the batter, mixing just until combined, don’t over mix.
- Add about a tablespoon of batter to each muffin cup. Top with a teaspoon of raspberry jam. Add the remaining batter to the top.
- Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack completely before frosting.
Frosting
- In a food processor or blender, process the raspberries until smooth.
- With an electric mixer, beat the butter on medium speed until smooth, about 1-2 minutes. Add the salt and mix to combine. Turn to low speed and add powdered sugar, 1 cup at a time, alternating with the processed raspberries, beating until smooth after each addition. Turn to medium-high and beat until light and fluffy, about 1-2 minutes.
Notes
- You can substitute other berries for the raspberries.
