Your taste buds are going to go crazy over this one… Soft and Fluffy Lemon Cupcakes topped with homemade Raspberry and Lemon Buttercream. Dessert doesn’t get much better than this!
Lemon Cupcakes with Lemon-Raspberry Buttercream Frosting
These lemon cupcakes are striking with their lemon-raspberry buttercream Frosting. Perfect for parties, get-togethers, birthdays, or just because.
- 2/3 cup Unsalted Butter Softened
- 2/3 cup Sugar
- 3 Medium Eggs Beaten
- 1 cup Self Rising Flour
- 1 lemon/tsp Zest or Lemon Extract
Lemon-Raspberry Buttercream Frosting
- 2/3 cup Unsalted Butter softened
- 3 cups Powdered Sugar
- 2 tbsp Lemon Juice or 1 tsp Lemon Extract
- 1 tbsp Raspberry Jam
- Pink Food Coloring
- Freeze Dried Raspberries
Preheat your oven to 320F and Line a 12 Muffin Tray with Large Cupcake Liners (I use Pink and Yellow)
Cream together the Butter and Caster Sugar till light & fluffy and smooth – add in the Beaten Eggs, Self-Rising Flour and Lemon Zest and beat again for about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overdo it!
Spoon your cupcake mix into your Cupcake Liners and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
Once all the Sugar is in the mix, split it between two bowls. Add the Lemon Juice to one and beat. Add the Raspberry Jam, and a little pink food coloring to the other and beat.
Once both buttercreams are combined, add them both to a piping bag (with each flavor on one side) or add them to two smaller piping bags, and then add that to a larger one.
Hollow out some of the cupcakes, like you would for a Butterfly Cupcake, and then spoon in a little Raspberry Jam. Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes, on top of the jam.
Decorate your cupcakes how you like – I like to use a good amount of crushed/broken up freeze-dried Raspberries. You can order freeze-dried raspberries on Amazon if your local grocery store doesn’t carry them.