Raspberry Lemon Cupcakes

4.50 from 2 votes

Raspberry Lemon Cupcakes - Light and fluffy lemon cupcakes topped with a sweet and tangy raspberry buttercream frosting.

Prep Time15

Cook Time25

Total Time40

Course: Dessert Recipes

Cuisine: American

Servings:

Preheat oven to 350º F. Line muffin tin with paper cupcake liners. Set aside.
In a bowl whisk together flour, baking powder and salt. Set aside.
In an electric stand mixer cream butter and sugar together until light and fluffy, about 2 minutes.
Add eggs, one at a time. Beat until fully incorporated before adding the next egg.
Add zest of 1 lemon, juice of 1 lemon and vanilla extract. Mix until combined.
Alternately add in the flour mixture and milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, about two-thirds full.
Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Remove cupcakes from oven and let them sit for 5 minutes before removing to a wire rack to cool completely.
Meanwhile make your buttercream. In an electric stand mixer cream butter until it is light and fluffy.
Add powdered sugar and mix until it is mostly combined.
Beat in vanilla and raspberry jam until well combined.
Add milk and whip until you get a spreadable consistency. Adjust milk and sugar to get your desired consistency.
Once the cupcakes have cool completely top them with the frosting.

Store in an air tight container in the fridge for up to 4 days.