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Growing up in the bustling heart of Chicago, my childhood memories are a delightful mix of city sounds and the comforting aroma of my babcia’s kitchen. My grandmother Elizabeth, with her Polish accent and knack for baking, was the undisputed queen of sweets. Her apple cake was legendary, but it was her knack for infusing love into every dish that truly inspired me. Today, I’m sharing a recipe that combines the zesty brightness of lemon with the sweet, tart allure of raspberries—a delightful twist on a classic that I know you’ll love: Lemon Cupcakes with Raspberry Buttercream.
When I think of these lemon cupcakes topped with a luscious raspberry buttercream, I’m transported back to those cozy family gatherings where laughter was as abundant as the food. This recipe is a modern homage to those cherished moments, blending the simplicity of American comfort food with a creative twist that would make my babcia proud.
Why You’ll Love This Recipe
These lemon cupcakes with raspberry buttercream are the epitome of a perfect dessert. They’re easy to make, delightfully fluffy, and bursting with fresh flavors. The lemon cupcakes are a breeze to whip up, making them ideal for both novice bakers and seasoned pros. Plus, they’re naturally gluten-free, ensuring everyone at your table can indulge in their citrusy goodness. The raspberry buttercream, with its vibrant color and sweet-tart taste, adds a sophisticated touch that will have your guests reaching for seconds.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
- 1/2 cup unsalted butter, softened (for buttercream)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for buttercream)
- 1 tablespoon heavy cream
- Pinch of salt (for buttercream)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
- For the raspberry buttercream, puree the raspberries and strain through a fine mesh sieve to remove seeds.
- In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Mix in the raspberry puree, vanilla extract, heavy cream, and a pinch of salt. Beat until the frosting is light and fluffy.
- Once the cupcakes are cooled, frost them with the raspberry buttercream using a piping bag or a spatula.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your lemon cupcakes are as fluffy as a cloud, make sure all your ingredients are at room temperature before you begin. This helps them blend together more smoothly, resulting in a lighter batter. When zesting lemons, be careful to avoid the white pith underneath, as it can add bitterness to the cupcakes. For the buttercream, if you prefer a more intense raspberry flavor, feel free to add more puree, but adjust the sugar accordingly to maintain the right consistency.
When I make this recipe, my go-to tool is a Silicone Utensils Set for mixing the batter and a MOSFiATA 8″ Professional Chef’s Knife for zesting the lemons. These tools make prep faster and cleaner, ensuring I spend less time on the cleanup and more time enjoying these delightful treats with my family.
Variations and Substitutions
If you’re looking to switch things up, consider adding a teaspoon of poppy seeds to the batter for a delightful crunch. For a dairy-free version, substitute the butter with a plant-based alternative and use almond milk instead of whole milk. You can also experiment with different fruit purees for the buttercream, such as strawberries or blueberries, to create a variety of flavors.
Serving Suggestions
These lemon cupcakes with raspberry buttercream are perfect for any occasion, from birthday parties to casual get-togethers. Serve them with a pot of freshly brewed tea or a chilled glass of lemonade for a refreshing treat. For a more decadent experience, pair them with a scoop of vanilla ice cream or a dollop of whipped cream.
FAQs
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them with the raspberry buttercream just before serving for the best texture.
How do I store leftover cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture.
Can I use frozen raspberries for the buttercream?
Yes, you can use frozen raspberries. Just make sure to thaw them completely and drain any excess liquid before pureeing.
Final Thoughts
I hope you enjoy making these lemon cupcakes with raspberry buttercream as much as I do. They’re a delightful blend of flavors that bring a touch of sunshine to any day. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these cupcakes are sure to become a favorite in your household. Share your baking adventures with me and remember that the best ingredient in any recipe is love.
👉 I hope you loved making these Lemon Cupcakes with Raspberry Buttercream—they’re like a sweet, zesty hug in cupcake form! If you’re in the mood for more delightful desserts, check out these Chocolate Chip Cookies, Vanilla Pound Cake, and Blueberry Muffins. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Lemon Cupcakes Raspberry Buttercream: 6 Delightful Ideas
These lemon cupcakes with raspberry buttercream are fluffy, zesty, and topped with a sweet-tart frosting, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
- For the raspberry buttercream, puree the raspberries and strain through a fine mesh sieve to remove seeds.
- In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Mix in the raspberry puree, vanilla extract, heavy cream, and a pinch of salt. Beat until the frosting is light and fluffy.