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Lemon Cupcakes with Raspberry Buttercream Recipe

Lemon cupcakes filled with lemon curd are topped with a dreamy buttercream frosting. Lemon cupcakes with raspberry buttercream for the win!
3.67 from 3 votes
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 24
Calories: 334kcal
Author: Megan Porta

Ingredients

CUPCAKES

  • 3/4 cup salted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2/3 cup milk at room temperature
  • 1 lemon juiced
  • 1 lemon zested
  • 1 cup lemon curd
  • 24 fresh raspberries for topping

FROSTING

  • 1 cup salted butter softened
  • 5 cups powdered sugar
  • 1/2 cup raspberry powder place freeze-dried raspberries in a ziploc bag and pound with a heavy spoon until powder forms
  • 4-5 tbsp milk

Instructions

MAKE THE CUPCAKES

  • Preheat oven to 350°F and line a cupcake tin with
    liners. Using a stand mixer fitted with the paddle attachment (or a
    large mixing bowl with a hand mixer), combine the butter, sugar, eggs
    and vanilla extract and beat on medium-low speed until creamy.
  • In a separate bowl, combine the flour, baking powder and salt. Mix well.
    Gradually add to the butter mixture and beat on medium-low speed until
    just combined. Add the milk, lemon juice and lemon zest and mix until just combined.
  • Spoon the batter into the cupcake liners so each is 2/3 of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the centers comes out clean. Let cool. Repeat with remaining batter.

MAKE THE FROSTING

  • In a large bowl, mix (using whisk attachments) the butter with ahand-held or stand mixer on medium speed until fluffy. Add the powdered sugar, raspberry powder and milk and mix on mediumspeed for 1-2  minutes, or until frosting is smooth and spreadable.

ASSEMBLE THE CUPCAKES

  • Using a sharp knife cut a 1-inch chunk out of the top center of each cupcake. Spoon 1 teaspoon of the lemon curd into each hole. Spread or pipe
    the frosting over the tops. Top each cupcake with a raspberry!

Nutrition

Calories: 334kcal | Carbohydrates: 49g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 307mg | Potassium: 53mg | Fiber: 1g | Sugar: 39g | Vitamin A: 452IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
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