LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM


Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.  These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!

Cook time: 20 mins

INGREDIENTS
For the lemon cupcakes:
  • 1 and ½ cups all-purpose flour (spooned & leveled)
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest (about 2 medium lemons)
  • ½ cup whole milk
  • ¼ cup sour cream


For the raspberry buttercream:
  • 1 cup unsalted butter, softened
  • 3 and ½ cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ⅓ cup raspberry preserves (or jam)
  • tiny pinch of salt


INSTRUCTIONS
Please visit livewellbakeoften.com for full instructions.

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