Lemon Raspberry Cupcakes
Lemon raspberry cupcakes
are such a delightful treat with the combination of fresh tangy lemon cake and sweet raspberry jam buttercream.
lemon raspberry cupcakes
all purpose flour
real vanilla extract
seedless raspberry jam
fresh raspberries, lemon slices
Preheat oven to 350F.
In medium bowl, mix flour, baking powder and salt; set aside dry ingredients.
In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add in eggs, one at a time. Mix in the zest and juice of the lemon and the vanilla.
Alternately add in the flour mixture and milk, about half at a time, beating just until blended.
Divide batter evenly into a lined muffin tin, until each is about half to two-thirds full. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Remove cupcakes from pans and cool on a wire rack. While cupcakes are cooling, prepare buttercream.
In a large mixing bowl whip the 3 sticks of butter with an electric mixer until fluffy. Gradually add in the powdered sugar until it is all combined.
Next whip in the vanilla extract and raspberry jam. Whip in the milk 1 tablespoon at a time until desired consistency.
Pipe frosting onto cooled cupcakes and garnish as desired.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Makes 18-24 cupcakes
Lemon Raspberry Cupcakes https://www.mamalovesfood.com/lemon-raspberry-cupcakes