Directions
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Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. This step is essential for an even bake and easy removal of cupcakes later.
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In a mixing bowl, cream together the softened butter and sugar until light and fluffy. This mixture will become the base of your cupcake, providing tremendous flavor and texture.
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Beat in the eggs one at a time, incorporating well after each addition. Proper incorporation here ensures a smooth batter.
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Mix in the milk, lemon juice, and lemon zest. These ingredients add moisture and that vibrant lemon flavor that will shine through in your cupcakes.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be sure to not over-mix, as that can lead to dense cupcakes instead of a light texture.
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Fill each cupcake liner about ⅔ full with the batter. This provides enough room for the cupcakes to rise without overflowing.
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Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. The baking time is crucial, so keep an eye on them for a tremendous rise and a golden top.
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Allow the cupcakes to cool completely. This can take about 15-20 minutes, allowing you to prepare your frosting in the meantime.
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For the raspberry buttercream frosting, beat the softened butter until creamy and pale. This incorporates air for a fluffy texture.
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Gradually add the powdered sugar, raspberry purée, and vanilla extract, mixing until smooth and fluffy. You want to achieve a light, airy texture that will spread beautifully on your cupcakes.
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Frost the cooled cupcakes with the raspberry buttercream and enjoy! Each bite will deliver a delightful combination of lemon and raspberry that is simply irresistible.
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