Lemon Cupcakes with Raspberry Buttercream - Baker by Nature

Name: Lemon Cupcakes with Raspberry Buttercream - Baker by Nature
Ingredients: For the lemon cupcakes:; 1 1/2 cups + 2 tablespoons cake flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup sour cream (I used full fat); 1/2 cup milk (I used whole); 2 large eggs, at room temperature; 1 stick (4 ounces) unsalted butter, melted; 1 cup granulated sugar; Zest of one lemon (about 3 teaspoons); 1 1/2 tablespoons fresh lemon juice; For the raspberry buttercream:; 1 1/4 cups frozen raspberries (I think fresh would also work just fine); 2 tablespoons lemon juice; 2 sticks (8 ounces) unsalted butter, VERY soft; 1/2 teaspoon salt; 3 1/2 cups confectioners sugar (more if needed), sifted; 1 tablespoon heavy cream (more if needed); 1/4 cup fresh raspberries, for decorating (optional)

"Your taste buds are going to go crazy over this one —–> Soft and Fluffy Lemon Cupcakes topped with homemade Raspberry Buttercream. Dessert doesn’t get much better than this! Aside from chocolate, fruity desserts are definitely my favorite. Now that Spring is here – and Summer is just around the corner (woot woot!) – we’ll......"

INGREDIENTS

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For the lemon cupcakes:

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1 1/2 cups + 2 tablespoons cake flour

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1 1/4 teaspoons baking powder

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1/4 teaspoon salt

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1/2 cup sour cream (I used full fat)

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1/2 cup milk (I used whole)

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2 large eggs, at room temperature

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1 stick (4 ounces) unsalted butter, melted

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1 cup granulated sugar

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Zest of one lemon (about 3 teaspoons)

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1 1/2 tablespoons fresh lemon juice

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For the raspberry buttercream:

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1 1/4 cups frozen raspberries (I think fresh would also work just fine)

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2 tablespoons lemon juice

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2 sticks (8 ounces) unsalted butter, VERY soft

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1/2 teaspoon salt

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3 1/2 cups confectioners sugar (more if needed), sifted

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1 tablespoon heavy cream (more if needed)

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1/4 cup fresh raspberries, for decorating (optional)

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