Introduction: Lemon Cupcakes With Raspberry Lemon Cream Cheese Frosting


3 cups all-purpose flour

1/2 tsp. salt

1 cup unsalted butter, room temp

2 cups sugar

4 eggs, room temp

1 tsp. vanilla extract

2 tbs. lemon zest

1 cup whole milk

2 1/2 tbs. fresh lemon juice


8 oz cream cheese, room temp

1/2 cup unsalted butter, room temp

2 tbs. vanilla extract

3+ cups powdered sugar

4 oz pureed raspberries

1 tbs. lemon zest (about one lemon)

Step 1: Cupcakes Step One:

Preheat oven to 375 degrees (F). Whisk together flour and salt.

Step 2: Cupcakes Step Two:

In another bowl, beat unsalted butter and sugar with an electronic mixer until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest.

Step 3: Cupcakes Step Three:

Gently beat the flour mixture into the butter mixture alternating with the milk and lemon juice. Beat until just combined, not over mixing.

Step 4: Cupcakes Step Four:

Fill 30 cupcake tins with batter, 3/4 full. Bake in oven for about 17 minutes or until a toothpick inserted comes out clean. Cool in pans for about ten minutes then finish cooling on cooling rack.

Step 5: Frosting:

Using a mixer beat cream cheese, butter and vanilla. Gradually add some powdered sugar, then raspberry puree and lemon zest and add more sugar until the frosting holds strong peaks. Frost cupcakes.