Lemon Cupcakes with Raspberry Buttercream



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)

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