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Lemon Cupcakes with Raspberry Buttercream

buttercreamblonde.com
  • 38 minutes
  • Serves 12

INGREDIENTS

For the Cupcakes

3/4 cup

all purpose flour

3/4 cup

cake flour

1 tsp

baking powder

1/8 tsp

baking soda

1/4 tsp

salt

3/4 cup

+ 2 TBSP sugar

1 tbsp

lemon zest (about 1 large lemon)

1/2 cup

butter, softened

1

large egg

2

large egg whites

1/2 tsp

vanilla extract

1/4 cup

+ 3 TBSP buttermilk

1 1/2 tbsp

fresh lemon juice

Simple Syrup

1 tbsp

fresh lemon juice

1 tbsp

sugar

Raspberry Buttercream

1/4 cup

butter, room temperature

1/2 cup

raspberry preserves or jam, seedless

4 cups

powdered sugar

Raspberries for garnish (optional)