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Raspberry Lemon Cupcakes

Sally's Baking Addiction
  • 165 minutes
  • Serves 12

INGREDIENTS

1/2 cup

unsalted butter, softened to room temperature

1 cup

granulated sugar

2

large eggs, room temperature preferred

2 tsp

vanilla extract

1

and 1/2 cups (190g) all-purpose flour (measured correctly)

2 tsp

baking powder

1/2 tsp

salt

1/2 cup

milk

zest + fresh juice of two medium lemons1

3/4

cups (170g) unsalted butter, softened to room temperature2

3

and 1/2 cups (420g) confectioners' sugar

3

Tablespoons (45ml) heavy cream3

2 tsp

vanilla extract

1/4 tsp

salt, to taste

1/2 cup

thick raspberry preserves or jam4

optional: fresh raspberries and lemon slices for garnish