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Lemon Cupcakes with Raspberry Buttercream

Baker by Nature
  • 43 minutes
  • Serves

INGREDIENTS

1

Lemon (about 3 teaspoons), Zest of

1 1/4 cups

Raspberries, frozen

1/4 cup

Raspberries, fresh

2

Eggs, large

1 1/2 tbsp

Lemon juice, fresh

2 tbsp

Lemon juice

1 1/4 tsp

Baking powder

1 5/8 cups

Cake flour

3 1/2 cups

Confectioners sugar

1 cup

Granulated sugar

3/4 tsp

Salt

1 stick

Butter, unsalted

2 sticks

Butter, unsalted VERY soft

1 tbsp

Heavy cream

1/2 cup

Milk

1/2 cup

Sour cream