Lemon Cupcakes with Lemon Frosting and Raspberry Sauce

"Bright and zesty lemon cupcakes topped with a creamy lemon frosting, swirled with a tangy raspberry sauce, garnished with fresh raspberries and powdered sugar."

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Yield
Makes 12 cupcakes

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Ingredients

For the Lemon Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup whole milk

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For the Lemon Frosting:

• 1/2 cup unsalted butter, softened (room temperature)
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1–2 tablespoons heavy cream (adjust for consistency)

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For the Raspberry Sauce:

• 1 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

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For Garnish:

• 12 fresh raspberries
• Powdered sugar for dusting

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Instructions

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Step 1: Make the Lemon Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and juice.
5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

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Step 2: Prepare the Lemon Frosting

1. In a large bowl, beat the butter until smooth and creamy.
2. Gradually add the powdered sugar, mixing until combined.
3. Beat in the lemon juice, zest, and heavy cream until the frosting is fluffy and spreadable.

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Step 3: Make the Raspberry Sauce

1. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down, about 5 minutes.
2. Add the cornstarch slurry and stir until the mixture thickens, about 1–2 minutes.
3. Strain the sauce through a fine mesh sieve to remove seeds. Let cool completely.

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Step 4: Assemble the Cupcakes

1. Pipe or spread the lemon frosting onto the cooled cupcakes.
2. Use a piping bag or squeeze bottle to drizzle the raspberry sauce in a swirl pattern on top of the frosting.
3. Garnish each cupcake with a fresh raspberry and a light dusting of powdered sugar.

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Kitchen Tips

• For the Best Zest: Use a microplane to zest the lemon finely for maximum flavor.
• Consistency: Adjust the frosting or sauce thickness with cream or water as needed.
• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

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Nutritional Information (Per Cupcake)
Calories, 320 | Protein, 3g | Carbohydrates, 41g | Fiber, 1g | Net Carbohydrates, 40g | Fat, 16g | Saturated Fat, 10g | Cholesterol, 75mg | Sodium, 80mg | Sugars, 30g | Glycemic Index, Medium

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Enjoy these elegant and tangy Lemon Cupcakes with Raspberry Sauce for any celebration or sweet craving!