Meyer Lemon Cupcakes with Raspberry Buttercream
Sweet tart Meyer lemon cupcakes with raspberry buttercream taste like a breath of fresh, warm air on a cold winter day.
Yield: 15 cupcakes
Ingredients
For the cupcakes
- 1½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 3 tbsp Meyer lemon juice, divided
- 1 tbsp Meyer lemon zest
For the buttercream
- ½ cup butter, room temperature
- 1 tsp vanilla
- ⅓ cup raspberry jam
- 3 cups powdered sugar
- 1-2 tbsp milk
Instructions
- Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended.
- Add in the vanilla, 2 tbsp lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined.
- Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely.
- For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated.
- With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.
Notes
Adapted slightly from I Am Baker
Nutrition Information
Serving size: 1 cupcake
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/03/meyer-lemon-cupcakes-with-raspberry-buttercream.html