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lemon raspberry cupcake recipe

Lemon Raspberry Cupcakes

bakedbree
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Ingredients
  

  • 3/4 cup room temperature butter
  • 3 eggs at room temperature
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 2 teaspoons lemon zest
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Chambord you can use milk if you don’t want to use Chambord
  • 2/3 cup buttermilk
  • red food coloring

Chambord Frosting:

  • 3/4 cup room temperature butter
  • 7 cups confectioners sugar
  • 6 Tablespoons Chambord or milk
  • red food coloring optional
  • lemon slices
  • raspberries

Instructions
 

  • Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
  • Add the eggs one at a time. Scrape the bowl after each addition.
  • You will add the flour and buttermilk in 3 additions, start and end with the flour.
  • Add a drop of red food coloring.
  • Put the cupcake batter into a lined muffin tin.
  • Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
  • Beat the butter and 2 cups of confectioners sugar. Add 6 Tablespoons of Chambord. Gradually add the remaining sugar until it is a good piping consistency.
  • Pipe the Chambord frosting onto the cupcakes.
  • Garnish with lemon slices and a raspberry.
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