Lemon Angel Food Cupcakes with Raspberry Buttercream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and airy lemon angel food cupcakes topped with fresh raspberry buttercream. These elegant cupcakes are perfect for a summer party or baby shower, offering a delicate flavor and beautiful presentation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 5 egg whites (from medium eggs; at room temperature)
- pinch salt (large pinch)
- 3/4 teaspoons cream of tartar
- 1/3 cup granulated sugar (67g)
- 1 teaspoon vanilla extract
- 1/2 cup cake flour (56g, *fluffed, spooned & leveled*)
- 1/2 cup granulated sugar (100g)
- 1 tablespoon lemon zest (loosely packed)
- 1 cup unsalted butter (226g; at room temperature)
- 3 cups powdered sugar (360g)
- 1 cup raspberries (at room temperature)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 58mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 9mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 58MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.