Live Well Bake Often · by Danielle Rye★ 5.0 (53)
Lemon Raspberry Cupcake Recipe
NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 5%
CARBS 56G56% OF CAL
1G FIBER42G SUGAR13G OTHER
FAT 19G43% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist lemon cupcakes topped with raspberry buttercream. A spring or summer dessert balancing citrus and berry flavors.
dessertamericanbaked good⚙️ food processor🥣 mixer🥧 baking dish🔥 oven🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 16- 1 ¾ cups cake flour (spooned & leveled (195 grams))
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened (113 grams; 1 stick))
- 1 cup granulated sugar ((200 grams))
- 2 tablespoons finely grated lemon zest ((10 grams))
- 2 large eggs (at room temperature)
- 3 tablespoons fresh lemon juice ((45 ml))
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature (120 ml))
- 1 cup freeze-dried raspberries ((1 ounce or 28 grams before removing the seeds))
- 1 cup unsalted butter (softened (226 grams; 2 sticks))
- 3 cups powdered sugar ((360 grams))
- 3 tablespoons heavy cream or milk ((45 ml))
- ⅛ teaspoon salt
- raspberry cake filling or lemon curd
At a glance
PER SERVING · TIME 60M
CAL 20%·PRO 5%
CARBS 56G56% OF CAL
1G FIBER42G SUGAR13G OTHER
FAT 19G43% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 80mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 60mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.