Dinners, Dishes and Desserts · by Erin Sellin★ 4.5 (2)
Raspberry Lemon Cupcakes
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 5%
CARBS 70G62% OF CAL
1G FIBER9G OTHER60G TOTAL SUGAR
FAT 20G40% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy lemon cupcakes topped with sweet and tangy raspberry buttercream frosting. A bright, elegant dessert that balances tart and sweet flavors.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 24- 2 ⅓ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter (softened)
- 1 ¼ cups granulated sugar
- 3 whole large eggs
- 1 lemon (zest and juice)
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 1 1/2 cups butter (softened)
- 1 pound 16 ounces powdered sugar
- 18 ounce jar seedless raspberry jam
- 2 Tablespoons milk
- Raspberries for garnish
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 5%
CARBS 70G62% OF CAL
1G FIBER9G OTHER60G TOTAL SUGAR
FAT 20G40% OF CAL
11G SAT9G 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
- 15m
- Cook
- 25m
- Sodium
- 184mg
- Total sugar
- 60g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 58mg
- Calcium
- 22mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.