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Lemon Raspberry Cupcake / www.ahealthylifeforme.com
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5 from 1 vote

Lemon Raspberry Cupcake

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 12
Author: Amy Stafford

Ingredients


CUPCAKE:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Zest from one small lemon about 1 tablespoon
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons pure vanilla extract or DAVE's syrup
  • 1/2 cup whole milk
  • 12 fresh raspberries


FROSTING:

  • 2 1/2 cups powdered sugar sifted
  • 4 tablespoons unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice


TOPPING:

  • 1 cups flaked or shredded coconut sweetened
  • 12 raspberries

Instructions

CUPCAKE:

  • Heat oven to 350 degrees.
  • Line cupcake pan and spray liners with non-stick spray
  • Add flour, baking powder, salt and lemon zest in a bowl and stir.
  • Add butter and sugar to mixing bowl and blend.
  • Add eggs one at a time, blend.
  • Add vanilla extract, blend.
  • Add 1/3 of flour mixture blend.
  • Add 1/2 milk, continue alternating between flour and milk and blend.
  • Fill each muffin tin with 1/4 cup measurer. Filling each tin about 2/3 way full. Place a raspberry in each tin, pressing down.
  • Bake for 20-22 minutes
  • Remove and set on wire rack to cool completely before icing. (at least 1 hour)

FROSTING:

  • Place butter and cream cheese in mixer and blend until smooth.
  • Add vanilla and blend.
  • Slowly add Powdered Sugar to mixer while it is running or you will have a floor covered with Powdered Sugar
  • Add lemon juice and continue mixing until smooth.
  • Frost cupcakes and sprinkle with coconut and top with raspberry!