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raspberry cupcake

Fresh Raspberry cupcakes

Fresh Raspberry cupcakes with lemon swiss meringue buttercream.
5 from 1 vote
Prep Time 20 mins
Cook Time 17 mins
Total Time 37 mins
Course Kitchen
Cuisine American
Servings 30 people
Calories 292 kcal

Equipment

  • Oster hand mixer
  • Kitchen aid Stand mixer with whisk and paddle attachment
  • Home Decor
  • Measuring cups and spoons
  • spatula
  • 2 standard cupcake tins with liners
  • Zester
  • Piping bag with Star tip

Ingredients
  

Raspberry Cupcakes

  • cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter room temperature
  • 1 tsp lemon zest
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • cup butter milk room temperature
  • 1 tbsp vanilla extract
  • 1 cup raspberries chopped

Lemon Swiss meringue buttercream

  • 5 egg whites
  • cups granulated sugar
  • cup unsalted butter room temperature
  • 1 tbsp lemon extract
  • lemon zest

Instructions
 

Raspberry Cupcakes

  • Preheat oven to 350°. Line two standard cupcake tins with paper liners. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
    raspberry cupcakes
  • In a large bowl with the hand mixer, cream together the butter, sugar, and lemon zest. Beat on medium high speed for about 3 minutes, until light and fluffy. Scrape down sides of the bowl. Add the eggs one at a time and mix until incorporated. Scrape down sides of bowl.
    raspberry cupcakes
  • Combine the vanilla extract and buttermilk in a measuring cup. WIth the mixer on a low speed, add the dry ingredients alternating with the wet ingredients. Beginning and ending with the dry ingredients. Gently fold in the chopped raspberries.
    raspberry cupcakes
  • Fill the cupcake liners ⅔ full with batter (I use a large cookie scoop). Bake until a knife comes out clean or the tops are golden brown. Let cool in the pan for about 5 minutes before removing to a cooling rack to cool completely.
    raspberry cupcake

Lemon Swiss buttercream frosting

  • Place your egg whites and sugar into a small pot and whisk until combined. Cube butter and set aside.
  • Place small pot over large pot (making your own double boiler, do not have small pot touch water) and whisk constantly until the mixture is hot and no longer grainy to touch. Approximately 3 minutes or 160°F on candy thermometer.
    raspberry cupcakes
  • Pour mixture into bowl of a stand mixer and with the whisk attachment beat on medium high until the meringue is stiff and cooled (approximately about 5-10 minutes).
  • Switch to the paddle attachment and slowly add in your cubed butter until smooth.
  • Add in your lemon extract, lemon zest and a pinch of salt.

Assembling the cupcake

  • Once cupcakes are completely cooled, pipe your frosting on. Add a raspberry on top along with more lemon zest to give it an extra kick! Serve and Enjoy!

Nutrition

Serving: 30peopleCalories: 292kcalCarbohydrates: 33gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 73mgSodium: 114mgPotassium: 56mgFiber: 1gSugar: 24gVitamin A: 534IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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