Lemon Cupcakes with Berry Buttercream

5 from 3 votes

A light and fluffy lemon cupcake with a mixed berry buttercream swirled on top!

Prep Time25

Cook Time18

Total Time43

Course: Dessert

Cuisine: cupcakes

Servings: cupcakes

Calories: 376kcal

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt.
In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes.
Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla and the lemon zest.
Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with a fresh raspberry. Makes 12 cupcakes.

In a saucepan over medium heat, cook the berries and sugar together. Use a wooden spoon to break the berries apart.
Simmer until significantly reduced — you should have about ⅓ cup of liquid.
Remove from the heat. Using a fine mesh sieve or cheese cloth, push the berries through the sieve set over the bowl to get rid of the seeds. Let the puree cool before adding it to your buttercream.
With a mixer, cream the butter together with the powdered sugar. Add in your vanilla extract, heavy cream, and cooled berries.
Mix on medium-high for about 8 minutes until light and fluffy. Frost your cupcakes with a spatula or piping bag fit with a star tip. Top with a fresh raspberry.

Tools: Cupcake Pans | Large Piping Tips | Greaseproof Cupcake Liners | Piping bags
Flour: You can use all-purpose flour but your cupcakes won't be quite as light and fluffy. Or you can make your own Cake Flour. Again, it won't be quite the same as store-bought will be a close second.
Storage/Make Ahead: These cupcakes can be made and filled, without buttercream, one day in advance, and kept covered at room temperature. Buttercream can be made 3 days in advance and kept in the refrigerator. Bring cupcakes, and frosting to room temperature before frosting. Or store leftover cupcakes in the refrigerator for 3 days.
Freezing: You can also freeze frosted or unfrosted cupcakes up to 2-3 months. Thaw overnight in the refrigerator before enjoying. Before serving I let them sit at room temperature to let the buttercream soften again before enjoying. Click here for a full tutorial on how to freeze cupcakes.
Milk substitute: I do recommend using whole milk for the best taste and texture, but you can use a low fat milk if that’s all you have. I haven't tested it with plant-based milk such as almond or soy, but I think they would also work. I just would make sure to use a plain, unsweetened plant-based milk.