Lemon Cupcakes with Raspberry Buttercream

Ingredients: 

For the lemon cupcakes: 

• 1 1/2 cups + 2 tablespoons cake flour 
• 1 1/4 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 cup sour cream (I used full fat) 
• 1/2 cup milk (I used whole) 
• 2 large eggs, at room temperature 
• 1 stick (4 ounces) unsalted butter, melted 
• 1 cup granulated sugar 
• Zest of one lemon (about 3 teaspoons) 
• 1 1/2 tablespoons fresh lemon juice 

For the raspberry buttercream: 

• 1 1/4 cups frozen raspberries (I think fresh would also work just fine) 
• 2 tablespoons lemon juice 
• 2 sticks (8 ounces) unsalted butter, VERY soft 
• 1/2 teaspoon salt 
• 3 1/2 cups confectioners sugar (more if needed), sifted 
• 1 tablespoon heavy cream (more if needed) 
• 1/4 cup fresh raspberries, for decorating (optional)

Read more on: Lemon Cupcakes with Raspberry Buttercream @ bakerbynature.com

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