Two Lemon Cupcakes with Raspberry Buttercream Frosting – -A burst of spring flavors in just two moist cupcakes. Fresh raspberry frosting gives them the perfect finishing touch.

A few months ago, I shared a lemon pie recipe that was made just for one person ( or two, if you want to share!). I also noted the reason for it- – I’m literally the only person in my family that likes lemon desserts.

I know, they are crazy, right?

With that in mind, I made lemon cupcakes this week and made just two. Yep..two! Plus, they are frosted with a creamy fresh raspberry buttercream frosting. 😋

Ingredients List:

• Flour + Baking powder
• Sugar
• Egg White
• Milk
• Lemon juice + zest
• for frosting: raspberries + butter+ powdered sugar+ vanilla

Note: Don’t over mix your cupcake batter, it may give you dense cupcakes.

How To Make Raspberry Frosting:

First, puree the raspberries with vanilla. You can use a blender, immersion blender, or food processor. If you wish to remove the seeds from the puree, drain it through a fine mesh strainer. If you don’t mind the seeds, leave them in!

Beat softened butter with puree. Then, add in 1 cup of powdered sugar. Depending on the consistency of frosting, you can add additional powdered sugar. Do this with just a tablespoon at a time.

Make sure your cupcakes are cooled before frosting and store any leftover frosting in a covered container in the refrigerator.

More Small Size Lemon Desserts:

• Mini Lemon Pies
• Lemon Meringue Pie for One
• Lemon Meringue Pie Cookie Bites
• Lemon Oreo Fudge

linking up and weekend potluck

Yield: 2 cupcakes

Two Lemon Cupcakes with Raspberry Buttercream Frosting

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Two Lemon Cupcakes with Raspberry Buttercream Frosting - -A burst of spring flavors in just two moist cupcakes. Fresh raspberry frosting gives them the perfect finishing touch.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

FOR CUPCAKES:

• 1/4 cup flour 
• 1 egg white 
• 3 TBSP sugar
• 1/4 tsp baking powder
• 1 1/2 TBSP milk
• 1 tsp lemon juice
• 1/2 tsp lemon zest 

FOR FROSTING:

• 6 TBSP butter, softened 
• 1-1/3 cups powdered sugar
• 1/2 cup raspberries, pureed 
• 1 tsp vanilla 

Instructions

1. Preheat oven to 350 degrees. Place 2 cupcake liners into cupcake pan or grease just two opening in pan.
2. In a mixing bowl, whisk together egg white, sugar, milk, lemon zest and lemon juice until combined. Add in flour, baking powder and salt. Whisk until fully combined and smooth.
3. Divide batter evenly into two openings of cupcake pan.
4. Bake 10-12 minutes or until toothpick inserted comes out clean. Let cupcakes cool completely before frosting.

FOR FROSTING:

1. With a food processor or blender, puree raspberries with vanilla. Set aside.
2. In a mixing bowl, beat butter and raspberry puree until fully combined. Add in 1 cup of powdered sugar. If needed, add additional powdered sugar until desired consistency is reached. Frost on cooled cupcakes.

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  Wilton Round Silicone 12 Count Baking and Craft Cups, Pastel

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1114Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 93mgSodium: 373mgCarbohydrates: 200gFiber: 2gSugar: 182gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate