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Two Lemon Cupcakes with Raspberry Buttercream Frosting

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Two Lemon Cupcakes with Raspberry Buttercream Frosting- Big Green House #cupcake #lemon #baking #raspberry #buttercreamfrosting

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.

Two Lemon Cupcakes with Raspberry Buttercream Frosting- Big Green House #cupcake #lemon #baking #raspberry #buttercreamfrosting

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.

Two Lemon Cupcakes with Raspberry Buttercream Frosting- Big Green House #cupcake #lemon #baking #raspberry #buttercreamfrosting

More Small Size Lemon Desserts:

linking up and weekend potluck

Yield: 2 cupcakes

Two Lemon Cupcakes with Raspberry Buttercream Frosting

Two Lemon Cupcakes with Raspberry Buttercream Frosting- Big Green House #cupcake #lemon #baking #raspberry #buttercreamfrosting

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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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

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5 Comments

  1. I love that this recipe is scaled down for just two. Sometimes when you want something sweet but you don’t want the whole mess or a large batch in the house, this is perfect to have on hand. Thank you!

  2. Esme Slabbert says:

    Looking so good, and love the topping. Yummyness – Pinning it
    I visited you via DINER STYLE STRAWBERRY PIE – WEEKEND POTLUCK #592
    I have linked up this week with = Vegetarian Korean Kimchi and Pecan Sugar-Free Granola
    I love what you have here and would love it if you will join us at SSPS and share your awesome post/s with us
    You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar. We hope to meet you there virtually.

  3. Oh these look so beautiful and have all of my favorite flavors. Printing this recipe!

  4. These cupcakes look perfect. I especially love the raspberry frosting! Thanks for sharing on Fiesta Friday.

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