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SideChef
Recipes
Lemon Cupcakes with Raspberry Buttercream
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14 INGREDIENTS • 7 STEPS • 1HR 10MINS

Lemon Cupcakes with Raspberry Buttercream

Light, lemony cupcakes are filled with succulent lemon curd and topped with a dreamy raspberry buttercream frosting. These cupcakes are easy to make and will WOW guests, friends, family or whoever you need to impress!
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Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
http://www.pipandebby.com/
Light, lemony cupcakes are filled with succulent lemon curd and topped with a dreamy raspberry buttercream frosting. These cupcakes are easy to make and will WOW guests, friends, family or whoever you need to impress!
1HR 10MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
12
US / Metric
Salted Butter
1 3/4 cups
Salted Butter, softened
Baking Powder
3 Tbsp
Baking Powder
Salt
1 tsp
Milk
2/3 cup
Milk, room temperature
Lemon
1
Lemon, juiced, zested
Lemon Curd
1 cup
Lemon Curd
Powdered Confectioners Sugar
5 cups
Powdered Confectioners Sugar
Frozen Raspberries
1/2 cup
Frozen Raspberries, crushed
Milk
1/4 cup
Nutrition Per Serving
VIEW ALL
Calories
659
Fat
30.9 g
Protein
4.7 g
Carbs
92.2 g
Add to plan
logo
Lemon Cupcakes with Raspberry Buttercream
Save
author_avatar
Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
http://www.pipandebby.com/
Cooking Instructions
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Tags
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American
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Spring
Summer
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