Lemon Cupcakes with Raspberry Buttercream


1 cup milk (or non-dairy substitute)
1 tsp apple cider vinegar
1 1/4 cups flour
2 Tbsp corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
3/4 cup sugar
2 tsp vanilla extract
1 lemon, zested and juiced


Preheat the oven to 350 degrees F and fill your muffin pan with cupcake liners.

Whisk together the milk and vinegar in a small bowl, and set aside for about 10 minutes to let the milk curdle.

In a large bowl, beat together the milk/vinegar mixture, oil, sugar, vanilla, lemon juice, and lemon zest.

In a second bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until well combined.

Fill the cupcake cups, and bake for about 20 minutes (or about 10 minutes for mini cupcakes) or until a toothpick comes out clean when inserted.

Raspberry Buttercream

1/2 cup butter
2 cups icing sugar
1/2 tsp vanilla
1/2 cup fresh or frozen raspberries
heavy cream


Cream together the butter and the vanilla.

Add the icing sugar a cup at a time, and mix until smooth.

Mash together the raspberries, and drain out the excess fluid. Add the raspberry mash to the icing and whip until fluffy.

If the icing is still too stiff for piping, add heavy cream 1/2 Tbsp at a time until the desired consistency is reached.

Pipe onto cooled cupcakes and garnish as desired. 

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