Ingredients and Weight:
- All-purpose flour: 1 1/2 cups / 192g
- Granulated sugar: 1 1/2 cups / 300g
- Baking powder: 2 teaspoons / 8g
- Baking soda: 1 teaspoon / 5g
- Salt: 1/4 teaspoon / 1g
- Unsalted butter, softened: 1 cup / 227g
- Large eggs: 2
- Buttermilk: 1 cup / 240ml
- Lemon zest: 1 lemon
- Raspberry lemonade concentrate: 1/2 cup / 120ml
Preparation Time: 20 minutes
Cooking Time: 15-18 minutes
Difficulty Level: 2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in buttermilk, lemon zest, and raspberry lemonade concentrate.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fill cupcake liners 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
Nutritional Information:
- Calories: 325 per cupcake
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g
Dish Characteristics:
- Moist and fluffy cupcakes with a bright and tangy raspberry lemonade flavor
- Topped with a creamy lemon buttercream frosting
User Comments:
- "These cupcakes are so delicious and refreshing! The raspberry lemonade flavor is perfect for summer."
- "The frosting is the best part! It's so smooth and creamy."
- "I love the presentation of these cupcakes. They are so pretty and elegant."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough cupcakes.
- Bake cupcakes until a toothpick inserted into the center comes out clean to prevent underbaking or overbaking.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
