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Lemon Cupcakes with Fresh Raspberry Buttercream
WHAT JESSICA BAKED NEXT14Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
12 SERVINGS
- 150 grams unsalted butter (softened)
- 150 grams caster sugar (superfine sugar)
- 3 free-range eggs (at room temperature)
- 1 lemon zest (only)
- 150 grams self raising flour
- 150 grams plain flour
- 2 tsp. baking powder
- 3 Tbsp. water (or milk – water makes a lighter cake)
- buttercream (Fresh Raspberry)
- 1 frozen raspberries (or, heaping cup, approx. 160g fresh)
- 150 grams unsalted butter (softened)
- 300 grams icing sugar (confectioners’ sugar, sifted)
- 1 tsp. vanilla extract (optional)
- 3 Tbsp. milk (or cream)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium115mg5% |
| Potassium60mg2% |
| Protein5g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber<1g3% |
| Sugars37g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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