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#How to make baking powder with lemon plus#

It’s not too overpowering, but you can definitely taste the lemon in these cupcakes. Lemon juice and zest: The lemon juice and lemon zest in this recipe add a beautiful light lemon flavor.Vanilla extract: Use pure vanilla extract for the best flavor.Eggs: Should be room temperature before mixing into the batter.Granulated sugar: Sweetens the cupcakes.If using salted butter, reduce the salt by 1/4 teaspoon per stick of butter in the recipe. Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.Salt: Balances out the flavors in the cupcake batter.

Baking powder: Gives the cupcakes a little lift in the oven.

In other words, stir the flour around, spoon it into the measuring cup, then level the top off with the back of a knife.

All-purpose flour: Measure your flour correctly with the spoon and level method.

Here’s what you’ll need to make the cupcakes and raspberry frosting:

#How to make baking powder with lemon plus#

These lemon raspberry cupcakes use primarily pantry staples, plus a few special ingredients. I love lemon desserts and I know a lot of you do too, but they’re even better when paired with berries! So, I decided to make these lemon cupcakes and top them with a delicious and easy raspberry buttercream frosting. The idea for these lemon cupcakes came from my Lemon Raspberry Cheesecake Squares, which happen to be one of the most popular recipes (and one of my favorite recipes) on the blog.

I guess other things - like these brownie bites and no-bake cheesecakes - have been on my mind lately.īut today I’m changing that with these cupcakes. Sadly, it’s been over 5 months since the last time I posted a cupcake recipe. I think cupcakes have to be one of my favorite things to create and photograph for this blog. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!

Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.