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Lemon Cupcakes With Whipped Cream And Raspberries

Who doesn’t love cupcakes? I have been making cupcakes for years now. They are yummy and pretty!!

Out of all the cupcakes I’ve ever made, these lemon cupcakes are definitely my favourite. These cupcakes are a blast of flavours – Tangy Lemon, Sweet Cream and Tart Raspberries. These cupcakes are super easy to make, all thanks to the KitchenAid Stand Mixer.

PRODUCT HIGHLIGHTED – KitchenAid Stand Mixer


– Unsalted Butter (room temperature): 1 cup
– All Purpose Flour: 2 1/2 cups
– Baking Powder: 1/2 teaspoon
– Salt:  1 teaspoon
– Lemon Zest: 1 1/2 teaspoon
–  Sugar: 1 cup
– Eggs: 2
–  Egg Yolks: 3
– Fresh Lemon Juice: 2 tablespoon
– Butter Milk: 3/4 cup
– Whipped Cream: 1 cup
– Fresh Raspberries:  2 cups


– Pre-heat the oven to 170C.

– In a bowl, whisk together flour, baking powder, salt and lemon zest. Keep the mixture


– With the speed at high, cream together butter and sugar in your KitchenAid stand mixer

until the mixture becomes pale and light.


– Reducing the speed to medium, add eggs and egg yolks one at a time. Beat properly after

each addition.

– Beat in the lemon juice

– Reduce the speed to low and alternately add the flour mixture and buttermilk into the wet

ingredients. It is very important to not over-mix and mix only until well incorporated


– Divide the batter equally and pour into the prepared cupcake tins. Bake for about 30-35

minutes or until a toothpick inserted into the centre comes out clean.

– Cover with whipped cream and decorate with fresh raspberries

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