#raspberrybuttercream

These delightful Lemon Cupcakes with Raspberry Buttercream are the perfect combination of tangy and sweet. The lemon-infused cupcakes are moist and zesty, while the raspberry buttercream adds a burst of fruity goodness. They're a lovely treat for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp lemon zest. 1/4 cup fresh lemon juice. 1/2 cup whole milk. 1/2 tsp vanilla extract. 1/2 cup fresh raspberries for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. In a different bowl, beat the sugar and softened butter together until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the lemon juice and zest and mix well. Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the vanilla extract and mix well. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Once the cupcakes are completely cool, use your favorite buttercream frosting recipe to make the raspberry buttercream. For color and flavor, add fresh raspberries. As needed, change the consistency. You can use a piping bag or a spatula to frost the cupcakes after they have cooled. Add a fresh raspberry to the top of each cupcake to give them an extra flavor boost. Enjoy your Raspberry Buttercream Lemon Cupcakes that you made yourself!

Prep Time: 20 minutes

Cook Time: 20 minutes

These raspberry macarons are delicate and delicious, with crisp shells and a luscious raspberry buttercream filling.

Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged, room temperature. 38g granulated sugar. Pink food coloring. 1/2 cup raspberry jam. 225g unsalted butter room temperature. 250g confectioners' sugar. 1 tsp vanilla extract.

Instructions: Prepare a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine almond flour and powdered sugar. Pulse until finely ground. Sift the almond mixture to remove any lumps. Set aside. In a clean, dry bowl, whip the egg whites until foamy. Gradually add granulated sugar while whipping, until stiff glossy peaks form. Add a few drops of pink food coloring to the meringue and gently fold to incorporate, creating a pale pink color. Carefully fold the sifted almond mixture into the meringue in two or three additions until the batter is smooth and flows like lava. Transfer the batter to a piping bag with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet gently on the counter to release air bubbles. Let the piped macarons sit at room temperature for about 30 minutes to develop a skin. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes until they have formed feet and are set. Let them cool completely. For the raspberry filling, beat the butter until creamy. Gradually add confectioners' sugar and beat until light and fluffy. Mix in vanilla extract and raspberry jam until well combined. Match macaron shells of similar size and sandwich them together with a dollop of raspberry filling. Store the assembled macarons in an airtight container in the refrigerator for 24 hours to allow flavors to meld. Bring the macarons to room temperature before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 18 minutes

These Fudgy Spring Brownie Bites are ideal for any occasion. The moist, chocolatey brownie bites are topped with a luscious raspberry buttercream for a fresh, fruity twist. They're perfect for parties, gatherings, or just satisfying your sweet tooth!

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup fresh raspberries. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and grease a mini-muffin tin. To melt the chocolate chips and butter together in a bowl that can go in the microwave, add them one at a time and stir them around every 30 seconds. Add the eggs, vanilla extract, and granulated sugar and mix well. Mix the batter until it is smooth and thick after adding the flour, cocoa powder, and salt. Fill up every mini-muffin tin cup about two-thirds of the way to the top with batter. Stick a toothpick into the middle of a brownie bite and pull it out with a few moist crumbs on it. Bake for 10 to 12 minutes. Let the brownie bites cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. Make the fresh raspberry buttercream while the brownie bites cool. Use a blender or food processor to blend the fresh raspberries into a smooth paste. Softened butter should be mixed in a medium-sized bowl until it turns creamy. Add the powdered sugar and vanilla extract slowly while mixing well after each addition. It will be smooth and light pink when the raspberry puree is mixed in. Put raspberry buttercream on top of each brownie bite after it has cooled all the way down. You can pipe or spread it on. If you want, you can add more fresh raspberries as a garnish. Feel free to share these tasty Fudgy Spring Brownie Bites with Fresh Raspberry Buttercream!

Prep Time: 20 minutes

Cook Time: 10-12