Description
These Lemon Raspberry Cupcakes are a bright and delightful treat combining the tartness of fresh raspberries and zesty lemon with a creamy lemon buttercream frosting. Perfect for spring desserts, they offer a moist, fluffy texture enhanced by the freshness of fruit and a tangy frosting.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
- 1 cup fresh raspberries (lightly tossed in flour)
Lemon Buttercream
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine and aerate the dry mix.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to maintain emulsification. Then mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse citrus flavor and aroma.
- Incorporate Dairy: Add the sour cream and whole milk to the wet mixture, mixing gently until smooth and well combined, adding moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen cupcakes.
- Fold in Raspberries: Gently fold the flour-tossed raspberries into the batter to distribute the fruit evenly without crushing them.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full to allow room for rising. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool completely in the pan, then transfer to a wire rack before frosting to prevent the buttercream from melting.
- Make Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition to maintain a smooth texture.
- Add Flavor and Adjust Consistency: Mix in the lemon juice, lemon zest, and a pinch of salt. Adjust the buttercream’s consistency with 1 to 2 tablespoons of heavy cream or milk until the frosting is smooth and spreadable.
- Frost and Garnish: Spread the lemon buttercream over cooled cupcakes and garnish with fresh raspberries or a twist of lemon zest for a decorative finish.
Notes
- Tossing raspberries in flour helps prevent them from sinking to the bottom during baking.
- For an extra tangy surprise, add a spoonful of raspberry jam to the center of each cupcake before baking or swirl it gently into the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
