Lemon Cupcakes with Raspberry Buttercream
User Reviews
3.8
18 reviews
Good
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Prep Time
25 mins
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Cook Time
18 mins
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Total Time
43 mins
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Servings
1 dozen cupcakes
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Course
Dessert
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Cuisine
International
Lemon Cupcakes with Raspberry Buttercream
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Light and fluffy lemon cupcakes are topped with an incredible homemade raspberry buttercream! Everyone will love these impressive cupcakes.
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Ingredients
For the lemon cupcakes:
- 1 1/2 cups cake flour 2 tablespoons
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream full fat
- 1/2 cup milk whole
- 2 egg large, at room temperature
- 1 unsalted butter 4 ounces, melted
- 1 cup granulated sugar
- lemon zest from one lemon, about 3 teaspoons
- 1 1/2 tablespoons lemon juice fresh
For the raspberry buttercream:
- 1 1/4 cups raspberries frozen (fresh also works
- 2 tablespoons lemon juice
- 2 unsalted butter sticks (8 ounces), very soft
- 1/2 teaspoon salt
- 3 1/2 cups confectioners sugar sifted, more if needed
- 1 tablespoon heavy cream more if needed
- 1/4 cup raspberries fresh, for decorating, optional
Instructions
For the lemon cupcakes:
- Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; lightly spray the paper liners with non-stick baking spray; set aside.
- In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.
- In a large measuring cup or bowl combine sour cream, milk, and egg; mix well to combine; set aside.
- In a small bowl combine the sugar and lemon zest; rub the lemon zest into the sugar until fragrant and well combined.
- In a large bowl or stand mixer fitted with the paddle attachment beat the melted butter and lemon sugar on medium-speed until well combined; about 2 minutes. Add in the lemon juice and beat for another minute on medium-speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
- Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (or with just a few solid crumbs). Allow cupcakes to cool in the pan for a few minutes, then transfer them to a cooling wrack to cool completely. Once cool, frost with the raspberry buttercream and extra berries.
For the raspberry buttercream:
- Combine the raspberries and lemon juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the raspberries have become soft enough to mash effortlessly. It will look like raspberry jam. Once the mixture can coat a spoon (you should have about 1/4 cup of raspberry puree) remove from heat. Allow mixture to cool completely before using. <--- That part is SUPER important!
When ready to make buttercream:
- Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in the raspberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point). Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired.
Notes
- Store cupcakes in an airtight container, in the fridge, for up to 3 days. Bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
3.8
18 reviews
Good
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