Lemon Raspberry Cupcakes
User Reviews
4.9
39 reviews
Excellent
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Prep Time
20 mins
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Cook Time
22 mins
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Additional Time
30 mins
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Total Time
1 hr 12 mins
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Servings
24 cupcakes
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Course
Dessert
Lemon Raspberry Cupcakes
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These Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet! Topped with lemon cream cheese frosting, lemon slices, lemon zest, and fresh raspberries, they're the perfect Summer dessert. A must try for lemon lovers!
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Ingredients
For the Lemon Raspberry Cupcakes:
- 2 unsalted butter 8 ounces (sticks), at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 cups granulated sugar
- 2 teaspoons lemon zest
- 4 egg large, at room temperature
- 1 cup sour cream full-fat
- 1/2 cup milk whole
- 3 cake flour 1/4 cups plus 3 tablespoons; divided
- 1 baking powder 1/2 teaspoons
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 raspberry 1/2 cups; fresh or frozen (do not thaw if frozen
For the Lemon Cream Cheese Frosting:
- 12 ounces cream cheese very soft
- 1/2 cup butter unsalted, very soft
- 1/2 teaspoon lemon extract
- 4 confectioners' sugar sifted, quantity 1/2 cup or more if needed
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest fresh
Instructions
For the Lemon Raspberry Cupcakes:
- Preheat oven to 350 degrees (F).
- Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake one pan at a time, for about 22 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.
For the Lemon Cream Cheese Frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.
Storage:
- Cupcakes are best the day they are made, but will keep, covered and stored in the fridge, for 3 days. Bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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