Description
Light and fluffy raspberry lemon cupcakes that combine zesty lemon flavor with sweet raspberries, topped with a heavenly lemon buttercream for a bright and refreshing treat.
Ingredients
Scale
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- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3/4 cup fresh raspberries (lightly tossed in flour to prevent sinking)
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream (optional, for texture)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Gently fold in the floured raspberries.
- Fill cupcake liners about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat butter until smooth. Gradually add powdered sugar, then lemon juice and zest. Add cream if needed for consistency.
- Pipe or spread frosting onto cooled cupcakes. Garnish with extra raspberries or lemon zest if desired.
Notes
- Be sure raspberries are dry before folding into batter to avoid excess moisture.
- Store cupcakes in the refrigerator, but serve at room temperature for best flavor.
- Use a piping bag for a pretty swirl of lemon buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 30g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: lemon cupcakes, raspberry lemon dessert, lemon buttercream, summer cupcakes, fruit cupcakes