Dessertscakemehometonight4.0
Lemon Raspberry Cupcakes
These lemon raspberry cupcakes are bright, fresh, and full of vibrant flavor. Soft and tender lemon cupcakes are studded with juicy fresh raspberries and topped with smooth, creamy lemon buttercream frosting. Garnished with lemon slices and fresh raspberries, they’re a beautiful treat for any occasion.
👥 13 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 50 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
📝 Preparation Steps
1
Lemon Raspberry Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 12-13 cupcake liners.
3
In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
4
In a separate bowl, combine the granulated sugar and lemon zest. Using your fingers, gently rub the zest into the sugar to release the lemon oils to infuse the sugar with lemon flavor.
lemon zest2 tsp
5
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the lemon-infused granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg and sour cream and mix well until smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1sour cream (room temperature)2 tbsp
6
Add in half of the flour mixture and mix until mostly combined. Then, pour in the whole milk and lemon juice and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined. Fold in the finely chopped raspberries until they are well dispersed throughout the batter.
whole milk (room temperature)5 tbsplemon juice (freshly squeezed)2 tbsp½ cup fresh raspberries (finely chopped)raspberries13
7
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for ⏱️ 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
8
Lemon Buttercream Frosting
9
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
10
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
11
Add in the lemon juice, heavy cream, lemon zest, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
lemon juice (freshly squeezed)2 tbspheavy cream (room temperature)1 tbsplemon zest2 tsp
12
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
13
Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for ⏱️ 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
14
Assembling the Cupcakes
15
Fill a piping bag fitted with a Wilton 1M piping tip with lemon buttercream frosting. Pipe a generous swirl of the lemon buttercream onto the cooled lemon raspberry cupcakes. Decorate the cupcakes with lemon slices and fresh raspberries.
lemon slices13½ cup fresh raspberries (finely chopped)raspberries13
Nutrition Facts
calories
424 kcal
fat Content
24 g
serving Size
1 cupcake
fiber Content
4 g
sugar Content
38 g
sodium Content
183 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
63 mg
carbohydrate Content
55 g
saturated Fat Content
13 g
unsaturated Fat Content
9 g
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