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Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

Delicious Lemon Raspberry Cupcakes made with fresh flavors and topped with creamy raspberry buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 250 kcal

Equipment

  • muffin pans
  • mixing bowls
  • Stand Mixer
  • rubber spatula

Ingredients
  

For the lemon cupcakes

  • 1.5 cups all-purpose flour (spooned & leveled)
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest (about 2 medium lemons)
  • 0.5 cup whole milk
  • 0.25 cup sour cream

For the raspberry buttercream

  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 0.33 cup raspberry preserves (or jam)
  • tiny pinch salt

Instructions
 

To make the lemon cupcakes

  • Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
  • In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy.
  • Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient.
  • Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.
  • Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full.
  • Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
  • Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.

To make the raspberry buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth.
  • Mix in the powdered sugar, heavy cream, and vanilla extract until well combined.
  • Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
  • Frost the cooled cupcakes as desired.

Notes

Cupcakes may be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
Keyword baking, cupcakes, desserts, lemon, Lemon Raspberry Cupcakes, raspberry
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