Lemon-Raspberry Cupcakes

Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting but you can freeze it easily.

• Preparation Time: 60 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 25 mins
• Calories: 535 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 tablespoon lemon zest
• 1 pinch salt
• 1 cup unsalted butter, softened
• 2 tablespoons lemon juice
• 1 tablespoon lemon juice
• 2 tablespoons heavy cream
• 2 eggs, room temperature
• 1 cup fresh raspberries
• 4 cups powdered sugar
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.25 teaspoon lemon zest
• 1.5 teaspoons all-purpose flour
• 0.33333334326744 cup sour cream, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.

Step 3

Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.

Step 4

Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Step 6

Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.

Step 7

Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.

Step 8

Frost cooled cupcakes and top with additional raspberries, if desired.