Description
These lemon raspberry cupcakes are light, moist, and full of citrus brightness, topped with tangy raspberry buttercream. Garnished with fresh raspberries and floral charm, they’re perfect for spring and summer celebrations.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup raspberry puree (strained for seeds)
- 1/2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Fresh raspberries (for garnish)
- Edible flowers or lemon zest curls (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mix in lemon juice, lemon zest, sour cream, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Divide the batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- To make the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and salt until light and fluffy.
- Pipe or spread the frosting on cooled cupcakes. Garnish with fresh raspberries and edible flowers or lemon zest curls, if desired.
Notes
- Ensure cupcakes are completely cool before frosting.
- Strain raspberry puree to avoid seeds in the frosting.
- For brighter color, add a small drop of pink food coloring to the buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270 kcal
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
