Description
Light and zesty lemon cupcakes topped with a creamy, fruity raspberry buttercream frosting—perfect for spring gatherings or special occasions.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup whole milk
- 1/2 cup unsalted butter, softened (for frosting)
- 2 and 1/2 cups powdered sugar (for frosting)
- 1/4 cup raspberry puree (strained to remove seeds)
- 1/2 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream, lemon juice, and lemon zest until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and salt. Beat until fluffy.
- Pipe or spread the frosting onto cooled cupcakes and garnish with a fresh raspberry or lemon zest if desired.
Notes
- Make sure cupcakes are completely cool before frosting.
- Use fresh raspberries for the best flavor in the buttercream.
- Cupcakes can be stored in an airtight container for up to 3 days.