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Lemon Raspberry Cupcakes Recipe

Lemon Raspberry Cupcakes

iamwinfred
These lemon raspberry cupcakes start with a soft, buttery lemon cake studded with fresh raspberries, then get topped with a fluffy raspberry buttercream that turns the softest shade of pink all on its own. No food coloring needed. Just real fruit doing its thing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 320 kcal

Equipment

  • Stand mixer or hand mixer
  • Muffin pan 12-cup standard size
  • Cupcake liners paper liners
  • Mixing bowls
  • Microplane zester
  • Cookie scoop for evenly portioned batter
  • Piping bag and tip set for frosting
  • Offset spatula
  • Wire cooling rack

Ingredients
  

  • 1.75 cups cake flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon pure lemon extract
  • 2 lemons zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 0.5 cup sour cream room temperature
  • 0.25 cup whole milk room temperature
  • 1 cup fresh raspberries tossed in 1 tablespoon flour
  • 1 tablespoon all-purpose flour for tossing raspberries

For the Raspberry Buttercream

  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 3 tablespoons raspberry preserves
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons heavy cream as needed
  • 1 pinch salt

For Garnish

  • fresh raspberries
  • lemon zest for garnish

Instructions
 

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners and set out a second pan or extra liners for about 15 cupcakes. Bring butter, eggs, sour cream, and milk to room temperature.
  • In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
  • In a stand mixer or large bowl with a hand mixer, beat softened butter and granulated sugar on medium speed for 2-3 minutes until pale and fluffy.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon extract, lemon zest, and lemon juice until combined. Scrape down the bowl as needed.
  • Combine sour cream and milk in a small bowl. With mixer on low, add flour mixture in three additions, alternating with sour cream mixture, starting and ending with flour. Mix just until combined, being careful not to overmix.
  • Toss fresh raspberries with 1 tablespoon flour, then gently fold them into the batter with a spatula, taking care not to crush the berries.
  • Use a cookie scoop to divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In a large mixing bowl, beat softened butter until smooth and creamy. Add powdered sugar in two additions, beating well after each. Mix in raspberry preserves, lemon juice, and a pinch of salt. Add heavy cream one tablespoon at a time until frosting reaches a smooth, pipeable consistency.
  • Transfer frosting to a piping bag fitted with your favorite tip and pipe swirls onto fully cooled cupcakes. Top with a fresh raspberry and a light sprinkle of lemon zest.

Notes

  • Always measure your flour with the spoon and level method to avoid dense, dry cupcakes.
  • Toss the raspberries in flour before folding them in so they do not sink during baking.
  • Use fresh raspberries rather than frozen, since frozen berries release extra moisture into the batter.
  • Make sure your butter, eggs, sour cream, and milk are all at room temperature before mixing.
  • Let the cupcakes cool completely before frosting, or the buttercream will melt right off.
  • Rub the lemon zest into the sugar with your fingertips before creaming for an extra boost of citrus flavor.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 20 minutes before serving for best texture.
  • Unfrosted cupcakes can be frozen: wrap individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting.
  • For a jam-filled surprise, core the cooled cupcakes and fill with raspberry preserves before frosting.
  • Substitute raspberries with blackberries or blueberries for a different berry flavor, or add 2 tablespoons of poppy seeds to the batter for extra texture.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 120mgPotassium: 85mgFiber: 1gSugar: 32gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 4mg
Keyword lemon cake, lemon raspberry cupcakes, raspberry buttercream
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