Lemon-Raspberry Cupcakes
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Description
Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 eggs, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ⅓ cup sour cream, at room temperature
- 2 tablespoons lemon juice
- 1 cup fresh raspberries
- 1 ½ teaspoons all-purpose flour
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 1 pinch salt
- 2 tablespoons heavy cream
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- 2. Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 8. Frost cooled cupcakes and top with additional raspberries, if desired.
Nutrition Facts
serving: 12 cupcakes
calories: 534.6 kcal
carbohydrates: 73.6 g
protein: 3.4 g
saturated fat: 16.3 g
cholesterol: 98.2 mg
sodium: 174.4 mg
fiber: 1.9 g
sugar: 58.8 g