Description
Brighten your day with these soft and tangy Raspberry Lemon Cupcakes! A moist lemon-flavored base is perfectly complemented by bursts of fresh raspberries and topped with luscious lemon buttercream. Perfect for celebrations or a casual sweet treat!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- Zest and juice of 1 lemon
- ½ cup sour cream or Greek yogurt
- 1 cup fresh raspberries
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- Zest and juice of 1 lemon
- 1–2 tbsp heavy cream or milk (as needed)
Instructions
Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
- Mix in lemon zest and juice. Gradually add the dry ingredients, alternating with sour cream, beginning and ending with the dry mix.
- Gently fold in raspberries. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
2. Prepare the Lemon Buttercream:
- Beat butter until creamy. Gradually add powdered sugar, one cup at a time, mixing until smooth.
- Mix in lemon zest and juice. Add heavy cream as needed to achieve a fluffy consistency.
3. Assemble the Cupcakes:
- Pipe or spread the lemon buttercream on the cooled cupcakes.
- Garnish with fresh raspberries or a sprinkle of lemon zest, if desired.
Notes
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting.
- Substitute for Fresh Raspberries: Frozen raspberries can be used; do not thaw them before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 280
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Protein: 3g
- Cholesterol: 60mg