Lemon Raspberry Cupcakes. Very similar to this Lemon Raspberry Cake… but cuter!


My intention is to shoot 6 new recipes and with a bit of luck even get a little modifying finished. That manner i've plenty of new stuff to tempt you.

But permit’s speak about why you’re virtually right here: dessert! extra in particular, these luscious lemon raspberry cupcakes. They’re sweet, tangy, and bursting with juicy berries in every chew. i really like them! and that i understand you'll, too.


For the Lemon Raspberry Cupcakes:

  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 cups granulated sugar
  • 2 teaspoons lemon zest
  • 4 large eggs, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 and 1/4 cups plus 3 tablespoons cake flour, divided
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 and 1/2 cups raspberries, fresh or frozen, if using frozen don't thaw first

For the Lemon Cream Cheese Frosting:

  • 12 ounces cream cheese, VERY soft
  • 1/2 cup unsalted butter, VERY soft
  • 1/2 teaspoon lemon extract
  • 4 and 1/2 cups confectioners' sugar, sifted, more if needed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh lemon zest

For the Lemon Raspberry Cupcakes:

  1. Preheat oven to 350 ranges (F).
  2. Line 2 cupcake tins with paper liners; set aside. in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl the usage of a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed till mild and fluffy, about 2 minutes. add in the eggs, one at a time, beating properly after each addition. On low speed, beat within the sour cream, then the milk. flip mixer off. add in three and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients collectively. the usage of a rubber spatula, gently fold the dry ingredients into the batter, blending just till blended. be sure not to over blend right here or your cupcakes might be dense! Set aside. In a small bowl combine the final three tablespoons of flour with the raspberries; toss to coat. using a rubber spatula, lightly fold the raspberries and any excess flour into the batter, stirring simply till combined. Spoon batter into organized cupcake tins (filling every mould 3/4 of the manner). Bake one pan at a time, for approximately 22 mins, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with only a few wet crumbs connected. Cool inside the pan for 10 mins then switch cupcakes to a cooling rack. Cool absolutely earlier than frosting.

For the Lemon Cream Cheese Frosting:

  • In the bowl of a stand-mixer equipped with the paddle attachment, or in a big bowl the usage of an electric hand-held mixer, beat the cream cheese, butter, and lemon extract on medium-high pace until absolutely easy; about 2 minutes. lessen the velocity to low and progressively add the sifted confectioners' sugar. upload within the lemon juice and zest. once integrated, increase velocity to medium-excessive and beat for 1-2 minutes. once the cupcakes have absolutely cooled, unfold or pipe the frosting on pinnacle of the cupcakes. beautify with sparkling raspberries and a lemon slice, if favored.


  • Cupcakes are nice the day they're made, but will hold, blanketed and saved within the refrigerator, for 3 days. bring to room temperature earlier than serving.

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