Lemon Raspberry Cupcakes with Raspberry Frosting Recipe
These Lemon Cupcakes are a delightful treat featuring a moist, tangy lemon-flavored batter studded with fresh raspberries and topped with a vibrant raspberry frosting. Perfectly balanced with a hint of vanilla and a creamy texture from sour cream, these cupcakes are ideal for spring gatherings or anytime you need a fresh, fruity dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh raspberries (gently tossed in 1 tsp flour to prevent sinking)
For the Raspberry Frosting:
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 3–4 tablespoons fresh raspberry puree (strained for seeds)
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners to ensure the cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. This step is crucial for the cupcakes’ texture. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract for flavor.
- Combine Wet and Dry: Mix in the sour cream and milk until just blended. Gradually add the dry ingredients, mixing gently until just combined; avoid overmixing to keep the cupcakes tender. Fold in the raspberries that have been lightly tossed in flour to prevent sinking.
- Bake: Spoon the batter evenly into the cupcake liners, filling each about three-quarters full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Make the Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar while beating until the frosting is light and fluffy. Fold in the raspberry puree, lemon juice, and a pinch of salt. Continue beating until the frosting is vibrant pink and smooth.
- Frost and Garnish: Pipe or spread the raspberry frosting onto the cooled cupcakes. Optionally, garnish with fresh raspberries and a sprinkle of lemon zest for an elegant finish and extra burst of flavor.
Notes
- To prevent raspberries from sinking in the batter, toss them lightly in flour before folding them in.
- Make sure the butter is softened (but not melted) for both the batter and frosting to achieve the best texture.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Fresh raspberry puree can be made by blending fresh raspberries and straining out the seeds for a smooth frosting.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: lemon cupcakes, raspberry frosting, fresh raspberry cupcakes, lemon dessert, moist cupcakes, fruity frosting
