Description
These Lemon Raspberry Cupcakes are a delightful spring treat, bursting with fresh citrus flavor and juicy raspberries. The light and fluffy cupcakes are topped with a zesty lemon buttercream frosting, making them a perfect dessert for any occasion.
Ingredients
Scale
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon 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
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
- 1 cup fresh raspberries (lightly tossed in flour)
Lemon Buttercream:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Prepare Cupcake Batter: Preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, add eggs, lemon zest, juice, and vanilla. Alternate adding dry ingredients with sour cream and milk. Fold in raspberries. Bake.
- Make Lemon Buttercream: Beat butter, add sugar gradually. Mix in lemon juice, zest, and salt. Adjust consistency with cream. Frost cupcakes.
Notes
- Tossing raspberries in flour prevents sinking.
- For tangier flavor, add raspberry jam to center or batter.
- Store cupcakes in fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
