Cupcakes are a sweet treat loved by many. Whether it’s your weakness or your child’s; some treats are truly hard to resist, especially these lemon cupcakes with real raspberry buttercream. The lemony cupcakes are sour cream based which give them an irresistibly fluffy texture. The cupcakes alone are scrumptious enough, but the raspberry butter cream makes this recipe top notch. Every bite is pure bliss! Go ahead and make these for your next party and you’ll see why!

Ingredients:

1/2 cup butter, softened
3/4 cup sugar
2 eggs
Zest of 1 lemon
1 tbsp lemon juice
1/2 cup sour cream
1/4 cup milk
1 tsp vanilla extract
1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp corn starch
1/4 tsp salt

Ingredients for the raspberry buttercream:

12 oz raspberries
3/4 cup sugar
3/4 cup butter, softened
1 pkg cream cheese, softened
2 cups powdered sugar
2 tsp vanilla extract

Instructions:

1 . In the bowl of at stand mixer, combine butter and sugar using the paddle attachment.

2 . Add the eggs, lemon zest, and lemon juice. Beat on medium speed until incorporated.

 

3 . Then add the sour cream, milk, and vanilla extract. Mix on medium speed.

4 . In a bowl, combine flour, baking powder, baking soda, corn starch, and salt.

5 . Combine the flour mixture into the rest of the batter. Careful not to over mix.

6 . Distribute the batter amongst 1 muffin tin (12 muffins) lined with cupcake liners. Bake at 350 degrees Fahrenheit for about 20 minutes or until a tooth pick comes out clean when inserted into the cupcake.

7 . Meanwhile begin making the raspberry buttercream by mashing 12 oz raspberries and 3/4 cup sugar in a small saucepan.

8 . Bring the raspberry and sugar mixture over medium high heat until it comes to a simmer. Keep it over heat until it begins to thicken (about 15 minutes).

9 . Strain the raspberry mixture through a mesh strainer. Let the mixture cool completely. You DO NOT want it to be warm at all. Having it even the slightest bit warm can make your buttercream too runny.

10 . In the bowl of a stand mixture, combine the softened butter and cream cheese using the whisk attachment.

11 . Add 1/2 cup of the cooled raspberry mixture and 1 tsp vanilla extract into the buttercream while mixing on medium high speed. Ps: Don’t throw away the leftover raspberry mixture. Use it as a syrup on your pancakes or waffles!

12 . Lastly, add in the powdered sugar and beat until well incorporated.

13 . Using a decorating tip of your choice, pipe out the raspberry buttercream onto each cooled cupcake. Note: if your buttercream ended up a little runny due to warm ingredients, place it the refrigerator for about 1 hour. This should help thicken the consistency.

Lemon Cupcakes with Raspberry Buttercream
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 cupcakes
Ingredients
  • Ingredients for the cupcakes:
  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • ½ cup sour cream
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1¼ cup flour
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp corn starch
  • ¼ tsp salt
  • Ingredients for the raspberry buttercream:
  • 12 oz raspberries
  • ¾ cup sugar
  • ¾ cup butter, softened
  • 1 pkg cream cheese, softened
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
Instructions
  1. In the bowl of at stand mixer, combine butter and sugar using the paddle attachment.
  2. Add the eggs, lemon zest, and lemon juice. Beat on medium speed until incorporated.
  3. Then add the sour cream, milk, and vanilla extract. Mix on medium speed.
  4. In a bowl, combine flour, baking powder, baking soda, corn starch, and salt.
  5. Combine the flour mixture into the rest of the batter. Careful not to over mix.
  6. Distribute the batter amongst 1 muffin tin (12 muffins) lined with cupcake liners. Bake at 350 degrees Fahrenheit for about 20 minutes or until a tooth pick comes out clean when inserted into the cupcake.
  7. Meanwhile begin making the raspberry buttercream by mashing 12 oz raspberries and ¾ cup sugar in a small saucepan.
  8. Bring the raspberry and sugar mixture over medium high heat until it comes to a simmer. Keep it over heat until it begins to thicken (about 15 minutes).
  9. Strain the raspberry mixture through a mesh strainer. Let the mixture cool completely. You DO NOT want it to be warm at all. Having it even the slightest bit warm can make your buttercream too runny.
  10. In the bowl of a stand mixture, combine the softened butter and cream cheese using the whisk attachment.
  11. Add ½ cup of the cooled raspberry mixture and 1 tsp vanilla extract into the buttercream while mixing on medium high speed. Ps: Don't throw away the leftover raspberry mixture. Use it as a syrup on your pancakes or waffles!
  12. Lastly, add in the powdered sugar and beat until well incorporated.
  13. Using a decorating tip of your choice, pipe out the raspberry buttercream onto each cooled cupcake. Note: if your buttercream ended up a little runny due to warm ingredients, place it the refrigerator for about 1 hour. This should help thicken the consistency.