Lemon Raspberry Cupcakes

The best Lemon Raspberry Cupcakes made from fresh raspberries. A delightful summer cupcake recipe that everyone will love.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings cupcakes

Calories 442kcal

Author Dina

Equipment

Ingredients

For the cupcakes

1/2 cup unsalted butter softened
3/4 cup granulated 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 all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp corn starc
1/4 tsp salt

For the raspberry buttercream

12 oz raspberries
3/4 cup granulated sugar
3/4 cup unsalted butter softened
8 oz cream cheese softened
2 cups powdered sugar
2 tsp vanilla extract

Instructions

In the bowl of a stand mixer, combine butter and sugar using the paddle attachment.
Add the eggs, lemon zest, and lemon juice. Beat on medium speed until well incorporated.
Then add the sour cream, milk, and vanilla extract. Mix on medium speed.
In a bowl, combine flour, baking powder, baking soda, cornstarch, and salt
Combine the flour mixture into the rest of the batter. Careful not to over-mix.
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 toothpick comes out clean when inserted into the cupcake.
Meanwhile, begin making the raspberry buttercream by mashing 12 oz raspberries and 3/4 cup sugar in a small saucepan.
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).
Strain the raspberry mixture through a mesh strainer. Let the mixture cool completely or refrigerate to speed up the cooling. You DO NOT want it to be warm at all. Having it even the slightest bit warm can make your buttercream too runny.
In the bowl of a stand mixture, combine the softened butter and cream cheese using the whisk attachment.
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 syrup on your pancakes or waffles!
Lastly, add in the powdered sugar and beat until well incorporated.
Using a decorating tip of your choice (I used Wilton 1M piping tip), pipe out the raspberry buttercream onto each cooled cupcake. Note: if your buttercream ended up a little runny due to warm ingredients, place it in the refrigerator for about 1 hour. This should help thicken the consistency. You can also add a little extra powdered sugar to thicken it up as well.

Notes

Don't overmix the batter- If you overmix the cupcake batter, you will decrease the air bubbles, which is what makes cupcakes nice and fluffy.

Let the raspberry mixture cool- Let the mixture cool completely or refrigerate to speed up the cooling. You DO NOT want it to be warm at all or it can make your buttercream too runny.

Thicken your buttercream- If it's on the thin side, then add powdered sugar a little at a time and watch for consistency to determine if the buttercream needs more thickening. Keeping it cold also helps.

Save the leftover raspberry mixture- Don't throw away the leftover raspberry mixture. Store it in a lidded container in the fridge and use it as syrup on your pancakes or waffles!

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