Yield 24 cupcakes
These Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet! Topped with lemon cream cheese frosting, lemon slices, lemon zest, and fresh raspberries, they're the perfect Summer dessert. A must try for lemon lovers!
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
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
Preheat oven to 350 degrees (F).
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 using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake one pan at a time, for about 22 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.
Cupcakes are best the day they are made, but will keep, covered and stored in the fridge, for 3 days. Bring to room temperature before serving.
Recipe by Baker by Nature at https://bakerbynature.com/lemon-raspberry-cupcakes/