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!
2sticks (8 ounces) unsalted butter, at room temperature
1teaspoonvanilla extract
1/2teaspoonlemon extract
2cupsgranulated sugar
2teaspoonslemon zest
4large eggs, at room temperature
1cupfull-fat sour cream
1/2cupwhole milk
3and 1/4 cups plus 3 tablespoons cake flour, divided
1and 1/2 teaspoons baking powder
1/2teaspoonbaking soda
3/4teaspoonsalt
1and 1/2 cups raspberries, fresh or frozen, if using frozen don't thaw first
For the Lemon Cream Cheese Frosting:
12ouncescream cheese, VERY soft
1/2cupunsalted butter, VERY soft
1/2teaspoonlemon extract
4and 1/2 cups confectioners' sugar, sifted, more if needed
2tablespoonsfresh lemon juice
1teaspoonfresh lemon zest
Instructions
For the Lemon Raspberry Cupcakes:
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.
For the Lemon Cream Cheese 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.
Storage:
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.
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