Lemon Raspberry Cupcakes
Lemon-infused cupcakes filled with fresh or frozen raspberries topped with sweet lemon cream cheese frosting!
Servings: 24
Ingredients
CUPCAKES:
- 1 c. unsalted butter room temperature
- 2 c. granulated sugar
- 1 tsp. vanilla extract
- 2 tsp. lemon zest
- 1/2 tsp. lemon extract
- 4 lg. eggs room temperature
- 1 c. full-fat sour cream
- 1/2 c. whole milk
- 3 1/4 c. plus 3 T. cake flour divided
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 c. raspberries fresh or frozen, if using frozen don’t thaw first
LEMON CREAM CHEESE FROSTING:
- 12 oz. cream cheese room temperature
- 1/2 c. unsalted butter room temperature
- 1/2 tsp. lemon extract
- 4 1/2 c. confectioners’ sugar sifted, more if needed
- 2 T. fresh lemon juice
- 1 tsp. fresh lemon zest
Instructions
- CUPCAKES: Preheat the oven to 350 degrees. Line two (12 cup) 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, sugar, vanilla extract, lemon extract, and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the sour cream and milk, beat until combined.
- In a medium bowl, whisk together 3 1/4 cups of the cake flour, baking powder, baking soda, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be sure not to over mix 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 or scoop the batter (using an ice cream scoop) into the prepared cupcake tins (filling each mold 3/4 of the way full). Bake one pan at a time, for about 20-22 minutes, or until a toothpick inserted into 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.
- 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 softened 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 and enjoy!
Notes
You can purchase these cute cupcake wrappers at GreengateImages on Etsy: https://www.etsy.com/listing/683519068/yellow-polka-dot-cupcake-wrappers
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