Lemon Raspberry Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
2 tbsp fresh lemon zest
02 -
1/4 tsp fine salt
03 -
1/2 tsp baking soda
04 -
1/2 cup softened unsalted butter
05 -
1 1/2 tsp baking powder
06 -
1 cup sugar
07 -
1 cup fresh raspberries, gently crushed
08 -
1 1/2 cups plain flour
09 -
1/2 cup sour cream
10 -
1/4 cup milk, whole preferred
11 -
2 large eggs
12 -
1 tsp vanilla extract
→ Creamy Lemon Frosting
13 -
1/2 cup butter, softened
14 -
8 oz cream cheese, softened
15 -
4 cups powdered sugar
16 -
1 tbsp finely grated lemon zest
17 -
2 tbsp fresh lemon juice
→ Extra Toppers
18 -
A few fresh raspberries
19 -
More grated lemon zest
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Put cupcake liners in your muffin cups.
02 -
Grab a big bowl and whisk together the flour, sugar, baking soda, baking powder, and salt.
03 -
Toss in the butter, vanilla, sour cream, eggs, and milk. Mix it up until you’ve got a smooth, combined batter.
04 -
Gently fold in the lemon zest and mashed raspberries so they’re spread evenly.
05 -
Spoon the batter into the liners, filling each about 2/3 of the way up.
06 -
Pop them in the oven for 18–20 minutes. A toothpick in the middle should come out clean to know they’re done.
07 -
Let the cupcakes rest in the pan for 5 minutes before moving them to a wire rack.
08 -
Beat the cream cheese and butter until smooth in a bowl. Slowly add powdered sugar while mixing. Finally, stir in the lemon juice and zest until creamy.
09 -
Make sure the cupcakes are fully cool, then spread on the frosting. Top with some fresh raspberries and a pinch of lemon zest if you’d like.
# Notes:
01 -
These treats are packed with tangy lemon and sweet raspberry goodness.
02 -
Best results come when all chilled ingredients are at room temperature before starting.
03 -
Refrigerate any frosted cupcakes, but leave them out for a bit before eating for the best taste.