Surprise friends & neighbors with a spring treat! Lemon raspberry cupcakes will make kids of ALL ages smile.
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Yield:12 cupcakes 1x
For the lemon cupcakes:
1 ½ cups cake flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
½ cup milk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1 cup granulated sugar
Zest of one lemon (about 3 teaspoons)
1 ½ tablespoons fresh lemon juice
For the raspberry buttercream frosting:
1 ¼ cups frozen raspberries
2 tablespoons lemon juice
2 sticks unsalted butter, room temperature
½ teaspoon salt
3 ½ cups powdered sugar
1 tablespoon heavy cream
¼ cup fresh raspberries, for decorating
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
In a medium bowl combine flour, baking powder, and salt.
In a separate bowl combine sour cream, milk, and eggs.
In a large bowl or standing mixer, beat the melted butter, sugar and lemon zest until well combined; about 2 minutes. Add the lemon juice and beat for another minute. Slowly add the flour mixture, beating until just combined. Add in sour cream mixture and beat on low until just combined.
Pour cupcake batter evenly into the prepared muffin tin. Bake for 17-10 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.
Raspberry Buttercream Frosting:
In a small saucepan, simmer the raspberries and lemon juice. Stir together over medium heat until the mixture is smooth, resembling jam. Remove from heat and allow raspberry puree to cool completely.
In a large bowl or standing mixer, cream the softened butter until light and fluffy. Add the raspberry puree and beat until completely combined; about 1 minute. Add powdered sugar, one cup at a time, on low speed. Add the cream and salt, beating on high-speed until the frosting is fluffy.