Description
Delightful cupcakes combining sweet raspberries and zesty lemons for a perfect summer treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh raspberries (gently tossed in 1 tsp flour)
- Frosting: ½ cup unsalted butter, 2 ½ cups powdered sugar, 3–4 tablespoons fresh raspberry puree, 1 teaspoon lemon juice, and a pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Incorporate the eggs one by one, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract.
- Add the sour cream and milk, mixing gently to combine.
- Gently fold in the dry mixture until just combined, being careful not to overmix.
- Fold in the floured raspberries, taking care not to crush them.
- Fill each cupcake liner about ¾ full with the batter.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes in the pan for a few minutes before transferring to a wire rack to cool completely.
- Make the frosting by beating the softened butter until smooth, then gradually add powdered sugar, raspberry puree, lemon juice, and salt until fluffy.
- Decorate the cooled cupcakes with frosting and top with fresh raspberries and a sprinkle of lemon zest.
Notes
Allow butter and eggs to reach room temperature for best results. You can make the cupcakes a day in advance; frost them just before serving for freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg