Description
Indulge in the delightful combination of tart raspberries and zesty lemon with these heavenly cupcakes. Topped with a creamy lemon cream cheese frosting, they are perfect for any sweet occasion.
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries (plus extra for topping)
Lemon Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Cream the butter and sugar, then add eggs, vanilla, sour cream, lemon juice, and zest. Gradually mix in dry ingredients and fold in raspberries.
- Bake: Divide batter into liners and bake for 18–20 minutes. Let cool.
- Make the frosting: Beat cream cheese and butter, then add powdered sugar, lemon juice, zest, and vanilla. Frost cooled cupcakes.
Notes
- If using frozen raspberries, do not thaw before adding to the batter.
- For a stronger lemon flavor, consider adding a drop of lemon extract to the frosting.
- Cupcakes can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
