Lemon Raspberry Cupcakes
Soft Lemon Raspberry Cupcakes made with fresh zest and juicy berries.
Ingredients
For the Lemon Raspberry Cupcakes
- 2 sticks 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 cups granulated sugar
- 2 teaspoons lemon zest
- 4 large eggs room temperature
- 1 cup full-fat sour cream
- ½ cup whole milk
- 3 ¼ cups + 3 tablespoons cake flour divided
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups raspberries fresh or frozen, do not thaw if frozen
For the Lemon Cream Cheese Frosting
- 12 ounces cream cheese very soft
- ½ cup unsalted butter very soft
- ½ teaspoon lemon extract
- 4 ½ cups confectioners’ sugar sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
Make the Lemon Raspberry Cupcakes
- Preheat oven to 350°F (175°C). Line two cupcake tins with paper liners.
- In a stand mixer, beat butter, vanilla extract, lemon extract, sugar, and lemon zest until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, then milk, on low speed.
- Add 3 ¼ cups cake flour, baking powder, baking soda, and salt. Gently fold until just combined. Do not overmix.
- Toss raspberries with remaining 3 tablespoons flour. Fold gently into batter.
- Fill liners ¾ full.
- Bake one pan at a time for about 22 minutes, until a tester comes out clean or with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to wire rack. Cool completely before frosting.
Make the Lemon Cream Cheese Frosting
- Beat cream cheese, butter, and lemon extract until smooth (about 2 minutes).
- Gradually add confectioners’ sugar on low speed.
- Add lemon juice and zest. Beat on medium-high for 1–2 minutes until fluffy.
- Pipe or spread frosting over completely cooled Lemon Raspberry Cupcakes. Garnish with fresh raspberries or lemon slices if desired.
Notes
- These cupcakes are ideal for spring celebrations or baby showers.