Lemon Raspberry Cupcakes
These lemon raspberry cupcakes are a delightful blend of bright citrus and succulent raspberries, perfect for any spring gathering or celebration.
Ingredients
For the Cupcakes
- 6 tablespoons unsalted butter Creamy, serves as the base
- 3/4 cup sugar Adds sweetness
- 6 tablespoons sour cream Provides moisture
- 1/2 teaspoon vanilla extract Enhances flavor
- 1 tablespoon lemon zest Adds citrusy goodness
- 3 large egg whites Contributes lightness
- 1.25 cups all-purpose flour Base ingredient
- 2 teaspoons baking powder Leavening agent
- 1/4 teaspoon salt Balances flavors
- 4 tablespoons milk Provides moisture
- 2 tablespoons water Adds moisture
- 2 tablespoons fresh lemon juice Gives a vibrant punch
- 4 ounces raspberries Adds color and flavor
For the Frosting
- 1/2 cup salted butter For the frosting base
- 1/2 cup shortening Blended for creaminess
- 4 cups powdered sugar Sweetens and gives frosting consistency
- fresh raspberries for garnish To decorate
- lemon slices for garnish For garnish on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
- Beat in the sour cream, vanilla extract, and lemon zest until combined.
- Slowly mix in the egg whites, making sure each is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture into the wet mixture, alternating with the milk, water, and lemon juice.
- Gently fold in the fresh raspberries.
Baking
- Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat together the salted butter and shortening until creamy.
- Gradually sift in the powdered sugar, beating on low until incorporated, then increase speed and mix until fluffy.
- Once the cupcakes are completely cool, frost them generously with the creamy buttercream.
- Top each cupcake with fresh raspberries and a slice of lemon.
Notes
For enhanced lemon flavor, consider adding a teaspoon of lemon extract. If you prefer a more intense raspberry flavor, purée some of the berries and swirl them into the frosting. Keep an eye on your cupcakes while baking as all ovens heat differently.