Description
Light, moist Lemon Raspberry Cupcakes topped with creamy lemon frosting and fresh berries.
Ingredients
Scale
- 2 sticks unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 cups sugar
- 2 teaspoons lemon zest
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 3 1/4 cups cake flour
- 3 tablespoons flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups raspberries
- 12 ounces cream cheese
- 1/2 cup butter
- 1/2 teaspoon lemon extract
- 4 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F and line cupcake tins
- Cream butter, sugar, zest, and extracts
- Add eggs one at a time
- Mix in sour cream and milk
- Fold in dry ingredients
- Coat raspberries with flour and fold in
- Fill liners and bake 22 minutes
- Cool completely
- Beat frosting ingredients until smooth
- Frost cupcakes and decorate
Notes
- Do not overmix batter
- Use fresh lemon for best flavor
- Store in fridge up to 3 days
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 75