Servings: 12
Calories: 474kcal
Equipment
- 12-cup cupcake pan
- cupcake liners
- zester or microplane
- Rubber Spatula
- hand or stand mixer
- ice cream scooper optional
Ingredients
Lemon Raspberry Cupcakes
- 1⅓ cup all-purpose flour + 2 tablespoon for dusting
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 lemons zested & juiced
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup any neutral oil
- 3 tablespoon lemon juice fresh
- ½ cup sour cream sub buttermilk or yogurt
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract optional
- ¾ cup raspberries fresh or frozen
Lemon Cream Cheese Frosting
- ½ cup unsalted butter room temperature
- 8 oz cream cheese block-style
- 1 tablespoon lemon juice fresh
- ¼ teaspoon vanilla extract
- ¼ tsp lemon extract optional
- 4 cups powdered sugar sifted (use more if needed)
- pinch salt
- gel food coloring
Instructions
Lemon Raspberry Cupcakes
- Preheat oven for at least 30 mins at 350℉ (175℃). Line pan with cupcake liners.
- Combine 1⅓ cup flour and the rest of the dry ingredients in a medium bowl. Give it a mix and set aside.1⅓ cup all-purpose flour , 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp kosher salt
- Rinse lemons thoroughly and zest the peel. Using your fingers, rub sugar and zest together until fragrant.2 lemons, ¾ cup granulated sugar
- Pour in all the wet ingredients and mix until well combined and smooth.⅓ cup any neutral oil, 3 tbsp lemon juice , ½ cup sour cream, 1 tsp vanilla extract, ¼ tsp lemon extract , 2 large eggs
- Add dry ingredients into the wet batter. Fold in gently using a rubber spatula until no dry flour is visible - do not over-mix.
- in a separate small bowl, dust raspberries with remaining 2 tablespoon of flour until they're evenly coated. Fold them gently into the batter. Keep in mind the more you mix, the more swirls of raspberry/juice will appear throughout the batter.¾ cup raspberries
- Divide batter evenly into cupcake liners, approx 60-65g each or one leveled ice cream scooper. Bake for 16-19 mins until a toothpick poked in cupcake center comes out fairly clean. Allow to cool completely on wire rack as you prepare the frosting.
Lemon Cream Cheese Frosting
- Prepare your piping tips and bags. In a large mixing bowl, sift your powdered sugar and set all aside.
- in a large mixing bowl, whip softened butter until pale in color - approx 2-3 mins. Add cold cream cheese a few scoops at a time. Be sure to scrape down the sides of the bowl as you mix. Pour in the lemon juice, vanilla & lemon extract, and salt.½ cup unsalted butter, 8 oz cream cheese, 1 tbsp lemon juice , ¼ tsp vanilla extract, ¼ tsp lemon extract, pinch salt
- Scoop in sifted powder sugar slowly. If using a stand mixer, be sure to mix on SLOW speed to avoid sugar from creating a mess. This will also ensure air bubbles from forming. Continue until all powdered sugar have been incorporated and smooth.4 cups powdered sugar
- Divide into small mixing bowls and add streaks of gel food coloring, then add frosting to piping bags. Chill in fridge if consistency seems runny. I find the best piping consistency is similar to freshly scooped Greek yogurt, creamy peanut butter, or silky smooth mashed potatoes. Practice your piping on parchment paper to test it before adding to cupcakes.gel food coloring
- Pipe frosting onto cupcakes and chill in fridge before serving.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For the best consistent results, use a kitchen scale. Measuring ingredients accurately gives you the best chance for success, and a scale will give you the most precise readings.
- When gauging your buttercream to see if it's ready for piping, feel free to use more lemon juice to create a thinner consistency or more powdered sugar to make it stiff before adding them to your piping bags. However, I find that using the fridge or letting it sit on the counter will help greatly to achieve the best pipe-able consistency. You can also chill them after they are in the piping bags, I suggest in 10-15 mins increments. Test it a few times on parchment paper before piping
Nutrition
Serving: 1cupcake | Calories: 474kcal | Carbohydrates: 68g | Protein: 3g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 231mg | Potassium: 97mg | Fiber: 1g | Sugar: 54g | Vitamin A: 557IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 1mg
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