LEMON-RASPBERRY CUPCAKES
Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
- Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
- Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
- Frost cooled cupcakes and top with additional raspberries, if desired.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 73.6 g, Cholesterol 98.2 mg, Fat 26.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 16.3 g, Sodium 174.4 mg, Sugar 58.8 g
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Martin Njuguna
[email protected]I made these cupcakes for my friend's baby shower and they were a huge hit! Everyone loved them. The lemon and raspberry flavors were perfect together, and the cupcakes were so moist and fluffy.
Laluox Jamali
[email protected]These cupcakes were amazing! I loved the tartness of the raspberries and the sweetness of the lemon frosting. The cupcakes were also really moist and fluffy. I will definitely be making these again.
Peggy Brooks
[email protected]I had some trouble with the frosting. It was a bit too runny, even after I added more powdered sugar. I think I'll try using a different frosting recipe next time.
Nana Tii
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. I think I'll try making them again with less sugar next time.
Udddin Azam
[email protected]These cupcakes were easy to make and turned out great! I used frozen raspberries and lemons, and the flavors were still amazing. I will definitely be making these again.
Shoyad Mondal
[email protected]I made these cupcakes for my friend's baby shower and they were a huge hit! Everyone loved them. The lemon and raspberry flavors were perfect together, and the cupcakes were so moist and fluffy.
Corey Kepple
[email protected]These cupcakes were amazing! I loved the tartness of the raspberries and the sweetness of the lemon frosting. The cupcakes were also really moist and fluffy. I will definitely be making these again.
Nzaliseko Baca
[email protected]I had some trouble with the frosting. It was a bit too runny, even after I added more powdered sugar. I think I'll try using a different frosting recipe next time.
Gsm Jabed
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. I think I'll try making them again with less sugar next time.
Ali Akram
[email protected]These cupcakes were easy to make and turned out great! I used frozen raspberries and lemons, and the flavors were still amazing. I will definitely be making these again.
LexiB Lee
[email protected]I made these cupcakes for my friend's baby shower and they were a huge hit! Everyone loved them. The lemon and raspberry flavors were perfect together, and the cupcakes were so moist and fluffy.
Lila Kash
[email protected]These cupcakes were amazing! I loved the tartness of the raspberries and the sweetness of the lemon frosting. The cupcakes were also really moist and fluffy. I will definitely be making these again.
N Blackwell
[email protected]I had some trouble with the frosting. It was a bit too runny, even after I added more powdered sugar. I think I'll try using a different frosting recipe next time.
Garden Angel
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. I think I'll try making them again with less sugar next time.
Ferdinando Campbell
[email protected]I made these cupcakes for a bake sale and they were a huge success! Everyone loved them. The lemon and raspberry flavors were perfect together, and the cupcakes were so moist and fluffy.
OBAK RAY
[email protected]These cupcakes were easy to make and turned out beautifully! I used fresh raspberries and lemons, and the flavors were amazing. I will definitely be making these again for my next party.
Naol Feleke
[email protected]I'm not a huge fan of cupcakes, but these were really good! The raspberry filling was tart and tangy, and the lemon frosting was sweet and creamy. The cupcakes were also really moist and fluffy.
Zeptro
[email protected]These cupcakes were a hit at my daughter's birthday party! The lemon and raspberry flavors were perfectly balanced, and the cupcakes were moist and fluffy. I'll definitely be making these again.