The perfect recipe for Spring! I love these lemon raspberry cupcakes. They're citrusy, sweet, and the raspberry buttercream on top of that lemon cupcake is just too good! The lemon cupcake is super fluffy and light and full of lemon flavor. The raspberry buttercream is creamy and full of real raspberries! Make this recipe, you deserve it!
I love cupcakes so much! It's the perfect amount of indulgence without being overbearing. They're small and full of all of the flavor and fluffiness we love from a normal piece of cake. After all, these are a piece of cake to make - super easy. (ok no more puns, I promise) However, these lemon raspberry cupcakes truly up the ante.
Not only are these super easy to make, but they come together in under an hour, you've got the lemony cake with the raspberry buttercream... and it's just a real treat. More like a dream!
how to make lemon raspberry cupcakes
Start by preheating the oven to 350 degrees. Mix together all of the wet ingredients and then mix together the dry ingredients in a separate bowl.
Combine the wet and dry ingredients and mix until just combined.
Line a 12-cup muffin pan with cupcake liners and fill each cup until about ¾ full. Bake for 18-20 minutes, until a toothpick comes out clean.
Make the buttercream! Add 1 cup (2 sticks) of unsalted room temperature butter to stand mixer and beat on medium speed using the paddle attachment. Beat butter for about 2 minutes then add raspberries. Continue to mix and then gradually begin adding powdered sugar, 1 cup at a time. Once powdered sugar is added, gradually add heavy cream and raspberry extract (if using. raspberry extract is optional)
Let the cupcakes cool completely and then add raspberry buttercream to the lemon cupcakes and eat!
tips for making cupcakes
These lemon raspberry cupcakes are super easy to make but there's always some helpful tips to guide you along the way! Check it out below!
Do not over mix your batter. This will cause the cupcakes to sink in the oven and will also cause them to be tough. As soon as the flour is mixed in, stop mixing.
Allow the cupcakes to cool completely prior to adding the buttercream. This ensures that the buttercream doesn't melt and that the cupcakes are completely finished cooking!
Do not overfill the cupcake liners. About ¾ the way full is perfect!
Check your cupcakes! Bake the cupcakes at the recommend time and then use a toothpick to see if it comes out clean (or with just a few crumbs). If they're still a bit undone, add back into the oven and continue to bake for another 3 minutes.
how can i get my cupcakes moist?
The key is fats - oil, butter, sour cream specifically in regards to this recipe. Also, the amount of sugar used also contributes to moist cupcakes. All of these ingredients come together to make these lemon raspberry cupcakes super moist and fluffy!
how to store cupcakes
Store cupcakes on the counter top at room temperature for up to two days. You can also store them in the refrigerator in an airtight container for up to 4 days. Of note, cupcakes stored in the refrigerator tend to dry out a bit quicker, so I do not recommend storing these lemon raspberry cupcakes in the fridge unless absolutely necessary.
If storing on the counter top, be sure that the cupcakes are out of the sun so that the buttercream does not melt!
can i freeze cupcakes?
Yes! You can freeze cupcakes for up to three months. Wrap each cupcake individually in plastic wrap and place in a plastic airtight container (glass works too!). When you're ready to eat them, let them sit at room temperature until completely thawed.
To make these lemon raspberry cupcakes vegan: swap out butter for vegan butter for both the cupcake and the raspberry buttercream. Swap sour cream for vegan sour cream or full fat canned coconut milk. All measurements can be kept the same.
To make these cupcakes dairy free, follow the same steps to make them vegan.
For gluten free options, I recommend using Bob Red Mill's Gluten Free 1-to-1 Baking Flour. Keep the measurements the same.
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Light and fluffy lemon cupcakes with a beautiful raspberry buttercream - these lemon raspberry cupcakes are a hit and the perfect dessert!
Prep Time: 20mins
Cook Time: 20mins
Cooling Time 20mins
Total Time: 1hr
1 12 cup Muffin Pan
Wilton 1M Piping Tip optional
Piping Bags optional
1 ¾cupall-purpose flour
1cupunsalted butterroom temperature
1tbspraspberry extract (optional)
Preheat oven to 350 degrees F. In a large mixing bowl, combine butter, oil, and sugar. Whisk together for 1-2 minutes, then add eggs. Continue to whisk until eggs are fully incorporated and then add sour cream, milk, vanilla extract, lemon extract, lemon zest, and lemon juice. Whisk all ingredients together until a smooth batter forms.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together and add to the wet ingredients. Fold into the wet ingredients until just combined.
Spray a 12-cup muffin pan with oil. Add cupcake liners and fill each cup ¾. Bake for 20-22 minutes, until a toothpick comes out clean.
While cupcakes are baking, make the raspberry buttercream. In the bowl of a stand mixer with the paddle attachment, add room temperature butter and beat butter on medium speed for 3 minutes. Add raspberries and continue to beat together for another minutes.
Scrape down the sides of the bowl and add 1 cup of powdered sugar, continuing to mix on medium speed for 1 minutes, then increasing the speed to high for about 10 seconds. Reduce speed back to medium and add powdered sugar. Repeat until all powdered sugar is added.
Continue to mix on medium speed and slowly add heavy cream, one tablespoon at a time. If using, add raspberry extract. Place in the refrigerator until lemon cupcakes are fully cooled and ready to be iced.