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–+ servings
cupcakes on a cutting board
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5 from 18 votes

Lemon Raspberry Cupcakes

Light and fluffy lemon cupcakes with a beautiful raspberry buttercream - these lemon raspberry cupcakes are a hit and the perfect dessert!
Prep Time20 minutes
Cook Time20 minutes
Cooling Time20 minutes
Total Time1 hour
Course: cupcakes, Dessert
Cuisine: American
Servings: 18 servings
Calories: 414kcal
Author: Britney

Equipment

  • 1 12 cup Muffin Pan
  • Wilton 1M Piping Tip optional
  • Piping Bags optional
  • Cupcake/Muffin Liners

Ingredients

  • ½ cup unsalted butter melted
  • 2 tbsps vegetable oil
  • 1 ¼ cup sugar
  • 2 eggs
  • ½ cup sour cream 
  • ⅓ cup whole milk
  • 1 tsp vanilla extract
  • 2 tsp lemon extract
  • 2 tbsps lemon zest
  • ⅓ cup lemon juice
  • 1 ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Raspberry Buttercream

  • 1 cup unsalted butter room temperature
  • ⅔ cup raspberries
  • 5 cups powdered sugar 
  • 1 tbsp raspberry extract (optional)
  • 4 tbsps heavy cream
  • pinch kosher salt

Instructions

  • 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.
  • Pipe/ice each lemon cupcake with raspberry icing.

Notes

  • The piping tips I used for the pictures are wilton tip 1M.
  • Make sure the cupcakes have cooled completely prior to adding the icing on top.
 

Nutrition

Calories: 414kcal | Carbohydrates: 58g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 101mg | Potassium: 56mg | Fiber: 1g | Sugar: 47g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg