Lemon Cupcakes with Raspberry Buttercream

Your flavor buds are going to head crazy over this one —–> soft and Fluffy Lemon Cupcakes topped with homemade Raspberry Buttercream. Dessert doesn’t get tons higher than this!

apart from chocolate, fruity desserts are in reality my favored. Now that Spring is right here – and summer is simply around the corner (woot woot!) – we’ll be getting fruity around here some distance more frequently 

To kick matters off I give you lemon cupcakes with raspberry buttercream! They’re fruity, flavorful, and so a laugh to make. trust me once I say combing vibrant lemon cupcakes with a appropriate crimson raspberry swirl is positive to make you a baking huge shot.

Ingredients 

• For the lemon cupcakes:
• 1 1/2 cups + 2 tablespoons cake flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream (I used full fat)
• 1/2 cup milk (I used whole)
• 2 large eggs, at room temperature
• 1 stick (4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• Zest of one lemon (about 3 teaspoons)
• 1 1/2 tablespoons fresh lemon juice
• For the raspberry buttercream:
• 1 1/4 cups frozen raspberries (I think fresh would also work just fine)
• 2 tablespoons lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt
• 3 1/2 cups confectioners sugar (more if needed), sifted
• 1 tablespoon heavy cream (more if needed)
• 1/4 cup fresh raspberries, for decorating (optional)

Instructions 

1. For the lemon cupcakes:
2. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; lightly spray the paper liners with non-stick baking spray; set aside.
3. In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.
4. In a large measuring cup or bowl combine sour cream, milk, and egg; mix well to combine; set aside.
5. In a small bowl combine the sugar and lemon zest; rub the lemon zest into the sugar until fragrant and well combined.
6. In a large bowl or stand mixer fitted with the paddle attachment beat the melted butter and lemon sugar on medium-speed until well combined; about 2 minutes. Add in the lemon juice and beat for another minute on medium-speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
7. Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (or with just a few solid crumbs). Allow cupcakes to cool in the pan for a few minutes, then transfer them to a cooling wrack to cool completely. Once cool, frost with the raspberry buttercream and extra berries.
8. For the raspberry buttercream:
9. Combine the raspberries and lemon juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the raspberries have become soft enough to mash effortlessly. It will look like raspberry jam. Once the mixture can coat a spoon (you should have about 1/4 cup of raspberry puree) remove from heat. Allow mixture to cool completely before using. <--- That part is SUPER important!
10. When ready to make buttercream:
11. Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in the raspberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point). Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired.