Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

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Recipe Summary

prep:
1 hr
cook:
25 mins
additional:
20 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

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  • 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.

Cook's Note:

For the frosting, add in additional powdered sugar if frosting is too thin, or additional heavy cream if frosting is too thick, until the desired consistency is reached.

Nutrition Facts

535 calories; protein 3.4g; carbohydrates 73.6g; fat 26.4g; cholesterol 98.2mg; sodium 174.4mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/14/2020
these are great cupcakes. I changed the frosting to 1/2 butter, 1/2 cream cheese (my personal preference). the thing about the frosting is with all that juice from the raspberries and lemons, it was way too thin. I added over a cup more of confectioners sugar, and it was still too thin. I ended up with REALLY sweet and thin icing. next time I make these (and I definitely will!), I am going to use a teaspoon of lemon and raspberry extract instead. also, the recipe kept calling for unsalted butter AND then salt...skip the salt, use salted butter (my opinion). FYI. used two lemons to make these....but as I said, for the frosting, I will use lemon extract, so only really need one large lemon to make all the zest and juice for the cupcake part. Read More