goddess Lemon raspberry cupcakes They are the ultimate treat for any cupcake lover! The soft and sweet lemon cupcakes go well with the best raspberry buttercream.
If you love raspberry treats, then you have to try this Honey Raspberry Cake and these Linzer Cookies with Raspberry Jam.
Table of Contents
Recipe details
Cupcakes are a sweet treat loved by many. Whether it’s your weakness or your child’s, some treats are really hard to resist, especially these Raspberry Lemon Cookies. Every bite is pure happiness!
- taste: The citrusy flavor of the cupcakes blends beautifully with the sweet-tart flavor of the raspberry. This is a dessert that everyone will love.
- texture: These lemon cupcakes are based on sour cream, which gives them an irresistible airy texture. And the buttercream is thick and creamy.
- time: This recipe takes about 50 minutes to prepare.
- lightness: This recipe has several steps, but they are really easy to follow. I will show you how to make perfect cupcakes with the best buttercream!
what do you need
Ingredient notes
- butter- You will want to use unsalted softened butter for this recipe. It will be used to moisten the cake and also to make the buttercream.
- lemon– The peel and juice give these cupcakes their wonderful lemon flavor.
- Sour cream- This ingredient adds tons of moisture to cupcakes.
- milk- It adds moisture. Using full fat milk will make the cupcakes moister than if you use low fat milk.
- Corn starch- It acts as a thickening agent.
- Cream cheese– This fatty and rich ingredient gives the buttercream its smooth consistency and rich taste.
- sugar powder– It’s fine enough to add to buttercream to sweeten it without leaving a grainy texture like regular sugar.
Additions and replacements
- Replace the cream cheese- For added sweetness, replace the cream cheese with mascarpone cheese.
- Use other berries- Flavor the buttercream with other berries for a different flavor profile, such as strawberries, blackberries or blueberries.
- Add additional flavors to cupcakes- Try this recipe with some orange or lime zest and juice for an extra citrus twist.
- make it gluten free- Replace the all-purpose flour with gluten-free baking flour 1:1 for a gluten-free dessert.
How to make raspberry lemon cupcakes
- Cream the butter and sugar. Combine butter and sugar in the bowl of your mixer using the Connection to the oar.
- Add the rest of the wet ingredients. Then add the eggs, lemon zest and lemon juice. Now add in the sour cream, milk and vanilla.
- combine the dry ingredients. Mix the flour, baking powder, baking soda, cornstarch and salt. Then sift it into the lemon cupcake batter.
- to bake. Now a place Cupcake liners into Muffin pan and pour the lemon cupcake batter between 12 cupcake liners. Bake the lemon cupcakes for 20 minutes at 350 degrees Fahrenheit.
- Prepare the raspberry sauce. Mix the fresh raspberries and sugar in a pot and mash it with a potato masher. Then bring it to a boil and let it thicken. Allow it to cool and strain it through a mesh strainer.
- Mix the butter cream ingredients (without sugar). Now beat the softened butter and cream cheese first, then add the strained raspberry sauce and vanilla until the raspberry buttercream has a smooth consistency.
- Now add the powdered sugar. Then add the powdered sugar and continue to whip on low and slowly increase the speed to high.
- frost. Frost the cooled cupcakes in the buttercream and serve.
Professional tip: Fill a disposable piping bag with the raspberry buttercream and pipe it in circular motions using Wilton 2D tip for a beautiful presentation.
Tips for recipes
- Do not overmix the batter- If you overmix the cupcake batter, you will reduce the air bubbles, which is what makes the cupcakes nice and fluffy.
- Let the raspberry mixture cool- Let the mixture cool completely or refrigerate to speed up the cooling. You don’t want it to be hot at all or it can make your buttercream too runny.
- thicken your buttercream- If it’s on the thin side, add powdered sugar a little at a time and watch the consistency to determine if the buttercream needs additional thickening. Keeping it cold also helps.
- Save the rest of the raspberry mixture- Do not throw away the leftover raspberry mixture. Store it in a covered container in the fridge and use it as a syrup on your pancakes or waffles!
Common questions
The secret to fluffy cupcakes is having air bubbles in the batter. These are caused by combining ingredients with leavening agents such as baking soda and baking powder. Be careful not to overmix the batter as this will pop the bubbles, ruining your fluffy cupcakes.
When it comes to moist cupcakes, the best thing you can do is increase the fatty ingredients. They add a lot of moisture. So make your cupcakes with full fat milk, cream cheese or sour cream for the moistest cupcakes possible.
submission suggestions
These lemon raspberry cupcakes are perfect for a summer get-together or backyard barbecue. They pair perfectly with other sweet treats for a delicious dessert table.
- Pies: Serve these cupcakes alongside chocolate mousse cake, honey raspberry cake, New York style cheesecake, or strawberry bundt cake.
- pastries: Enjoy these Lemon Raspberry Cakes with some light cheese danish pastries (VIDEO), baklava or chocolate donuts.
- cookies: Serve them with some Linzer Cookies with Raspberry Jam, Monster Cookies, S’mores Cookies or Cookies and Cream Cookies.
- Pies: Pair these with a slice of chocolate cream pie, blueberry pie, homemade apple pie or a perfect peach pie.
Make this recipe in advance
forward: You can prepare the cupcakes and the buttercream ahead of time. Keep the cupcakes at room temperature and the buttercream in the refrigerator. When you are ready, just freeze them and serve.
storage: Cover the lemon raspberry cookies with plastic wrap or place them in an airtight container in the refrigerator for up to 4 days.
freeze: You can freeze these cupcakes in a Ziploc freezer bag after they’ve cooled but before they’re covered in milk. They will last about 3 months. Thaw in the fridge overnight and then add frosting.
More delightful raspberry treats!
This post may contain affiliate links. Read my disclosure policy Here. This recipe was originally published on July 14, 2017, we’ve tweaked it a bit since then..
Full recipe instructions
Lemon raspberry cupcakes
The best lemon raspberry cupcakes from fresh raspberries. A recipe for lovely cupcakes that everyone will love.
print penis Grade
Dishes: 12 cupcakes
Calories: 442KKL
Component
For raspberry buttercream
Instructions
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In the bowl of a stand mixer, mix butter and sugar using the paddle attachment.
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Add the eggs, lemon zest and lemon juice. Beat at medium speed until well incorporated.
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Then add the sour cream, milk and vanilla extract. Mix at medium speed.
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In a bowl, mix flour, baking powder, baking soda, cornstarch and salt
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Combine the flour mixture into the rest of the batter. Be careful not to overmix.
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Divide the batter between 1 Muffin pan (12 muffins) lined with Cupcake liners. Bake at 350 degrees Fahrenheit for about 20 minutes or until a toothpick comes out clean when inserted into a cupcake.
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Meanwhile, begin making the raspberry buttercream by mashing 12 grams of raspberries and 3/4 cup of sugar in a small saucepan.
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Bring the raspberry and sugar mixture over medium-high heat until it comes to a boil. Keep the heat until it starts to thicken (about 15 minutes).
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Strain the raspberry mixture through a mesh strainer. Let the mixture cool completely or refrigerate to speed up the cooling. You don’t want it to be hot at all. If it’s even a little warm can make your buttercream too runny.
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In a stand mixer bowl, mix the softened butter and cream cheese using the whisk attachment.
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Add 1/2 cup of the cooled raspberry mixture and a teaspoon of vanilla extract into the buttercream while mixing on medium-high speed. PS: Do not throw away the leftover raspberry mixture. Use it as a syrup on your pancakes or waffles!
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Finally, add in the powdered sugar and beat until incorporated.
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Using a decorating tip of your choice (I used Wilton 1M piping tip), spread the raspberry buttercream on each cooled cupcake. Note: If your buttercream is slightly runny due to hot ingredients, place it in the fridge for about an hour. This should help thicken the consistency. You can also add a little extra powdered sugar to thicken it as well.
Remarks
- Do not overmix the batter- If you overmix the cupcake batter, you will reduce the air bubbles, which is what makes the cupcakes nice and fluffy.
- Let the raspberry mixture cool- Let the mixture cool completely or refrigerate to speed up the cooling. You don’t want it to be hot at all or it can make your buttercream too runny.
- thicken your buttercream- If it’s on the thin side, add powdered sugar a little at a time and watch the consistency to determine if the buttercream needs additional thickening. Keeping it cold also helps.
- Save the rest of the raspberry mixture- Do not throw away the leftover raspberry mixture. Store it in a covered container in the fridge and use it as a syrup on your pancakes or waffles!
diet
Calories: 442KKL | Carbohydrates: 59G | protein: 3G | Fat: 22G | Saturated fat: 13G | Cholesterol: 83mg | sodium: 265mg | potassium: 143mg | fiber: 2G | Sugar: 46G | vitamin: 710IU | Vitamin C: 8mg | calcium: 58mg | iron: 1mg
Hi, I’m Dina, so glad you visited! I believe life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be surprised how quickly a healthy and delicious meal can come together. I hope you find something you enjoy!
