Lemon Raspberry Cupcakes
Delightful Lemon Raspberry Cupcakes balance zesty citrus and sweet raspberry goodness in a light and fluffy treat, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 6 tablespoons unsalted butter creamy and rich
- ¾ cup sugar sweet and fine
- 6 tablespoons sour cream adding moisture and tenderness
- ½ teaspoon vanilla extract aromatic and warm
- 1 tablespoon fresh lemon zest zesty and fragrant
- 3 large egg whites light and airy
- 1.25 cups all-purpose flour the foundation of our cupcakes
- 2 teaspoons baking powder ensuring they rise beautifully
- ¼ teaspoon salt enhancing all the flavors
- 4 tablespoons milk creamy and smooth
- 2 tablespoons water keeping the batter light
- 2 tablespoons fresh lemon juice tangy and bright
- 4 ounces fresh raspberries sweet and vibrant
Frosting Ingredients
- ½ cup salted butter for frosting, rich and luscious
- ½ cup shortening for frosting, adding fluffiness
- 4 cups powdered sugar for frosting, sweet and silky
- Fresh raspberries for garnish, colorful and fresh
- Thin slices of lemon for garnish, adding a beautiful touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
- Beat in the sour cream, vanilla extract, and lemon zest until well combined.
- Slowly mix in the egg whites, ensuring each is fully incorporated before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients, alternating with the milk, water, and lemon juice.
- Mix just until no flour streaks remain; overmixing can lead to dense cupcakes.
- Gently fold in the fresh raspberries.
- Divide the batter among the lined cupcake tins, filling them about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Frosting
- In a bowl, beat together the salted butter and shortening until creamy.
- Gradually sift in the powdered sugar, mixing until fluffy and well combined.
- Once the cupcakes are completely cooled, frost them generously with the buttercream.
- Garnish with fresh raspberries and thin slices of lemon.
Notes
For best results, measure ingredients accurately and allow butter and eggs to come to room temperature. Avoid overmixing and always let cupcakes cool completely before frosting.