Lemon Raspberry Cupcakes Delight

Follow our step-by-step guide on how to make Lemon Raspberry Cupcakes Delight.

1. Step 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Step 2

   In a small bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, and salt.

3. Step 3

   In a large mixing bowl, cream together the sugar and softened butter until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and vanilla extract.

4. Step 4

   Gradually stir in half of the flour mixture until just combined. Then, add the sour cream and lemon juice, mixing until just combined. Finally, add the remaining flour mixture and stir until fully combined.

5. Step 5

   In a separate small bowl, toss the fresh raspberries with 1 1/2 teaspoons of flour to coat them. Gently fold the raspberries into the batter.

6. Step 6

   Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

7. Step 7

   Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, about 20 minutes.

8. Step 8

   For the frosting, place additional raspberries in a small saucepan and cook over medium heat until they burst and release their juices, about 5 to 10 minutes. Strain the mixture through a fine mesh sieve into a medium bowl, pressing with a spoon to extract approximately 1/3 cup of juice. Discard the seeds and let the juice cool completely.

9. Step 9

   In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add powdered sugar, one cup at a time, until fully incorporated. Mix in the cooled raspberry juice, lemon juice, lemon zest, and a pinch of salt until combined. Finally, pour in the heavy cream and beat until the frosting is light and fluffy, about 2 minutes.

10. Step 10

    Frost the cooled cupcakes and top with additional fresh raspberries if desired.