Description
These Lemon Raspberry Cupcakes are a burst of sunshine in every bite. Combining the bright, zesty flavor of lemon with the sweet, slightly tart taste of raspberries, these cupcakes are a delightful treat for any occasion. The moist, tender lemon cupcake base is perfectly complemented by a luscious raspberry buttercream frosting, creating a harmonious balance of flavors and textures. This recipe is designed to be straightforward and accessible, even for novice bakers, ensuring that everyone can enjoy the pleasure of homemade cupcakes. The vibrant colors and irresistible taste make these cupcakes a crowd-pleaser, perfect for birthday parties, afternoon tea, or simply a special treat for yourself.
Why you will love this recipe
You will absolutely fall in love with these Lemon Raspberry Cupcakes for so many reasons! Firstly, the flavor combination is simply divine. The tangy lemon cuts through the sweetness of the raspberry buttercream, creating a perfectly balanced and refreshing taste. Secondly, the cupcakes are incredibly moist and tender, thanks to the addition of sour cream, which adds a subtle tang and keeps them from drying out. The recipe is also very adaptable; you can easily adjust the amount of lemon or raspberry to suit your personal preferences. Furthermore, the raspberry buttercream is a showstopper – its beautiful pink hue and fruity flavor make these cupcakes visually stunning and incredibly delicious. Finally, the recipe is relatively easy to follow, making it a fun and rewarding baking project that’s sure to impress your friends and family. You’ll find yourself making these cupcakes again and again!
Ingredients:
Servings: 15 cupcakes
For the lemon cupcakes:
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons (45 ml) fresh lemon juice
- 2 tablespoons lemon zest (about 2 medium lemons)
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 grams) sour cream
For the raspberry buttercream:
- 1 cup (230 grams) unsalted butter, softened
- 3 and 1/2 cups (420 grams) powdered sugar
- 1 tablespoon (15 ml) heavy cream
- 1 teaspoon vanilla extract
- 1/3 cup raspberry preserves (or jam)
- Tiny pinch of salt
Preparation:
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). This temperature is crucial for ensuring the cupcakes bake evenly, rising beautifully without burning. While the oven heats, prepare two muffin pans by lining them with 15 cupcake liners in total. Using cupcake liners not only makes removing the cupcakes easier but also adds a touch of elegance to the final presentation. Set the prepared pans aside; you’ll need them soon.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife; this prevents using too much flour, which can result in dry cupcakes. The baking powder is essential for leavening, ensuring the cupcakes are light and fluffy. The salt enhances the overall flavor, balancing the sweetness. Whisking these ingredients ensures they are evenly distributed, which is key to a consistent texture. Set this bowl of dry ingredients aside for later.
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the softened unsalted butter and granulated sugar together until light and fluffy. This step is vital for creating a tender cupcake crumb. Creaming the butter and sugar incorporates air into the mixture, which helps the cupcakes rise and gives them a light texture. Continue beating for at least 3-5 minutes, scraping down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should become pale and fluffy.
Step 4: Incorporate Wet Ingredients
Once the butter and sugar are creamed, add the eggs one at a time, mixing well after each addition. Using room temperature eggs helps them emulsify properly into the batter, creating a smoother and more stable mixture. Next, mix in the vanilla extract, fresh lemon juice, and lemon zest. The vanilla extract adds a touch of warmth, while the lemon juice and zest provide that signature bright, citrusy flavor. Make sure to mix well after each ingredient to ensure everything is fully incorporated. Then, add the milk and sour cream, mixing until just combined. The sour cream adds moisture and a subtle tang that complements the lemon beautifully.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough cupcakes. Use a rubber spatula or spoon to gently fold the dry ingredients into the wet ingredients until the flour disappears. Ensure everything is well combined, scraping the sides and bottom of the bowl to catch any stray flour.
Step 6: Bake the Cupcakes
Evenly distribute the batter between all 15 cupcake liners, filling them a little over halfway full. This allows the cupcakes to rise without overflowing. Bake in batches at 350°F (177°C) for 18-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched. Keep a close eye on them to prevent over-baking.
Step 7: Cool the Cupcakes
Remove the baked cupcakes from the oven and carefully transfer them from the muffin pans to a wire rack to cool completely. Allow the cupcakes to cool thoroughly before frosting; otherwise, the buttercream will melt.
Step 8: Prepare the Raspberry Buttercream
While the cupcakes are cooling, prepare the raspberry buttercream. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the softened unsalted butter until smooth. This ensures there are no lumps in your buttercream.
Step 9: Combine Buttercream Ingredients
Gradually mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Start on low speed to prevent a powdered sugar cloud, then increase the speed as the sugar incorporates. Beat until the buttercream is light and fluffy.
Step 10: Add Raspberry Preserves
Add the raspberry preserves (or jam) and a tiny pinch of salt to the buttercream. Continue mixing until fully combined, scraping the sides of the bowl as needed. The raspberry preserves will give the buttercream its beautiful pink hue and delicious raspberry flavor. Taste and adjust the sweetness or raspberry flavor as desired. If the buttercream is too thick, add a little more heavy cream. If it’s too thin, add a little more powdered sugar.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, frost them as desired. You can use a piping bag fitted with a decorative tip for an elegant look, or simply spread the buttercream on with a knife or spatula for a more rustic appearance.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve these Lemon Raspberry Cupcakes at room temperature for the best flavor and texture.
- Pair them with a glass of iced tea or lemonade for a refreshing summer treat.
- Arrange them on a tiered cake stand for an elegant presentation at parties or gatherings.
- Garnish with fresh raspberries or a sprinkle of lemon zest for added visual appeal.
- Serve as part of a dessert buffet, alongside other sweet treats.
Tips:
- Ensure all ingredients are at room temperature for the best results. This helps them blend together more easily and creates a smoother batter.
- Don’t overmix the cupcake batter; this can lead to tough cupcakes. Mix until just combined.
- Use high-quality raspberry preserves or jam for the best flavor in the buttercream.
- If the buttercream is too thick, add a little more heavy cream. If it’s too thin, add a little more powdered sugar.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes
Nutritional Information: (Approximate values per cupcake)
- Calories: 350
- Protein: 3 grams
- Sodium: 150 mg
Conclusion
These Lemon Raspberry Cupcakes are a delightful combination of sweet and tangy flavors, perfect for any occasion. With their moist lemon base and luscious raspberry buttercream, they are sure to impress your friends and family. Whether you’re celebrating a special event or simply craving a sweet treat, this recipe is a guaranteed crowd-pleaser. Enjoy the process of baking these beautiful cupcakes and savor every delicious bite!
Questions and Answers:
Q1: Can I use frozen raspberries in the buttercream?
A: While fresh raspberries would add a vibrant touch, you can certainly use frozen raspberries in the buttercream. However, frozen raspberries tend to release more moisture when thawed, so it’s important to take a few precautions. First, make sure to thaw the raspberries completely and then drain them thoroughly, pressing out any excess liquid. You can even simmer them gently in a saucepan until some of the moisture evaporates and you have a slightly thicker raspberry puree. Allow this puree to cool completely before adding it to the buttercream. This will help prevent the buttercream from becoming too thin and will ensure a concentrated raspberry flavor. Alternatively, you could opt for a high-quality raspberry jam or preserves, as these are designed to have a stable consistency and will incorporate seamlessly into the buttercream.
Q2: Can I make these cupcakes ahead of time?
A: Absolutely! Making these cupcakes ahead of time is a great way to save time and effort, especially if you’re preparing for a special event. The cupcakes themselves can be baked up to 2 days in advance and stored in an airtight container at room temperature. To maintain their moisture and freshness, make sure they are completely cooled before storing. The raspberry buttercream can also be made 1-2 days ahead of time. Store it in an airtight container in the refrigerator. When you’re ready to frost the cupcakes, allow the buttercream to come to room temperature for about 30 minutes to an hour, then whip it again with a mixer until it’s light and fluffy. This will restore its creamy texture and make it easy to work with. Frosted cupcakes can be stored in the refrigerator for up to 3 days, but it’s best to bring them to room temperature for about 30 minutes before serving for the best flavor and texture.
Q3: What can I do if my buttercream is too thin?
A: If your raspberry buttercream turns out too thin, there are several steps you can take to thicken it to the perfect consistency. The most common reason for thin buttercream is an excess of liquid. Start by chilling the buttercream in the refrigerator for about 30 minutes. This will help the butter solidify and give the buttercream more structure. If that doesn’t do the trick, gradually add more powdered sugar, one tablespoon at a time, and mix well after each addition. Be careful not to add too much at once, as this can make the buttercream overly sweet. Another option is to add a tablespoon of cornstarch, which can help absorb some of the excess moisture. Mix well until the cornstarch is fully incorporated and the buttercream is smooth. If the buttercream appears to be on the verge of curdling, it might be too cold. In this case, let it sit at room temperature for a few minutes, then mix it again until it comes back together.
Q4: Can I substitute the sour cream with something else?
A: Yes, you can definitely substitute the sour cream in this recipe if you don’t have it on hand or prefer not to use it. The purpose of sour cream is to add moisture and a subtle tang to the cupcakes, resulting in a tender crumb. A great substitute is plain Greek yogurt, which has a similar consistency and flavor profile. Use the same amount as the sour cream (1/4 cup or 60 grams). Another good option is buttermilk, which will also add moisture and a slight tang. You can also use full-fat plain yogurt, crème fraîche, or even mayonnaise (though this will give a slightly different flavor, it still works well to keep the cupcakes moist). If you don’t have any of these on hand, you can even use unsweetened applesauce as a substitute.
Q5: How do I prevent my cupcakes from sinking in the middle?
A: Sinking cupcakes can be frustrating, but there are several reasons why this might happen and steps you can take to prevent it. One of the most common causes is incorrect oven temperature. Make sure your oven is properly preheated and that the temperature is accurate. Using an oven thermometer can help. Another cause is overmixing the batter, which can develop too much gluten and cause the cupcakes to deflate. Be sure to mix the wet and dry ingredients until just combined. Overfilling the cupcake liners can also cause them to sink, so fill them only a little over halfway full. Finally, opening the oven door frequently during baking can cause temperature fluctuations that lead to sinking. Try to avoid opening the oven until the cupcakes are almost done.
