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Raspberry Lemon Heaven Cupcakes

Moist and fruity cupcakes with tangy lemon and fresh raspberries topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 280

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup milk
  • 2 tsp lemon zest
  • 0.5 cup fresh raspberries chopped
Frosting
  • 0.5 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp fresh raspberry puree optional

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then vanilla extract, mixing well.
  5. Alternate adding dry ingredients with sour cream and milk, mixing until just combined.
  6. Fold in lemon zest and chopped raspberries gently.
  7. Divide batter among liners, filling each 2/3 full.
  8. Bake 20–25 minutes until a toothpick comes out clean. Cool on wire racks.
  9. Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, lemon juice, and raspberry puree.
  10. Frost cooled cupcakes and garnish with raspberries and lemon zest.

Notes

Cupcakes can be stored in airtight container at room temperature for 2–3 days or refrigerated up to 1 week.