Lemon-Raspberry Cupcakes
Description
This lemon-raspberry cupcake recipe pairs raspberries with lemon juice and lemon zest in a sour cream-based cake with confectioners' sugar frosting.
Ingredients
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup white sugar
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1/2 cup unsalted butter, softened
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2 eggs, room temperature
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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1/3 cup sour cream, at room temperature
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2 tablespoons lemon juice
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1 cup fresh raspberries
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1 1/2 teaspoons all-purpose flour
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1 cup fresh raspberries
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1 cup unsalted butter, softened
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4 cups powdered sugar
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1 tablespoon lemon juice
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1/4 teaspoon lemon zest
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1 pinch salt
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2 tablespoons heavy cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Whisk 1 ½ cups flour, baking powder, baking soda, and ¼ teaspoon salt together in a small bowl.
3
Beat sugar and ½ cup butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 tablespoon lemon zest and vanilla extract. Stir in ½ flour mixture until just combined. Add in sour cream and 2 tablespoons lemon juice, stirring until just combined. Add in remaining ½ flour mixture; stir to combine.
4
Sprinkle 1 cup raspberries with 1 ½ teaspoons flour in a small bowl; toss to coat. Gently fold raspberries into batter. Spoon batter into the prepared muffin cups, filling each ¾ full.
5
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes; transfer to a wire rack until cooled completely, about 20 minutes.
6
Meanwhile, heat 1 cup raspberries in a small saucepan over medium heat until they burst and release their juices, 5 to 10 minutes; strain through a fine-mesh sieve set over a medium bowl, pressing, using the back of a wooden spoon, to extract approximately ⅓ cup juice from berries. Discard seeds; cool juice completely.
7
Beat 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in confectioners' sugar, 1 cup at a time, until incorporated. Beat in ⅓ cup raspberry juice, 1 tablespoon lemon juice, ¼ teaspoon lemon zest, and 1 pinch salt; beat until combined. Beat in heavy cream until frosting is light and fluffy, about 2 minutes.
8
Frost cooled cupcakes; top with additional raspberries.