Description
Moist Lemon Raspberry Cupcakes filled with juicy berries and topped with lemon cream cheese frosting.
Ingredients
2 sticks unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups granulated sugar
2 teaspoons lemon zest
4 large eggs
1 cup sour cream
1/2 cup whole milk
3 and 1/4 cups plus 3 tablespoons cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups raspberries
12 ounces cream cheese
1/2 cup unsalted butter
1/2 teaspoon lemon extract
4 and 1/2 cups confectioners’ sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F and line cupcake tins.
2. Cream butter, extracts, sugar, and zest until fluffy.
3. Add eggs one at a time.
4. Mix in sour cream and milk.
5. Fold in dry ingredients gently.
6. Toss raspberries with flour and fold into batter.
7. Fill liners three-quarters full and bake 22 minutes.
8. Cool completely.
9. Beat frosting ingredients until smooth.
10. Frost and decorate cupcakes.
Notes
Do not overmix batter.
Toss raspberries in flour before folding.
Store in refrigerator up to 3 days.