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These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring! An easy and beautiful cupcake recipe!
Table of Contents
Lemon Raspberry Cupcakes Recipe
It’s amazing how babies come with a massive learning curve. And not just one curve, it’s like 500,000 curves all overlapping and intermingling. As soon as you get to the top of one curve, you fall down the other side while also climbing up another curve. The stages and phases they go through at such a rapid pace at this age are insane. As soon as it seems like we get our feet under us, things change again. Thank goodness pediatricians have a 24-hour answering service. We’ve definitely used it more than once for all kinds of random questions that seem silly and yet we often learn something valuable from their response.
We recently had to call because Ashton has been having trouble when he tries to take a bottle. I had him at the doctor last week and was told it was gas. I’ve made all kinds of changes, including going dairy free, but so far no luck in helping him. We will be going back this week for the first round of shots and I’m hoping we can test out my theory that it might be reflux and get something to help him.
I’m sure soon as we get it figured out, it won’t be an issue anymore and there will be something else we have to figure out. Why can’t babies come out of the womb eating cupcakes? That’d be so much easier. I have plenty of those everywhere!
And while the boys may not remember it, they totally tasted these cupcakes while in the womb. I’m pretty sure they danced with joy.
The base of the cupcake is a moist lemon cake. Flavored with both lemon juice and lemon zest, it has a lovely lemon flavor to it. The raspberry frosting on top is flavored with fresh raspberry purée. All of the color in the frosting also comes from the purée, so there’s no need to break out any icing color. Score!
Lemon raspberry is definitely one of my favorite flavor combinations and it’s a winning combo in this cupcake! Light in flavor and taste, and super moist, these cupcakes are a winner! I hope you enjoy them!
Watch How To Make Them
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Lemon Raspberry Cupcakes
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring!
Ingredients
LEMON CUPCAKES
- 6 tbsp (84g), unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream
- 1/2 tsp vanilla extract
- 1 tbsp finely grated lemon zest
- 3 large egg whites
- 1 1/4 cups (163g) all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 4 tbsp (60ml) milk
- 2 tbsp (30ml) water
- 2 tbsp lemon juice
RASPBERRY FROSTING
- 4 oz (113g) raspberries
- 1/2 cup (112g) salted butter, room temperature
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- Raspberries, for topping
- Lemon slices, for topping
Instructions
1. Preheat oven to 350°F (176°C) and add cupcake liners to a cupcake pan.
2. Cream the butter and sugar together until light and fluffy, 3-4 minutes.
3. Add the sour cream, vanilla extract and lemon zest and mix until combined.
4. Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to make sure all is incorporated and smooth.
5. In a separate bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to a cooling rack to cool completely.
9. To make the frosting, add the raspberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve. You’ll end up with about 1/4 cup of puree. Set puree aside.
10. Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
11. Add about half of the powdered sugar and mix until well combined and smooth.
12. Add 2 tablespoons of raspberry puree and mix until well combined
13. Add the remaining powdered sugar and mix until smooth.
14. Add the remaining raspberry puree as needed to get the right consistency of frosting and flavor.
15. Pipe the frosting onto the cupcakes.
16. Top each cupcake with a lemon slice and raspberry and serve.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 384
- Sugar: 39.4 g
- Sodium: 114.1 mg
- Fat: 20 g
- Carbohydrates: 50.2 g
- Protein: 3 g
- Cholesterol: 33 mg
Categories
Enjoy!
Hello,
Is there a substitute for shortening?
Thank you
You can use substitute butter for shortening.
Hi, Lindsay
Do you use Bleached or Unbleached flour on your cakes and cupcakes.? Which one works best you think?
Thanks!!
I always use bleached flour.
These cupcakes look amazing! I was just wondering- do you ever make the frosting ahead and refrigerate it? Or do you think it would be fine at room temperature overnight?
Thanks!
You could refrigerate it or leave it at room temperature (if you’re using the 1/2 and 1/2 butter and shortening mix). If you are going to leave it for more than a couple days, I’d refrigerate it.
Can you use raspberry jam or preserves instead of the purée for the frosting?
You can. I think the flavor is a little different, but it’ll work.
How thick are the sponges when they come out of the oven?
I hope my cake looks half as good as yours when it’s done because yours looks fab
How thick are the cupcakes? They are regular sized.
Hiiiii!!!!!!!!! Your icing is perfection. I tried it myself but couldn’t get it as good. Can you tell me what icing tip you used??
I use a large star tip – Ateco 844.
Can lemon juice be replaced with lemom extract
If you don’t want to use lemon juice, I’d replace it with additional milk and then just add the lemon extract.
Can you do these without the lemon zest?
You can, you just won’t get as strong of a lemon flavor.
That is true it wasn’t exactly as strong as I hoped.
These are beautiful cupcakes. Do they get better with experience? Also do you beat the egg whites?
Thank you! No, you don’t need to beat the egg whites.
Could these be made as mini cucakes? If so, what would the new cooking time be? Any other changes?
That should be fine. I’d suggest trying 8-ish minutes.
Can I use another ingredient instead of sour cream? For example, light cream or low fat cream.
Like a liquid cream? You could try it. I think milk would work, so cream might be ok.
Looks like a perfect spring dessert. Can you do the frosting with all butter? And, should the sour cream be full fat?
Yes, the frosting can be all butter. I use full fat sour cream – I think the fat is best. But you could use reduced fat, if you prefer.
Thank you for the great recipe. I was wondering if you ever made it with oil instead of butter? Also , how is the texture different if you use whole eggs instead of just whites? I’ve noticed most of your cakes require egg whites. Do you buy egg white carton or what do you do with left over yolks? As for the frosting, do you think i can use the Crisco butter flavored shortening? Thank you =)
This particular cupcake recipe will not work with oil or whole eggs. If you want that kind of cupcake, try this one. I use regular eggs usually and don’t always save the yolks, but you can use them in lemon curd and custards, such as pie fillings. You can use butter flavored crisco, but I prefer the flavor of the vegetable.
How do you decide if you will make a butter cupcake recipe or oil? I often find the butter cupcakes are unpredictable and can often be too dense or dry. They also don’t stay fresh as long. I love the taste and idea of butter, but have less success. Is it influenced at all by the kind of icing you are using? And how heavy it is so the cupcake supports it? Thanks!
It really depends on the cupcake itself. Butter or oil – cupcakes can all have their different textures and flavors. I do find that I like certain things about oil and butter, which is why I used both in this cake.
Lovely spring recipe!! Captivating with color. Thank you for sharing your Scripture too.
Thanks so much Louise!
I am laughing at your post! Yes, it would be much easier if both
babies ate cupcakes. You made my day (Monday morning).
Thank you for the great recipe, I can’t wait to try it.
Ha! Glad you appreciate my humor! Thanks Debbie!
These sound delicious! Unfortunately I am allergic to lemons (any citrus). What would you suggest as an alternative to the lemon juice??
Thank you
Here’s the vanilla version of these cupcakes, if that helps.
Thank you very much 🙂