Description
Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting—plenty to generously frost 15 cupcakes and then some–but it freezes well, and would make a great sugar cookie topping too!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 eggs, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ⅓ cup sour cream, at room temperature
- 2 tablespoons lemon juice
- 1 cup fresh raspberries
- 1 ½ teaspoons all-purpose flour
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 1 pinch salt
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk together 1 1/2 cups flour
- baking powder
- baking soda
- and salt in a small bowl.
- Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time
- making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice
- stirring until just combined. Add in the remaining flour mixture and stir to combine.
- Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups
- filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely
- about 20 minutes.
- Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices
- 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice
- lemon juice
- lemon zest
- and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy
- about 2 minutes.
- Frost cooled cupcakes and top with additional raspberries
- if desired.
Prep Time: 1 hr
Cook Time: 25 mins
Total Time: 1 hr 45 mins
Servings: 12