Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting Recipe

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Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting RecipeThese Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet! Topped with lemon cream cheese frosting, lemon slices, lemon zest, and fresh raspberries, they’re the perfect Summer dessert. A must try for lemon lovers!

Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting Recipe

yield 24 cupcakes


For the Lemon Raspberry Cupcakes:
2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups granulated sugar
2 teaspoons lemon zest
4 large eggs, at room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups plus 3 tablespoons cake flour, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups raspberries, fresh or frozen, if using frozen don’t thaw first

For the Lemon Cream Cheese Frosting:
12 ounces cream cheese, VERY soft
1/2 cup unsalted butter, VERY soft
1/2 teaspoon lemon extract
4 and 1/2 cups confectioners’ sugar, sifted, more if needed
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest


For the Lemon Raspberry Cupcakes:

  1. Preheat oven to 350 degrees (F).
  2. Line 2 cupcake tins with paper liners; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes.
  4. Add in the eggs, one at a time, beating well after each addition. READ MORE

Recipe by: bakerbynature.com

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