Ingredients
Cupcakes Ingredients
- 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 (do not thaw if frozen)
Frosting Ingredients
- 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
Instructions
- Prepare Oven and Pans: Preheat your oven to 350 degrees Fahrenheit. Line two cupcake tins with paper liners and set aside.
- Make Cupcake Batter: In a stand mixer bowl fitted with a paddle attachment or a large bowl with a handheld mixer, beat together the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Reduce the speed to low and beat in the sour cream followed by the milk.
- Add Dry Ingredients: Turn off the mixer. In a separate bowl, lightly toss together 3 and 1/4 cups of cake flour, baking powder, baking soda, and salt with a fork. Gently fold the dry ingredients into the wet batter using a rubber spatula, mixing just until combined to avoid overmixing which can lead to dense cupcakes.
- Fold in Raspberries: Toss the remaining 3 tablespoons of flour with the raspberries in a small bowl. Gently fold the raspberries and the excess flour into the batter, stirring just until combined.
- Bake the Cupcakes: Spoon the batter into the prepared cupcake tins, filling each mold about three-quarters full. Bake one pan at a time for about 22 minutes or until a tester inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In a clean bowl, beat the cream cheese, butter, and lemon extract on medium-high speed until smooth and creamy, about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Add lemon juice and zest, then beat on medium-high for 1-2 minutes until fluffy.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the lemon cream cheese frosting on top. Garnish with fresh raspberries and lemon slices if desired.
- Storage: Store cupcakes covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Notes
- Using room temperature ingredients helps achieve a smooth batter and even baking.
- Do not thaw frozen raspberries before adding to the batter to prevent color bleeding and sogginess.
- Be careful not to overmix the batter once dry ingredients are added to keep cupcakes light and fluffy.
- Cupcakes are best eaten the day they are made but can be refrigerated for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving to enhance flavor and texture.
- Sift confectioners’ sugar to avoid lumps in the frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes per batch, approx. 44 minutes total
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian