Lemon Cupcakes with Raspberry Buttercream

Light and fluffy lemon cupcakes are topped with an incredible homemade raspberry buttercream! Everyone will love these impressive cupcakes.

Lemon Cupcakes with Raspberry Buttercream

Ingredients
For the lemon cupcakes:
  1. 1 1/2 cups + 2 tablespoons cake flour
  2. 1 1/4 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 1/2 cup sour cream (I used full fat)
  5. 1/2 cup milk (I used whole)
  6. 2 large eggs, at room temperature
  7. 1 stick (4 ounces) unsalted butter, melted
  8. 1 cup granulated sugar
  9. Zest of one lemon (about 3 teaspoons)
  10. 1 1/2 tablespoons fresh lemon juice

For the raspberry buttercream:
  1. 1 1/4 cups frozen raspberries (I think fresh would also work just fine)
  2. 2 tablespoons lemon juice
  3. 2 sticks (8 ounces) unsalted butter, VERY soft
  4. 1/2 teaspoon salt
  5. 3 1/2 cups confectioners sugar (more if needed), sifted
  6. 1 tablespoon heavy cream (more if needed)
  7. 1/4 cup fresh raspberries, for decorating (optional)

Instructions
For the lemon cupcakes:
  • Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; lightly spray the paper liners with non-stick baking spray; set aside.
  • In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.
  • In a large measuring cup or bowl combine sour cream, milk, and egg; mix well to combine; set aside.
  • In a small bowl combine the sugar and lemon zest; rub the lemon zest into the sugar until fragrant and well combined.
  • In a large bowl or stand mixer fitted with the paddle attachment beat the melted butter and lemon sugar on medium-speed until well combined; about 2 minutes. Add in the lemon juice and beat for another minute on medium-speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
  • Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (or with just a few solid crumbs). Allow cupcakes to cool in the pan for a few minutes, then transfer them to a cooling wrack to cool completely. Once cool, frost with the raspberry buttercream and extra berries.