50 minutes
15
intermediateIngredients
For the lemon cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (about 2 medium lemons)
- 1/2 cup whole milk
- 1/4 cup sour cream
(or just use a lemon cake mix!)
For the raspberry buttercream:
- 1 cup unsalted butter softened
- 3 and 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/3 cup of fresh Wish Farms raspberries, muddled
- tiny pinch of salt
Directions
To make the lemon cupcakes:
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Preheat oven to 350°F. Line two muffin pans with 15 cupcake liners.
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In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
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In another bowl or hand mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream.
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Add the dry ingredients to the wet ingredients and mix until just combined.
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Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
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Remove from the oven, then carefully remove the cupcakes from the pan and let cool.
To make the raspberry buttercream:
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In the bowl of a mixer, mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the muddled raspberries and salt and continue mixing until fully combined.
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Frost the cooled cupcakes as desired.
- The buttercream should look light and fluffy. Pour into a frosting attachment or ziplock bag and pipe onto the cooled cupcakes.
- Top with a fresh raspberry and enjoy!
