Luscious Lemon Raspberry Swirl Cupcakes (Print-Friendly Version)
Light, moist citrus cupcakes with raspberry swirls and lemon cream cheese frosting—a perfect sunshiny summer treat for lemon lovers.
# Ingredients:
→ For the Lemon Raspberry Cupcakes
01 -
8 ounces unsalted butter, at room temperature
02 -
1 teaspoon vanilla extract
03 -
1/2 teaspoon lemon extract
04 -
2 cups granulated sugar
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2 teaspoons lemon zest
06 -
4 large eggs, at room temperature
07 -
1 cup full-fat sour cream
08 -
1/2 cup whole milk
09 -
3 and 1/4 cups plus 3 tablespoons cake flour, divided
10 -
1 and 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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3/4 teaspoon salt
13 -
1 and 1/2 cups raspberries, fresh or frozen (do not thaw if frozen)
→ For the Lemon Cream Cheese Frosting
14 -
12 ounces cream cheese, very soft
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1/2 cup unsalted butter, very soft
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1/2 teaspoon lemon extract
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4 and 1/2 cups confectioners' sugar, sifted
18 -
2 tablespoons fresh lemon juice
19 -
1 teaspoon fresh lemon zest
# Steps:
01 -
Preheat oven to 175°C. Line 2 cupcake tins with paper liners. In a stand mixer bowl with a paddle attachment, cream butter, vanilla extract, lemon extract, sugar, and lemon zest on medium speed until light and fluffy (2 minutes). Add eggs one at a time, mixing well after each addition. On low speed, mix in sour cream and milk. Turn off mixer.
02 -
In the same bowl, add 3 and 1/4 cups of cake flour, baking powder, baking soda, and salt. Use a fork to gently toss the dry ingredients together without overmixing. Fold the dry ingredients into the wet batter using a rubber spatula until just combined.
03 -
In a small bowl, coat raspberries with the remaining 3 tablespoons of cake flour. Gently fold the floured raspberries into the batter until just incorporated.
04 -
Fill each cupcake liner 3/4 full with batter. Bake one pan at a time for 22 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
05 -
In a stand mixer fitted with a paddle attachment, cream the cream cheese, butter, and lemon extract on medium-high speed until completely smooth (2 minutes). Reduce speed to low and gradually add sifted confectioners' sugar. Stir in lemon juice and zest, then beat on medium-high speed for 1-2 minutes.
06 -
Once the cupcakes are fully cooled, spread or pipe the frosting onto the cupcakes. Garnish each cupcake with fresh raspberries and lemon slices as desired.
07 -
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
# Notes & Tips:
01 -
Ensure the butter and cream cheese are very soft for a smooth frosting texture.
02 -
Do not overmix the batter to avoid dense cupcakes.