Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting Recipe

Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting Recipe - These 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

Ingredients

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

Instructions

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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