LEMON RASPBERRY CUPCAKES

A delightful combination of zesty lemon and juicy raspberries come together in these delicious cupcakes.

Ingredients:

• 1 1/2 cups (190g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1/4 cup (60g) sour cream
• 1/4 cup (60ml) whole milk
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tsp pure vanilla extract
• 1 cup fresh raspberries (tossed in 1 tsp flour to prevent sinking)

Instructions:

• Preheat the oven to 350°F (180°C) and line a cupcake tin with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
• Combine sour cream, milk, lemon juice, lemon zest, and vanilla extract in another bowl.
• Gradually add the dry ingredients and wet ingredients to the butter mixture, alternating between them, until just combined.
• Gently fold in the raspberries.
• Scoop the batter into the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Lemon Buttercream Frosting:

• In a mixing bowl, beat softened butter until creamy.
• Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt, mixing until smooth.
• If the frosting is too thick, add a tablespoon of heavy cream or milk at a time until desired consistency is reached.
• Frost the cooled cupcakes and enjoy!

Popular questions:

1. Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries in this recipe. Thaw them before tossing them in flour to prevent sinking.

2. Can I substitute lemon juice with lemon extract?

You can use lemon extract, but adjust the quantity as extracts are more potent than juice.

3. How can I store these cupcakes?

Store leftover cupcakes in an airtight container at room temperature or in the refrigerator for up to 3 days.

4. Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw before frosting and serving.

5. Can I use low-fat yogurt instead of sour cream?

Yes, you can substitute low-fat yogurt for sour cream in this recipe.

6. What if my raspberries still sink despite tossing in flour?

If the raspberries sink, try adding them to each filled cupcake just before baking to distribute them more evenly.

7. Can I reduce the amount of sugar in the frosting?

You can adjust the sweetness of the frosting to your preference by adding powdered sugar gradually and tasting as you mix.

8. Can I use plant-based milk in this recipe?

Yes, you can use almond, soy, or any other plant-based milk as a substitute for whole milk.

9. How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are ready.

10. Can I omit the lemon zest?

Lemon zest adds extra flavor, but you can omit it if you prefer a less intense lemon taste.

Helpful tips:

• For a burst of color, top each cupcake with a fresh raspberry.
• Add a drop of red food coloring to the frosting for a pink hue.
• Make sure all ingredients are at room temperature for a smoother batter.
• Adjust the amount of lemon juice in the frosting to suit your taste preferences.
• Decorate with lemon slices or additional lemon zest for a decorative touch.
• Use a piping bag to frost the cupcakes for a professional-looking finish.
• Experiment with different berries or citrus fruits for unique flavor combinations.
• Allow the cupcakes to cool completely before frosting to prevent melting.
• Store cupcakes in a single layer to prevent smudging the frosting.
• Share these cupcakes with friends and family for a delightful treat!

Expert Secrets:

• Creaming the butter and sugar until light and fluffy is crucial for a tender crumb in the cupcakes.
• Adding sour cream and milk keeps the cupcakes moist and adds richness to the batter.
• Sifting the powdered sugar for the frosting ensures a smooth texture without lumps.
• Adjusting the amount of lemon juice in the frosting allows you to control the tartness of the flavor.
• Gently folding in the raspberries prevents them from breaking apart and distributes them evenly in the batter.
• Be careful not to overmix the batter to avoid a dense texture in the cupcakes.
• Using fresh lemon juice and zest provides a vibrant citrus flavor that balances the sweetness of the cupcakes.
• Chilling the frosting for a few minutes before piping it onto the cupcakes helps it hold its shape better.
• Experiment with different piping tips to create decorative designs on the cupcakes.
• Enjoy these lemon raspberry cupcakes as a delightful treat for any occasion!