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Lemon Raspberry cupcakes on a plate with polka dot wrappers.
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5 from 1 vote

Lemon Cupcakes With Raspberry Buttercream

These Lemon Cupcakes with Raspberry Buttercream are the perfect Summer cupcake! They are just bursting with flavor from the moist and tangy lemon cupcakes to the sweet, fresh raspberry buttercream.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 18 -20 cupcakes
Author: Jessica

Ingredients

Lemon Cupcakes

  • 1 ¾ cup all-purpose flour
  • 1 ¼ cup granulated sugar
  • 2 teaspoon baking powder
  • ¾ cup unsalted butter softened
  • 3 egg whites
  • 2 teaspoon vanilla
  • 2 tbs sour cream
  • ½ cup whole milk
  • zest of 2 lemons about 4 tsp
  • 2 tbs lemon juice fresh

Raspberry Buttercream

  • 1 cup fresh raspberries
  • 1 teaspoon granulated sugar
  • 2 teaspoon lemon juice
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ½ teaspoon salt
  • ¼ cup raspberry sauce

Instructions

  • Preheat oven to 350°F. Line 2 cupcake tins with paper liners. Set aside.
  • In a large bowl, whisk flour and baking powder together and set aside.
  • In a separate bowl or the bowl of your stand mixer fitted with the paddle attachment, cream butter and sugar together until smooth, 2 minutes. Add egg whites and vanilla and beat until light and fluffy, 2-3 minutes. Add milk, sour cream, lemon juice and lemon zest stirring until completely combined. Finally, pour in flour mixture and mix until just incorporated, you do not want to over mix.
  • Distribute batter to each cupcake liner ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan before transferring to a wire rack to finish cooling completely.

For the buttercream

  • In a small saucepan, add raspberries and toss them with sugar and lemon juice. Allow to simmer on low heat for 8-10 minutes, stirring occasionally and watching closely making sure they do not thicken up too much. Mash them in the pot very well and then transfer to a fine mesh sieve over a bowl and really strain them as well as you can to get the seeds out. Make sure you press them down to get all of the juice into the bowl. Allow to cool completely to room temperature and thicken slightly, about 15 minutes.
  • Cream butter until smooth with no lumps. Add powdered sugar one cup at a time and salt. Pour in raspberry sauce slowly and gradually. You can add more or less to desired consistency. Frost cupcakes once they are completely cooled.

Notes

Storage instructions: Lemon Cupcakes with Raspberry Buttercream will stay fresh for up to 3 days stored in an airtight container in the refrigerator.