These Lemon Cupcakes with Raspberry Buttercream are theperfect Summer cupcake! They are just bursting with flavor from the moist and tangy lemon cupcakes to the sweet, fresh raspberry buttercream.
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.