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Lemon Raspberry Cupcakes

Delightful Lemon Raspberry Cupcakes feature a zesty lemon base studded with juicy raspberries, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cups sour cream
  • 0.25 cups fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh raspberries

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  5. Beat in the eggs one at a time until fully incorporated.
  6. Mix in the sour cream, lemon juice, and lemon zest until combined.
  7. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Do not over-mix.
  8. Gently fold in the fresh raspberries.
  9. Spoon the batter into the lined muffin tins, filling each about 2/3 full.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For a nutty flavor, substitute half of the all-purpose flour with almond flour. Avoid over-mixing the batter to keep cupcakes airy. If using frozen raspberries, do not thaw before folding them into the batter to prevent bleeding.