Yield: 12-14 cupcakes
Raspberry Cupcakes
Prep Time
15 minutes
Cook Time
20 minutes
Additional Time
15 minutes
Total Time
50 minutes
Ingredients
- 1 sticks (4 ounces) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 teaspoons lemon zest
- 2 large eggs, at room temperature
- 1/2 cup full fat sour cream
- 1/4 cup whole milk
- 1 3/4 cup cake flour, divided*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup raspberries, fresh or frozen**
- 1 recipe Raspberry Buttercream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl or the bowl of a stand mixer with a paddle attachment, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract lemon juice, zest, and sour cream
- Gradually add half of the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the remaining dry ingredients.
- Gently fold in the fresh raspberries.
- Fill cupcake liners about two-thirds full with the batter.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Frost cooled cupcakes with raspberry buttercream and top with a fresh raspberry if desired.
Notes
*No cake flour? No problem. Measure out the flour for the recipe, take out 1 tablespoon and replace it with cornstarch. Then stir it all together and you have homemade cake flour!
**Frozen Raspberries work well but do not thaw them!