Name: Lemon Raspberry Cupcakes
Ingredients: 2 sticks (8 ounces) unsalted butter, at room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 2 cups granulated sugar; 2 teaspoons lemon zest; 4 large eggs, at room temperature; 1 cup full-fat sour cream; 1/2 cup whole milk; 3 and 1/4 cups plus 3 tablespoons cake flour, divided; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 and 1/2 cups raspberries, fresh or frozen, if using frozen don’t thaw first; 12 ounces cream cheese, VERY soft; 1/2 cup unsalted butter, VERY soft; 1/2 teaspoon lemon extract; 4 and 1/2 cups confectioners’ sugar, sifted, more if needed; 2 tablespoons fresh lemon juice; 1 teaspoon fresh lemon zest

Ingredients

Scale

For the Lemon Raspberry Cupcakes:

2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups granulated sugar
2 teaspoons lemon zest
4 large eggs, at room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups plus 3 tablespoons cake flour, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups raspberries, fresh or frozen, if using frozen don’t thaw first

For the Lemon Cream Cheese Frosting:

12 ounces cream cheese, VERY soft
1/2 cup unsalted butter, VERY soft
1/2 teaspoon lemon extract
4 and 1/2 cups confectioners’ sugar, sifted, more if needed
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest

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Instructions

For the Lemon Raspberry Cupcakes:

Preheat oven to 350 degrees (F).

Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake one pan at a time, for about 22 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.

For the Lemon Cream Cheese Frosting:

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.

Storage:

Cupcakes are best the day they are made, but will keep, covered and stored in the fridge, for 3 days. Bring to room temperature before serving.