Ingredients:
For the Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup sour cream
¼ cup whole milk
1 teaspoon vanilla extract
2 tablespoons freshly grated lemon zest
1 cup fresh raspberries, lightly mashed
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Optional Garnish:
Fresh raspberries
Extra lemon zest
Edible flowers or mint leaves (for presentation)
Instructions:
Preheat and Prepare:
Set your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners and set aside.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
Add Wet Ingredients:
To the dry mixture, add softened butter, eggs, sour cream, milk, and vanilla extract. Beat using a hand mixer or stand mixer until smooth and fully incorporated.
Fold in Flavorings:
Stir in lemon zest and mashed raspberries by hand, gently folding them into the batter just until evenly distributed. Avoid overmixing to keep the texture light.
Fill the Liners:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
Bake to Perfection:
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
In a large mixing bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in lemon juice and zest until fully blended and smooth.
Frost and Decorate:
Once cupcakes are completely cooled, frost generously using a piping bag or spatula. Finish with a fresh raspberry and a sprinkle of lemon zest for a beautiful presentation.
Serve and Enjoy:
These cupcakes taste best within the first day but can be stored in an airtight container in the refrigerator for up to 3 days.