Although I baked these lovely cupcakes over the weekend, I just got around to finally typing this post up. How cute is the pink frosting?! The best part is that there is 0 food coloring, as this shade is a result of the raspberry puree inside the frosting. In total I had about 14 cupcakes and some frosting left, which I popped into the freezer for later.
Lemon Cupcakes with Raspberry Buttercream Frosting
- 1 1/2 cups + 2 tablespoons cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (125 gr.) sour cream
- 2 eggs at room temperature
- 1/2 cup (125 ml.) milk
- 1 stick (115 gr.) unsalted melted butter
- 1 cup granulated sugar
- 1 lemon’s zest
- 1 1/2 tablespoons lemon juice
- 1 1/4 cups (210 gr.) raspberries (frozen or fresh; I used fresh)
- 2 tablespoons lemon juice
- 2 sticks (230 gr.) unsalted, room temperature butter
- 1/2 teaspoon salt
- 3 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- raspberries for decorating (optional)
As you need the raspberry puree to fully cool, I recommend to start from this step first, like I did. Also, make sure you take out the 2 sticks (230 gr.) of butter in advance, because you want it very soft for your frosting. Anyway, place the raspberries and 2 tablespoons of lemon juice in a saucepan and occasionally mix as it simmers. Initially it will be very liquidy, so it is imperative you give it enough time to thicken into a jam-like consistency, as you can tell from the photos below. Do not strain it, you will hardly notice it in the frosting when eating. Then place this puree in a fridge for at least 30 minutes – the time will vary depending on how hot or cold your location is, but that’s how long I kept mine in.
While the puree is cooling you can start making your cupcakes. Pre-heat your oven to 180°C/350°F. First place the flour, baking powder, and salt in one small bowl. Then in another beat the eggs, sour cream, and milk. Finally, in a third big bowl, rub together the lemon zest with the sugar before you eventually add the melted butter. Mix. This is followed by the addition of the flour mixture before finishing off with the eggs mixture. Make sure you always mix until combined, because if you overdo it you will have dry cupcakes.
Use teaspoons to help you distribute the batter into 12-14 cupcake molds. The original instructions state that you will bake for only 17-19 minutes, but in my case mine stayed in the oven for almost 30 minutes, so this is something highly dependent on your oven. The best trick, as always, is to stick a toothpick into the middle and if it comes out clean then your batch is ready. Also, as a side note, they do rise, so do not overfill like me. In this case you will definitely have over 14.
Once they’re out of the oven give them enough time to completely cool. Then prepare your frosting by beating the soft, room temperature butter on high speed for 1-2 minutes. Add your cooled raspberry puree (make sure it’s not warm at all!), beat, and then sift in the powdered sugar. Beat on low speed at first to avoid powdered sugar flying everywhere 😀 Finish by adding the salt and cream. Mix until creamy and uniform. Look at that lovely pink shade!
If, by any chance, your cupcakes rose and spilled out a bit, you can easily fix the shape by using kitchen scissors to cut off some of the uneven sides, as I did. Use whichever piping tip you desire to frost and don’t worry, extra frosting can be frozen for about a month.
Overall, it’s an incredible blend of sweet and sour, as there is that acidic kick of lemon balanced by the creamy raspberry frosting which feels like it melts in your mouth. I love how perfect this is for summer, as lemons and raspberries are everywhere! My parents and grandmothers really enjoyed them, so I’m very pleased with the result. Store them in a fridge for up to 3 days.
Until next time!