Dessert: United States – Lemon Raspberry Cupcakes with Cream Cheese Frosting

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 22 min

Additional 20 min

Total 1 hr 7 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Cupcakes:
1 3 / 4 cups (220 g) all-purpose flour
1 1 / 2 tsp (7.5 ml) baking powder
1 / 4 tsp (1.25 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
1 cup (200 g) granulated sugar
1 / 2 cup (113 g) unsalted butter, softened
2 large eggs, room temperature
2 tsp (10 ml) finely grated lemon zest (about 1–2 lemons)
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract
1 / 2 cup (120 g) sour cream or plain Greek yogurt, room temperature
1 / 4 cup (60 ml) milk, room temperature
1 1 / 4 cups (300 ml) fresh raspberries (about 6 oz (170 g))
1 tbsp (15 ml) all-purpose flour (for tossing berries)
Cream Cheese Frosting:
8 oz (226 g) cream cheese, softened
1 / 2 cup (113 g) unsalted butter, softened
3 to 3 1 / 2 cups (360–420 g) powdered sugar, sifted
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) fresh lemon juice
Pinch of salt
Optional garnish: extra fresh raspberries and lemon zest

Show original ingredient measurements

Cupcakes:
1 3 / 4 cups (220 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 4 tsp baking soda
1 / 2 tsp fine salt
1 cup (200 g) granulated sugar
1 / 2 cup (113 g) unsalted butter, softened
2 large eggs, room temperature
2 tsp finely grated lemon zest (about 1–2 lemons)
2 tbsp (30 ml) fresh lemon juice
1 tsp vanilla extract
1 / 2 cup (120 g) sour cream or plain Greek yogurt, room temperature
1 / 4 cup (60 ml) milk, room temperature
1 1 / 4 cups fresh raspberries (about 6 oz / 170 g)
1 tbsp all-purpose flour (for tossing berries)
Cream Cheese Frosting:
8 oz / 226 g cream cheese, softened
1 / 2 cup (113 g) unsalted butter, softened
3 to 3 1 / 2 cups (360–420 g) powdered sugar, sifted
1 tsp vanilla extract
1 tbsp (15 ml) fresh lemon juice
Pinch of salt
Optional garnish: extra fresh raspberries and lemon zest

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Line a 12-cup (2.88 L) muffin tin with paper liners.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
Beat in eggs one at a time, scraping the bowl as needed. Mix in lemon zest, lemon juice, and vanilla.
Beat in the sour cream until smooth.
Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry. Mix on low just until combined; do not overmix.
Toss raspberries with 1 tablespoon (15 ml) flour to help prevent sinking, then gently fold them into the batter.
Divide batter evenly among liners (about 3/4 full).
Bake 18–22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting: Beat cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
Gradually add powdered sugar on low speed until incorporated, then add vanilla, lemon juice, and a pinch of salt. Beat on medium-high until fluffy, 1–2 minutes.
Frost cooled cupcakes and garnish with extra raspberries and lemon zest if desired.
Storage: Refrigerate in an airtight container up to 3 days; bring to room temperature 20–30 minutes before serving.

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
Beat in eggs one at a time, scraping the bowl as needed. Mix in lemon zest, lemon juice, and vanilla.
Beat in the sour cream until smooth.
Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry. Mix on low just until combined; do not overmix.
Toss raspberries with 1 tablespoon flour to help prevent sinking, then gently fold them into the batter.
Divide batter evenly among liners (about 3/4 full).
Bake 18–22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting: Beat cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
Gradually add powdered sugar on low speed until incorporated, then add vanilla, lemon juice, and a pinch of salt. Beat on medium-high until fluffy, 1–2 minutes.
Frost cooled cupcakes and garnish with extra raspberries and lemon zest if desired.
Storage: Refrigerate in an airtight container up to 3 days; bring to room temperature 20–30 minutes before serving.