For the Lemon Cupcakes
Lemon Cupcakes
- 1 2/3 cups all purpose flour, properly measured
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
- 1/3 cup Belfonte sour cream, room temperature
- 1 tablespoon lemon zest
- 2 teaspoons lemon extract
- 1/3 cup milk
Raspberry Frosting
- 3/4 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup raspberries
Directions:
Lemon Cupcakes
Preheat your oven to 350 degrees Fahrenheit. Line a 12-count standard muffin tin with
liners.
In a medium bowl, use a wire whisk to mix baking powder, baking soda, and salt together
until combined.
In a large bowl, whisk granulated sugar, vegetable oil, Belfonte sour cream, lemon zest,
lemon extract, and milk together until smooth.
Pour the dry ingredients into the large bowl of wet ingredients. Use a whisk to slowly and
carefully mix the batter together. Do not mix past when you see the flour mixture
disappear into the batter. The batter may appear to have lumps, but mixing after the
pieces have broken into the batter could lead to dense cupcakes.
Divide the batter between the 12 cupcake liners, about ¼-⅓ cup of batter per liner.
Bake the cupcakes for 17-22 minutes or until the tops are domed, look slightly soft in the
center, and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cupcakes to fully cool before frosting.
Raspberry Frosting
In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle
attachment, beat unsalted room temperature butter until smooth. This should take about 1
minute of mixing on medium speed.
Slowly, add powdered sugar into the bowl. Beat on low speed until the sugar is
incorporated.
Pour raspberries into the frosting. Beat on high speed until the berries are broken up and
dispersed throughout the icing. Use a rubber spatula to scrape down the sides of the bowl
and remix to ensure the ingredients are evenly dispersed.
If desired, transfer the frosting to a piping bag with a tip of your choice. Frost the
cupcakes as desired and top with additional raspberries for decoration.