Lemon-Raspberry Cupcakes

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 cup white sugar
• 0.5 cups unsalted butter , softened
• 2 eggs , room temperature
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 0.33 cups sour cream , at room temperature
• 2 tablespoons lemon juice
• 1 cup fresh raspberries
• 1.5 teaspoons all-purpose flour

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2. 2

   Whisk 1 ½ cups flour, baking powder, baking soda, and ¼ teaspoon salt together in a small bowl.

3. 3

   Beat sugar and ½ cup butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 tablespoon lemon zest and vanilla extract. Stir in ½ flour mixture until just combined. Add in sour cream and 2 tablespoons lemon juice, stirring until just combined. Add in remaining ½ flour mixture; stir to combine.

4. 4

   Sprinkle 1 cup raspberries with 1 ½ teaspoons flour in a small bowl; toss to coat. Gently fold raspberries into batter. Spoon batter into the prepared muffin cups, filling each ¾ full.

5. 5

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes; transfer to a wire rack until cooled completely, about 20 minutes.

6. 6

   Meanwhile, heat 1 cup raspberries in a small saucepan over medium heat until they burst and release their juices, 5 to 10 minutes; strain through a fine-mesh sieve set over a medium bowl, pressing, using the back of a wooden spoon, to extract approximately ⅓ cup juice from berries. Discard seeds; cool juice completely.

7. 7

   Beat 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in confectioners' sugar, 1 cup at a time, until incorporated. Beat in ⅓ cup raspberry juice, 1 tablespoon lemon juice, ¼ teaspoon lemon zest, and 1 pinch salt; beat until combined. Beat in heavy cream until frosting is light and fluffy, about 2 minutes.

8. 8

   Frost cooled cupcakes; top with additional raspberries.