Lemon Raspberry Cupcakes

by Alesha Jansen 1 Comment

Lemon Raspberry Cupcakes

These cupcakes taste like spring! A fresh flavor and light texture, these will be sure to delight. 

INGREDIENTS

Lemon cupcakes:

• 1 cup all-purpose flour 
• 1/2 cup sprouted barley flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter 
• 1 cup natural cane sugar 
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 tablespoons fresh lemon juice
• 2 tablespoons lemon zest 
• 1/2 cup whole milk (or milk of your choice)
• 1/4 cup sour cream (or dairy substitute)

Raspberry buttercream:

• 1 cup unsalted butter 
• 3 and 1/2 cups powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup raspberry jam (you can also use fresh berries.)

Directions 

• Preheat oven to 350°F. 
• In a mixing bowl, mix the flours, baking powder, and salt. Set aside.
• Beat together the butter and granulated sugar until light and fluffy. Mix in eggs individually, add vanilla extract, lemon juice, and lemon zest, mix until combined. Mix in milk and sour cream.
• Add the dry ingredients to the wet ingredients and mix. Do not over mix. 
• Pour batter into muffin tins. Bake at 350°F for 18-22 minutes or until done.
• Remove from the oven and transfer cupcakes to a wire rack to cool.

Raspberry buttercream:

• In a mixing bowl, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract. Add the raspberry jam or fresh berries and salt, mix until smooth.
• Frost the cupcakes after they have cooled.

Share your results on Instagram!

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