Lemon Sour Cream Cupcakes with Raspberry and Vanilla Buttercream

Hi my friends!! It’s almost April and I cannot believe how fast the time is going by, and that Summer is just around the corner. Well, here in Florida, it can be 50 degrees one day and 80 the next, so we relish the cooler temps while we have them 🙂

I love citrus recipes when the weather turns warmer and lemon is one of my favorite flavors.  I decided to come up with something fun, delicious and pretty all at the same time 🙂  Taking photos of my baked goods is one of my favorite things to do, so when something turns out really nicely, I can’t wait to shoot it!! I’ve been on the hunt for really cute Spring themed props lately and I found a bunch at Anthropologie!  I LOVE that store, not only for the fashion, but for the home goods section as well.  I found these cute plates and towels, then headed over to Williams Sonoma for the sprinkles, liners and cupcake toppers.  I ended up not even needing to use the sprinkles because they came out so pretty!! I liked photographing them though, so I included them in some of the shots here.  I mean, who doesn’t love sprinkles? 🙂

These cupcakes are incredibly delicious! Filled with a lovely lemon flavor, the texture of the cake is so moist and scrumptious.  To be honest, I wanted to make the flowers look a little more defined than they did, but the buttercream flavors came out very soft and not stiff enough to make the flowers hold up right for long.  The first dozen came out well, then the buttercream got too soft and the flowers kind of wilted 🙂 So, what I would recommend if you don’t want to layer the buttercream flavors and make flowers, is just to pipe some vanilla first, then some raspberry buttercream on top of the cooled cupcakes. You don’t need to make any special decorations on top of these tasty cupcakes to make them taste any more delicious than they already do 🙂

I hope you love this delicious recipe and make it for your favorite bunnies this Spring 🙂

Some of the yummy ingredients in this recipe!

Gorgeous lemons 🙂

This batter was ridiculously good!! The sour cream made it taste so luscious.

Warm from the oven, they were irresistible 🙂

They were a light golden brown when I knew they were done.

I love overhead shots 🙂

The vanilla buttercream is so sweet and light!

I made the mistake of buying raspberry jam with seeds in it, so I spent a bit of time using a sieve to get them all out 🙂  The buttercream came out so so good!!

I took some wax paper and layered the raspberry first, then the vanilla buttercream on top. Rolled it up and put it in a piping bag in order to make the flowers.

I used this type of piping tip to shape the flowers, but after a few cupcakes, the buttercream became too soft. If you’d like to try it, I got these on Amazon….


Some of the first ones I did came out pretty! The cupcake toppers looked so cute too!

How cute are these props? I collect them…you should see my props closets 🙂

I love this shot!!

I have a mini cake dome just for a single cupcake 🙂

I hope you love these as much as I loved making them 🙂

Lemon Sour Cream Cupcakes with Raspberry and Vanilla Buttercream

Makes: 26 cupcakes Prep time: 45 minutes Bake time: 22 to 24 minutes



1 cup softened, unsalted butter

2 cups Dixie Crystals Sugar

3 large eggs

2 and 1/2 teaspoons lemon zest

2 teaspoons lemon juice

1 teaspoon best quality vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

2 cups full fat sour cream

3 and 1/2 cups all purpose flour

Vanilla buttercream

1 cup softened, unsalted butter

4 cups Dixie Crystals Confectioners Sugar

1 teaspoon best quality vanilla extract

2 tablespoons heavy cream

pinch of salt

Raspberry buttercream

1 cup softened, unsalted butter

3 and 1/2 cups Dixie Crystals Confectioners Sugar

1/3 cup raspberry jam without seeds

1 teaspoon best quality vanilla

1 tablespoon heavy cream

1/8 teaspoon salt

26 standard cupcake liners

Cupcake toppers/piping tips, bags and or sprinkles if you like


Preheat your oven to 350 degrees. Line your standard muffin cups with cupcake liners and set aside.

In your mixing bowl, beat together the butter and sugar until light and fluffy.

Add in the eggs, one at a time and mix until incorporated. Scrape down your bowl and add in the vanilla, lemon zest and lemon juice.

Add in both cups of sour cream and blend well.

In another bowl, whisk together the flour, baking soda, baking powder and salt until combined.

Add the flour mixture to the wet mixture and blend until just incorporated. Make sure not to over mix the batter or it will make the cupcakes tough and chewy.

Scoop the batter into the cupcake liners with an ice cream scoop. A larger sized scoop will make the batter come up about 3/4 of the way full.

Bake the cupcakes for 10 minutes, then rotate the pan. Bake for another 12 to 14 minutes, or until the cupcakes are lightly golden brown and spring back in the middle.

Cool for 10 minutes, then remove them to a wire rack to cool completely before you frost them.  I even put mine in the fridge while I was making the buttercream.

To make the vanilla buttercream

In your mixing bowl, beat the butter and vanilla.

Add in the confectioners sugar, one cup at a time. Combine well.

Add in the cream and pinch of salt.

Beat until light and fluffy.

Set aside while you make the raspberry buttercream

To make the raspberry buttercream

In your mixing bowl, beat the butter and vanilla until combined.

Add in the raspberry jam.

Add in the confectioners sugar, one cup at a time and combine well.

Add in the heavy cream and pinch of salt.

Beat until light and fluffy.

If you would like to make two tone flowers, see my photos above and layer the raspberry buttercream first, then the vanilla on top of it on a piece of wax paper.

Roll the wax paper up and place it into a large piping bag fitted with a flower type of tip.

The buttercream flavors are both very soft, so don’t expect them to come out perfectly this way.

If you don’t want to try this, first pipe some vanilla buttercream on top of the cooled cupcakes.

Then, pipe some of the raspberry buttercream on top.

Add sprinkles, cupcake toppers, or just leave them simple and pretty!!

Keep them in the fridge for a day or so.  These can’t be frozen because of the buttercream.

Enjoy!! xo

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