Lemon Sour Cream Cupcakes with Raspberry and Vanilla Buttercream
Makes: 26 cupcakes Prep time: 45 minutes Bake time: 22 to 24 minutes
Ingredients
Cupcake
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
Directions
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