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Gluten-Free Lemon Cupcakes with Raspberry Frosting

The lemon cupcake is very fluffy, moist, and slightly tart from the lemon juice and zest. Topping the cupcake is a sweet, pretty-pink raspberry flavored buttercream frosting that really complements the lemon cake.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cupcakes, Frosting, Gluten-Free, Lemon, Raspberry
Servings: 14
Calories: 385kcal

Equipment

  • Cupcake pan

Ingredients

For the Cupcakes:

  • 1 stick butter, softened
  • 1 1/2 c. granulated sugar
  • 3 eggs
  • 1/4 c. sour cream
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 TBSP. lemon zest
  • 1/2 c. lemon juice
  • 1/4 c. milk
  • 1 1/2 c. Bob's Red Mill 1to1 gluten-free all purpose baking flour, or regular all purpose flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder

For the Frosting:

  • 2 sticks butter, softened
  • 2 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 TBSP. heavy whipping cream
  • 1 c. fresh raspberries or frozen
  • 6 c. powdered sugar

Instructions

Making Gluten-Free Lemon Cupcakes

  • Start by preheating your oven to 350º F.
  • Line your cupcake pan with paper cupcake liners.
  • In the bowl of a stand mixer fitted with a paddle attachment or large bowl with a hand mixer, cream together softened butter and sugar together until smooth.
  • Next, on medium speed, beat in 1 egg at a time, blending in between eggs.
  • Add in the sour cream, vanilla and lemon extracts, lemon zest, lemon juice, and milk.
  • In a separate small bowl, whisk together gluten-free flour, salt, and baking powder. 
  • Slowly add the dry ingredients into the bowl with the wet ingredients and blend on medium/high speed until batter is smooth.
  • Scoop batter into each cupcake well about 3/4 of the way full.
  • Bake for about 18-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
  • After cupcakes have cooled a bit in pan, remove them and place on a wire rack. Frost cooled cupcakes with raspberry buttercream frosting. 

Making Raspberry Frosting

  • First, make sure both the butter and cream cheese are softened before using.
  • In a bowl, beat the softened butter and cream cheese together until smooth. Set aside.
  • Next, pour 1 cup fresh or frozen raspberries into a saucepan and start mashing the berries down with the back of a spoon until it becomes mushy in texture. Like a jam. This should take several minutes.
  • Take the raspberries off of heat and strain the berries through a mesh strainer to get all the delicious juice out. You don't want any solid fruit, just the juice.
  • Let the raspberry juice cool down for about 5 minutes.
  • Back to the bowl with the butter/cream cheese mixture. Add in the vanilla extract, heavy whipping cream, and 6 tablespoons of the raspberry juice. Beat mixture well.
  • Last, add in the powdered sugar. It's best to add in the sugar 1/2 cup at a time so it doesn't make a huge mess. Beat on high speed until the buttercream is light and fluffy. This should take a couple of minutes.

For Best Results:

  • Place buttercream frosting in the fridge for at least 1/2 hour to firm up a bit before frosting cupcakes.
  • You can pipe the frosting onto the cupcakes like I did or just use a knife and spread frosting on. I used a Wilton 1M piping tip.
  • Makes about 14 cupcakes. Enjoy!

Nutrition

Calories: 385kcal
Tried this recipe?Let us know how it was!