Friday, October 23, 2020




These lemon and raspberry cupcakes are light, chewy and soft like the sun! Topped with a lemon cream cheese frosting, lemon wedges, lemon zest and fresh raspberries, they're the perfect summer dessert.



  • 3 large egg whites
  • ¼ teaspoon of salt
  • 6 c. (86 g) sour cream
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons of baking powder
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (30 ml) of water
  • 6 tablespoons (84g), unsalted butter, room temperature
  • 3/4 cup (155 g) sugar
  • 1 1/4 cups (163 g) all-purpose flour
  • 4 tablespoons (60 ml) of milk
  • 2 tablespoons of lemon juice


  • 1/2 cup (95 g) shortening
  • 1/2 cup (112 g) salted butter, room temperature
  • 4 oz (113 g) raspberries
  • 4 cups (460 g) powdered sugar
  • Raspberries, for garnish
  • Lemon slices, for garnish


First, preheat the oven to 350 ° F (176 ° C) and add the cupcake molds to a cupcake mold.

Then, heat butter and sugar together until light and fluffy, 3-4 minutes.

Add sour cream, vanilla extract and lemon zest and mix until blended.

Add the egg whites in two batches, mixing until well combined after each. Scrape the sides of the bowl as needed to make sure everything is incorporated and smooth.

In another bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice.

Add half of the dry ingredients to the dough and mix well. Add the milk mixture and mix well. Add the rest of the dry ingredients and mix until well combined. Scrape the sides of the bowl as needed to make sure all the ingredients are incorporated.

Fill the cupcake liners about 3/4 full and bake for 15 to 17 minutes, or until a toothpick inserted comes out with a few crumbs.

Remove the cupcakes from the oven and let cool for about 2-3 minutes, then place them on a wire rack to cool completely.

To make the frosting, add the raspberries in a food processor and mash until smooth. Pass the puree through a fine sieve. You will end up with about 1/4 cup of mash. Reserve the mash.

Beat butter and vegetable fat together in a large mixing bowl until well blended and smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add 2 tablespoons of raspberry puree and mix until blended

Add the rest of the powdered sugar and mix until smooth.

Add the remaining raspberry puree as needed to achieve the right consistency of frosting and flavor.

Apply the frosting to the cupcakes.

Garnish each cupcake with a lemon and raspberry slice and serve. Happy Cooking Time.