Description
Delightful square cupcakes with a lemon raspberry swirl and cream cheese frosting, perfect for any gathering.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Zest of 2 lemons
- 1 cup fresh raspberries
- 1/2 cup raspberry preserves
- 1/4 cup lemon curd
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Yellow food coloring (optional)
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a square cupcake pan with parchment paper or silicone liners, or lightly grease the pan and set it aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the lemon zest.
- Gently fold in the fresh raspberries, being careful not to overmix and break them.
- Pour half of the cupcake batter into each square cupcake mold, filling about halfway. Dollop the raspberry preserves and lemon curd over the batter and swirl gently with a knife. Add the remaining batter to each mold, filling them to about three-quarters full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack.
- In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, and vanilla extract, and continue to beat until well combined. If desired, add a few drops of yellow food coloring for a vibrant color.
- Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting on top of each square cupcake. Garnish with fresh raspberries.
Notes
- Enjoy these delightful square cupcakes at any gathering or as a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg