Chocolate Lambic Cupcakes with Raspberry Cream Cheese Frosting

Chocolate Lambic Cupcakes

Decadent cupcakes made with Framboise Lambic and topped with raspberry cream cheese frosting. Adapted from Dave Lieberman’s Chocolate Stout Cupcakes.



  • Cupcakes:
  • 3/4 c. unsweetened cocoa
  • 2 c. sugar
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • pinch of salt
  • 12 oz. Framboise Lambic
  • 1 stick butter, melted
  • 1 tbsp. vanilla extract
  • 3 large eggs
  • 3/4 c. sour cream
  • Frosting:
  • 8 oz. cream cheese
  • 5 tbs. butter, softened
  • 2 tbsp. vanilla extract
  • 2 c. powdered sugar
  • 6 oz. fresh raspberries, pureed


  1. Preheat oven to 350 degrees. Line 24 muffin tins with paper liners or spray with cooking spray.
  2. Whisk together cocoa, sugar, flour, baking soda, and salt in a small mixing bowl.
  3. In a large mixing bowl, stir together Lambic, melted butter, and vanilla. With hand mixer on low, beat in one egg at a time and then add sour cream. Mix until smooth.
  4. With hand mixer still on low speed, slowly add dry mixture into the wet mixture. Beat until well-combined.
  5. Pour batter into muffin tins, filling each 3/4 of the way full. Bake for 12 minutes; rotate pans. Bake for another 12-13 minutes or until toothpick inserted into the center of cupcake comes out clean. Cool completely before frosting.
  6. While cupcakes are cooling, start making frosting. Use a hand mixer to beat together cream cheese, butter, and vanilla extract in a small mixing bowl. Gradually beat in powdered sugar. Fold in raspberry puree. Generously frost each cupcake.