Jun 30, 2009

Lemon Raspberry Cupcakes



These just scream summer! As soon as I saw them, I knew I had to make them. I really like lemons and raspberries together so this was a perfect combination.

I am not usually a huge fan of white cake, but this was very moist and tender. I clearly need to work on my piping skills, but they tasted great!!


Lemon Raspberry Cupcakes

Cupcakes
2 sticks unsalted butter, room temperature
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
zest and juice of 2 Meyer lemons

Filling
Raspberry preserves

Frosting
2 sticks unsalted butter, room temperature
3 cups powdered sugar
3 Tbsp. raspberry preserves
24 raspberries

Directions
1. Wash and drain raspberries.
2. Allow to dry on a paper towel. (This will prevent excess liquid dripping onto the frosting.)
3. Preheat the oven to 350 degrees.
4. Mix together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
5. In a large mixer fitted with the paddle attachment, or with a hand mixer, beat the butter on medium speed until light and fluffy.
6. Continue beating and gradually add sugar until fluffy, about 3 minutes.
7. Gradually drizzle in the eggs, and beat in between additions, occasionally scraping down the sides of the bowl. Beat until batter is no longer slick.
8. Alternate adding the flour mixture and buttermilk on low speed, starting and ending with the flour mixture.
9. Beat in the lemon juice and lemon zest.
10. Divide batter between 24 cupcake liners, and bake for 18-20 minutes, until inserted toothpick comes out clean.
11. Transfer to wire rack and let cool completely.
12. To fill the cupcakes, cut a small cone out of each cupcake using a small paring knife.
13. Fill with 1 tsp. raspberry preserves and replace each cone. (You may need to cut a small part of the cone off so it sits evenly.)

Frosting Directions
1. In a large mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium speed until fluffy.
2. Gradually add powdered sugar until frosting consistency.
3. Add preserves and continue to beat until a pinkish hue and raspberry flavor is achieved.
4. Pipe onto cupcakes as desired. (Smoothing with a knife will not work as well with the cone.)
5. Put a raspberry in the center of each cupcake.




1 comment:

Rebecca said...

Yum!! These look so good, can't wait to try them out!

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