Jun 17, 2011

Vanilla Cupcakes with Lemon-Raspberry Buttercream

There isn't much to say about these cupcakes except that they scream summer and are delicious.  I know that summer hasn't officially arrived yet but with temperatures in the 90's, it's hard to tell!

These are great for those times that you want a cupcake but don't want anything too heavy.  For me, lemon always seems to lighten and brighten dishes and the raspberry add just enough sweetness to the already delicious vanilla cupcake to make these real winners.

I thought about filling the cupcakes with the raspberry preserves and then just making lemon buttercream.  I still think that would be delicious even though I didn't do that this time.

Vanilla Cupcakes with Lemon-Raspberry Buttercream

for the cupcakes:
3 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract

1. Preheat the oven to 350 degrees and line 24 muffin tins with paper liners; set aside.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Whisk together and set aside.
3. Place the butter in the bowl of an electric mixer. Scrape out the seeds of the vanilla pod and add the seeds to the butter. Beat the butter and vanilla bean seeds on medium-high for 3 minutes, until creamy. Scrape down bowl and beat for additional minute.
4. Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time, beating well after each addition and scraping the bowl as necessary.
5. In a liquid measuring cup, whisk together the buttermilk and vanilla. With the mixer on low, add the dry ingredients, alternating with the wet ingredients. Begin and end with the dry ingredients. Mix only until incorporated, do not over-mix. Scrape down the bowl and mix for 15 seconds longer.
6. Fill prepared muffin tins 2/3 of the way and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for a few minutes before removing to a wire rack.

for the buttercream:
1 cup unsalted butter, at room temperature
3 3/4 cups confectioners' sugar
1 lemon, juice & zest of
1 tsp. vanilla extract
1/8 tsp. salt
1/3 cup seedless raspberry preserves

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and beat until well combined and fluffy, 2-3 minutes.
2. Add the lemon juice, zest, and vanilla and continue to beat for another 1-2 minutes, until creamy.
3. Stir in the preserves and beat until fluffy, 2-3 minutes longer.

cupcakes from Annie's Eats, buttercream adapted from food.com


Jen said...

I think I missed something.. what is the red velvet heart you refer to in step 6 of the cupcakes?  Thanks!

goodthymes said...

Thank you so much for catching and commenting. I used a recipe that I have made before but added the red velvet hearts to it. I thought I edited and took that part out but I guess not! It should be fixed now.  Thanks!  -Rachel

jmonday556 said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com  

Jenny said...

These look great- looking forward to trying this frosting!

Merium Crook-vander Ros said...

these look so yummy!  can't wait to try them!

Jenn said...

These cupcakes look perfect.  The cupcake looks like it bakes up beautifully and your frosting looks so light and creamy.  Can I ask you if the cupcakes are light and fluffy or dense?  I have been searching for the perfect vanilla cake recipe, but I really prefer light & fluffy ones.  I am a new follower, come check out my blog, if you're interested.  eatcakefordinner@digis.net

goodthymes said...

Hi! The cupcakes are pretty light and fluffy. Just be careful not to overmix the batter and you should be fine.  They have great flavor and that's why I keep going back to them. Enjoy and thank you! :)  -Rachel

bakerbynature said...

lemon and raspberry are the perfect summer flavor combination; these cupcakes look so pretty and delicious.

Jenn (Cookies Cupcakes Cardio) said...

Your cupcakes look absolutely perfect!  I've been looking for a new vanilla recipe, so I'm going to try this one soon! Thanks!

Lux said...

I love vanilla cupcakes. They are simply delicious and your recipe doesn't disappoint. Thank you!

For a vegan alternative, try this out: http://www.fourgreensteps.com/community/recipes/dessertsagoodies/vegan-cupcakes

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