LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM
Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!
Provided by Danielle
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
- In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
- Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
- Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
- Frost the cooled cupcakes as desired.
RASPBERRY LEMON CUPCAKES
A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They're bursting with bright, fresh flavors.
Provided by Sally
Categories Cupcakes
Time 2h45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (177°C). Line 12-count muffin pan with paper liners. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
- Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
- Frost cooled cupcakes however you'd like. I filled a few of the cupcakes with some frosting before topping with more frosting. That's optional, but recommended. It gives the cupcakes more raspberry flavor! To fill the cupcakes: using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of raspberry frosting inside and top with the piece of cupcake you removed to seal. See photos in this recipe for a visual.
- I used a Wilton #12 piping tip to frost the cupcakes. Top with fresh raspberry and a lemon slice. Store cupcakes in an airtight container at room temperature for 1 day and then in the refrigerator for up to 3 days.
LEMON RASPBERRY CUPCAKES
These Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet! Topped with lemon cream cheese frosting, lemon slices, lemon zest, and fresh raspberries, they're the perfect Summer dessert. A must try for lemon lovers!
Provided by Ashley Manila
Categories Dessert
Time 1h12m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees (F).
- Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake one pan at a time, for about 22 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.
- Cupcakes are best the day they are made, but will keep, covered and stored in the fridge, for 3 days. Bring to room temperature before serving.
LEMON RASPBERRY CUPCAKES
I wanted to make a cupcake that reflects the summertime. And what better way than making a cupcake after a nice tall ice cold glass of lemonade!
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
- Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
- Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
- For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
- After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
- For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
- To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!
LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
LEMON-RASPBERRY CUPCAKES
Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
- Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
- Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
- Frost cooled cupcakes and top with additional raspberries, if desired.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 73.6 g, Cholesterol 98.2 mg, Fat 26.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 16.3 g, Sodium 174.4 mg, Sugar 58.8 g
RASPBERRY-FILLED LEMON CUPCAKES
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious raspberry-filled cupcakes - perfect dessert to impress your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
- In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 25 g, TransFat 2 g
LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Provided by Food Network
Time 50m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
- Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
- For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
- Frost the cooled cupcakes with the cream cheese frosting.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
More about "lemon raspberry cupcakes with raspberry balsamic cream cheese frosting food"
LEMON CUPCAKES WITH RASPBERRY LEMON …
From callmepmc.com
FLUFFY LEMON RASPBERRY CUPCAKES | BEST …
From lifeloveandsugar.com
EASY LEMON RASPBERRY CUPCAKES - I HEART NAPTIME
From iheartnaptime.net
LEMON CUPCAKES WITH BLACKBERRY CREAM CHEESE …
From sallysbakingaddiction.com
BEST LEMON CUPCAKES + LEMON CREAM CHEESE …
From fivehearthome.com
LEMON CUPCAKES WITH VANILLA FROSTING - SALLY'S …
From sallysbakingaddiction.com
LEMON RASPBERRY CUPCAKES - SUGAR SALT …
From sugarsaltmagic.com
JAM-FILLED RASPBERRY CUPCAKES - STYLE SWEET
From stylesweet.com
LEMON RASPBERRY CUPCAKES WITH CREAM CHEESE FROSTING RECIPES
From tfrecipes.net
RASPBERRY LEMON CUPCAKES WITH MASCARPONE FROSTING
From barleyandsage.com
LEMON RASPBERRY CUPCAKES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
LEMON-RASPBERRY CUPCAKES WITH RASPBERRY-BALSAMIC CREAM …
From recipenet.org
LEMON CUPCAKES WITH RASPBERRY CREAM CHEESE FROSTING
From bakingobsession.com
LEMON RASPBERRY CUPCAKES - PRINCESS PINKY GIRL
From princesspinkygirl.com
LEMON RASPBERRY CUPCAKES WITH RASPBERRY CREAM CHEESE FROSTING
From delishably.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love