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 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 FROSTING
Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
- In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.
LEMON-YOGURT CUPCAKES
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h20m
Yield Makes 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
- Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.
LEMON YOGURT CUPCAKES
Make and share this Lemon Yogurt Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and use muffin pan, lined with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, butter and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.
- Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with your favorite icing.
Nutrition Facts : Calories 193.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 37.2, Sodium 90.8, Carbohydrate 27.5, Fiber 0.4, Sugar 17.3, Protein 2.3
LEMON RASPBERRY CUPCAKES
These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring!
Provided by Life, Love and Sugar
Categories Dessert
Time 32m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and add cupcake liners to a cupcake pan. 2
- . Cream the butter and sugar together until light and fluffy, 3-4 minutes.
- . Add the sour cream, vanilla extract and lemon zest and mix until combined.
- . Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to make sure all is incorporated and smooth.
- . In a separate bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice.
- . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- . Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to a cooling rack to cool completely.
- . To make the frosting, add the raspberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve. You'll end up with about 1/4 cup of puree. Set puree aside. 10
- Beat the butter and shortening together in a large mixer bowl until well combined and smooth. 11
- Add about half of the powdered sugar and mix until well combined and smooth. 12
- Add 2 tablespoons of raspberry puree and mix until well combined 13
- Add the remaining powdered sugar and mix until smooth. 14
- Add the remaining raspberry puree as needed to get the right consistency of frosting and flavor. 15
- Pipe the frosting onto the cupcakes. 16
- Top each cupcake with a lemon slice and raspberry and serve.
Nutrition Facts : ServingSize 1 Cupcake, Calories 384 calories, Sugar 39.4 g, Sodium 114.1 mg, Fat 20 g, SaturatedFat 9.7 g, TransFat 1.2 g, Carbohydrate 50.2 g, Fiber 0.9 g, Protein 3 g, Cholesterol 33 mg
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING
Lemon Cupcakes with Lemon Buttercream Frosting is the only lemon cupcakes recipe you will ever need! Made with fresh lemon juice and tons of flavor, these moist lemon cupcakes are zingy, refreshing and topped with lemon buttercream frosting.
Provided by Heather - A Wicked Whisk
Time 27m
Number Of Ingredients 15
Steps:
- To make your Lemon Cupcakes, preheat oven to 375 degrees F and line 24 cupcake pan cups with paper liners.
- Sift the flour, baking powder and salt together in a bowl. In another bowl, beat the softened butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract, lemon juice and lemon zest.
- Gently mix the flour mixture into the butter mixture, one third at a time, alternating and add the milk. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make your Lemon Buttercream Frosting, in a medium sized mixing bowl, sift the powdered sugar. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Add in a pinch of salt and then the lemon juice and zest.
- Continue to beat on medium speed until the frosting is light and creamy. If frosting is too thin, add a bit more powdered sugar. If it is too thick, add a tablespoon of water or milk to thin it out.
Nutrition Facts : ServingSize 1 cupcake, Calories 296.8 kcal, Carbohydrate 43.3 g, Protein 2.5 g, Fat 13.2 g, SaturatedFat 8 g, Cholesterol 59.1 mg, Sodium 122 mg, Fiber 0.6 g, Sugar 33.3 g, UnsaturatedFat 4.4 g
RASPBERRY LEMON BUTTERCREAM
From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.
Provided by livimeikle
Categories Dessert
Time 20m
Yield 1 cake or 24 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.
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- To make the raspberry curd: Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until fully chilled, about 6 hours. The curd can be made 2-3 days in advance.
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