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 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.
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
LEMON RASPBERRY CUPCAKES WITH VANILLA BEAN BUTTERCREAM
Moist lemon-buttermilk cupcakes filled with raspberry jam and then piped with a simply amazing vanilla bean buttercream and topped with a fresh raspberry.
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- Line 24 standard muffin tins with paper liners.
- In a large bowl, mix together the flour, baking powder and salt.
- With an electric mixer with paddle attachment or stand mixer on medium speed, cream the butter and sugar together until pale and fluffy, about 3 or 4 minutes.
- Add the eggs one at a time, scraping the bowl down the sides as necessary.
- Beat in the lemon zest and the vanilla.
- Mix the lemon juice and the buttermilk together.
- Add the buttermilk/lemon mixture and the flour mixture to the batter in thirds. Pour 1/3 the flour mixture, then 1/3 the buttermilk mixture, beating until just combined, then repeat.
- Divide batter evenly between muffin cups. It usually works out to right around 1/4 cup of filling per cup.
- Bake for about 25 minutes, until cake tester comes out clean.
- Cool completely.
- While cupcakes are cooling, make the frosting. With a stand mixer with whisk attachment or a hand mixer, beat the butter on medium-high speed until smooth, about 20 seconds.
- With a paring knife, slice the vanilla bean length-wise, then scrape the seeds out with the tip of the knife. Add to the butter, and mix until incorporated.
- Add powdered sugar and salt, and beat on low until the powdered sugar is incorporated, about one minute. Increase the speed to medium and mix for another 30 seconds or so.
- Add the vanilla extract and heavy cream, and mix on medium for about 30 seconds until incorporated.
- Increase the speed to medium high, and beat for about four minutes, scraping down as needed, until the frosting is light and fluffy.
- Now add the raspberry to the cupcakes. Using a cupcake corer, melon baller or teaspoon, remove a bit out of the top of the cake.
- Add about a teaspoon and a half of raspberry jam.
- Fill a pastry bag (or plastic zipper bag which is what I do in lieu of a pastry bag) with the buttercream and the tip of your choice, and frost!
- Plop the top with one fresh raspberry. Enjoy!
- They keep well at room temperature for a couple of days.
LEMON CUPCAKES WITH RASPBERRY
This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
- Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
- Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
- Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
- Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.
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
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.
LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM
It's official: Every season should be cupcake season. In our Southern kitchens, it's always a good time of year to make sweet treats that have a show-stopping flavor profile and a sweet-as-can-be presentation. Impressed? You will be. In fact, it was the lemon slice and raspberry topping that really stole our dessert loving hearts. In this creative cupcake recipe, lemon is paired with a raspberry buttercream for a dessert that's made for any kind of celebration, from bridal showers to birthday bashes to graduation get-togethers. When it comes to baking projects, we love choosing combinations that highlight peak seasonal ingredients that we can easily pick up on a grocery store run or at the local farmer's market. And while our recipe makes a dozen, it's hard not to double (or triple) this show-stopping dessert. The more, the merrier!
Provided by Southern Living Editors
Categories Cupcakes
Time 1h10m
Yield 1 dozen
Number Of Ingredients 15
Steps:
- Prepare the Cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tray with cupcake liners; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs 1 at a time, stopping to scrape down sides of bowl as needed. Beat in vanilla until combined.
- Whisk together flour, baking powder, and salt in a separate bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Stop to scrape sides of bowl using a rubber spatula. Fold in lemon zest and juice.
- Scoop slightly rounded mounds of batter using a 2-inch cookie scoop, and drop into cupcake liners. Bake in preheated oven until a wooden pick inserted into centers of Cupcakes comes out clean, 18 to 20 minutes. Let cool in tray 5 minutes. Transfer to a wire rack; let cool completely, about 30 minutes.
- Prepare the Frosting: Mash raspberries in a small bowl using a fork. Transfer mixture to a fine mesh strainer set over a small bowl, and push on berries using back of a spoon to strain juice. Discard solids. (You should have about 1/2 cup raspberry juice.) Set juice aside. Beat powdered sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 2 minutes. Add vanilla and 1/4 cup raspberry juice. Beat on low speed until combined, about 30 seconds. Add additional juice 1 tablespoon at a time until desired consistency is reached. Transfer Frosting to a piping bag with the tip cut off (about 1/2 inch).
- Pipe Frosting onto Cupcakes. Garnish with lemon slices and raspberries.
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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.
- To make the cupcakes: Position a rack in the middle of the oven and preheat the oven to 350° F. Line two 12-cup cupcake pans with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl (not plastic), clean and dry the mixer bowl and reattach it with the paddle attachment.
- Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Beat in ¼ cup of the milk until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour; scrape down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites (including any liquid that may have accumulated on the bottom of the bowl) and gently fold in until well combined; no white should remain.
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- You will first want to make the raspberry jelly filling so that it will have time to cool and solidify a little before you need to use it. Get the recipe for the raspberry jelly here: https://whiskingupyum.com/homemade-raspberry-jelly/
- You can get the recipe and additional instructions for the lemon buttercream frosting at: https://whiskingupyum.com/lemon-buttercream-frosting/
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