Lemon Raspberry Cupcakes With Raspberry Balsamic Cream Cheese Frosting Recipes

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LEMON-RASPBERRY CUPCAKES



Lemon-Raspberry Cupcakes image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 eggs, room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
⅓ cup sour cream, at room temperature
2 tablespoons lemon juice
1 cup fresh raspberries
1 ½ teaspoons all-purpose flour
1 cup fresh raspberries
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 pinch salt
2 tablespoons heavy cream

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



Lemon Raspberry Cupcakes image

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

2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups granulated sugar
2 teaspoons lemon zest
4 large eggs, at room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups plus 3 tablespoons cake flour, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups raspberries, fresh or frozen, if using frozen don't thaw first
12 ounces cream cheese, VERY soft
1/2 cup unsalted butter, VERY soft
1/2 teaspoon lemon extract
4 and 1/2 cups confectioners' sugar, sifted, more if needed
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest

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 AND RASPBERRY CUPCAKES



Lemon and raspberry cupcakes image

elegant and sophisticated

Provided by tweety_anja

Time 1h15m

Yield Makes Muffins

Number Of Ingredients 0

Steps:

  • Preheat the oven to 175C/ gas 4. Place the cupcake cases inside the holes in the muffin trays.
  • To make the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy. Place the butter, icing sugar and lemon zest in a separate bowl and cream together until very pale and fluffy. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until combined. Chill until set.
  • To make the cupcakes, place the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, beat in 2-3 tbsp of the flour. Sift in the remaining flour and stir until well combined.
  • Using a tablespoon, place the batter into the cupcake cases until 2/3 full. Drop 2 or 3 raspberries into each cupcake. Bake for 12-15 minutes until the tops are golden brown and spring back. Remove and rest for 10 minutes.
  • While the cupcakes are baking, prepare the sugar syrup. Place the lemon juice and sugar into a saucepan and bring to the boil. Simmer until all the sugar has dissolved. Set aside to cool.
  • Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm. Let them cool a little longer, then remove the cupcakes from the trays and leave to cool on a wire rack.
  • Fill a piping bag fitted with a large round nozzle with the chilled frosting. Pipe a swirl of frosting on top of each cupcake, then finish with a raspberry on top.

LEMON RASPBERRY CUPCAKES



Lemon Raspberry Cupcakes image

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

1 1/2 cups granulated sugar
1 1/4 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups buttermilk, at room temperature
1 cup olive oil
1 teaspoon lemon zest
3 whole eggs, at room temperature
2 tablespoons granulated sugar
1 1/2 lemons, juiced
1/2 cup raspberries, halved, plus more for garnish
1 cup cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 cup melted white chocolate
2 cups powdered sugar

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!

ZINGY LEMON RASPBERRY CUPCAKES



Zingy Lemon Raspberry Cupcakes image

Show your sweethearts some love with these little babies! Zingy lemon cupcakes with sweet creamy raspberry frosting. They are perfect to take to a school party or deliver to a friendly neighbor. They could make anyone's V Day a little bit brighter!

Provided by spicyperspective

Categories     Dessert

Time 50m

Yield 30 cupcakes

Number Of Ingredients 19

3 cups light all-purpose flour (like White Lily)
2 cups sugar
1 tablespoon baking powder
2 lemons, zest of
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 eggs
1 cup whole milk
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
raspberry cream frosting
8 ounces cold cream cheese
3/4 cup room-temperature butter
1/2 cup raspberry jam
1/2 teaspoon vanilla
1 pinch salt
1 drop red food coloring
3 powdered sugar
1 cup powdered sugar

Steps:

  • Preheat oven to 325°F.
  • Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.).
  • Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
  • Add the butter, mixing until just coated with flour.
  • In a bowl, whisk together eggs, milk, lemon juice and vanilla.
  • With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
  • Divide batter evenly among liners, filling about two-thirds full.
  • Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  • Transfer to a wire rack to cool completely.
  • Repeat process with remaining batter. 
Should make about 30.
  • Raspberry Cream Frosting~ In the electric mixer, beat the cream cheese, butter and jam together until smooth.
  • Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
  • Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
  • Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
  • Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
  • Makes 30 cupcakes.

Nutrition Facts : Calories 263.8, Fat 14.4, SaturatedFat 8.6, Cholesterol 62.4, Sodium 180.4, Carbohydrate 31.5, Fiber 0.4, Sugar 20.6, Protein 3

RASPBERRY LEMONADE CUPCAKES



Raspberry Lemonade Cupcakes image

When I asked my son what he thought, he replied, 'This is the best cupcake I've ever had!' Garnish with fresh raspberries, pink candy pearls, and mint leaves. Keep cupcakes refrigerated.

Provided by Shellie

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h5m

Yield 24

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 ¼ cups water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
3 egg whites
⅓ cup canola oil
2 cups milk
1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®)
7 cups confectioners' sugar
1 cup butter, softened
½ cup frozen raspberry lemonade concentrate, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
  • Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
  • Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 63.1 g, Cholesterol 22 mg, Fat 13.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 260.2 mg, Sugar 55.9 g

LEMON-RASPBERRY CUPCAKES



Lemon-Raspberry Cupcakes image

Provided by Janet Taylor McCracken

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Quick & Easy     Low Cal     Raspberry     Lemon     Spring     Birthday     Edible Gift     Party     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 9

3/4 cup (12 tablespoons) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries (for garnish)

Steps:

  • Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
  • Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
  • Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

RASPBERRY-FILLED LEMON CUPCAKES



Raspberry-Filled Lemon Cupcakes image

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

1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons grated lemon peel (from 2 medium lemons)
1 container (6 oz) fresh raspberries (1 to 1 1/4 cups)
2 containers Betty Crocker™ Whipped fluffy white frosting
2 tablespoons grated lemon peel (from 2 medium lemons)
1 tablespoon fresh lemon juice
Grated lemon peel strips

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

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From crecipe.com


LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - BAKER BY NATURE
2015-04-23 1/4 cup fresh raspberries, for decorating (optional) Instructions. For the lemon cupcakes: Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; lightly spray the paper liners with non-stick baking spray; set aside. In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.
From bakerbynature.com


RASPBERRY AND LEMON CUPCAKES - SOMETHING SWEET SOMETHING …
2020-08-16 Mix the self raising flour and the baking powder together in a large bowl. Place the butter, grated lemon zest and lemon curd in a large mixing bowl. Cream the mixture well for around 5 minutes or until very light and fluffy. Add the eggs to the mixture a little at a time, beating well after each addition until well combined.
From somethingsweetsomethingsavoury.com


LEMON RASPBERRY CUPCAKES WITH RASPBERRY BUTTERCREAM - SWEETOPIA
2013-08-18 Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in lemon zest and lemon juice. Whisk together the flour, baking powder and salt; stir into butter mixture alternately with milk ...
From sweetopia.net


LEMON CUPCAKES WITH RASPBERRY FROSTING - RECOMMENDED TIPS
Directions. Preheat oven to 350°F and line a cupcake pan with papers. In a large bowl, whisk together almond flour, baking powder, salt, xanthan gum, sweetener, and zest until combined.
From recommended.tips


RASPBERRY LEMON CREAM CHEESE CUPCAKES - PASTRY AFFAIR
2013-03-27 Line a cupcake pan with baking cups. In a large mixing bowl, mix together the sugar and lemon zest with your fingers until fragrant (about 1-2 minutes). Add the butter and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract.
From pastryaffair.com


LEMON RASPBERRY CUPCAKES - EVERYDAY ANNIE
2012-08-17 01. To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to blend. In the bowl of an electric mixer, combine the sugar and lemon zest. Mix for about 1 minute on low speed to infuse the sugar with the lemon scent.
From everydayannie.com


RASPBERRY FILLED CUPCAKE WITH LEMON BUTTERCREAM FROSTING
2019-05-08 Steps to make the cupcake batter. Preheat the oven to 320 degrees. Line your tins to make approximately 20 cupcakes. Mix together the flour, granulated sugar, baking powder and salt until well-combined. Then, add the softened butter and mix on low speed.
From whiskingupyum.com


RASPBERRY LEMONADE CUPCAKES RECIPE - SHUGARY SWEETS
2019-07-18 Fill cupcake liners half full and baking in a 350 degree oven for about 18 minutes. Allow to cool completely. For the frosting, beat butter, powdered sugar, raspberry lemonade and food coloring on high for 5 minutes, until light and fluffy. Fill a decorator bag (I used tip 2D) and pipe onto cooled cupcakes.
From shugarysweets.com


RASPBERRY LEMON CUPCAKES - A WICKED WHISK
2018-05-28 Easy! To make Raspberry 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 …
From awickedwhisk.com


LEMON RASPBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Jul 15, 2017 - One-Bowl Lemon Raspberry Cupcakes! These are moist, fluffy, and perfect for Summer. Decorate with fresh raspberries a lemon slice. Jul 15, 2017 - One-Bowl Lemon Raspberry Cupcakes! These are moist, fluffy, and perfect for Summer. Decorate with fresh raspberries a lemon slice. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.ca


LEMON CUPCAKES WITH RASPBERRY FROSTING - RULED ME
Let cupcakes cool on a rack until they reach room temperature before frosting. In a large bowl, whip together cream cheese and butter using an electric mixer. Blend in sweetener and frozen raspberries until combined. Add whipping cream, lemon juice, and vanilla and blend until smooth. Using a piping bag, frost cupcakes as desired.
From ruled.me


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