Raspberry Lemon Cupcakes Recipes

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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.

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

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

RASPBERRY LEMON CUPCAKES



Raspberry Lemon Cupcakes image

These raspberry lemon cupcakes are one word: delicious!

Provided by mkr

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 ¼ cups all-purpose flour, divided
⅓ cup white sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter, at room temperature
½ cup lemon juice
⅓ cup milk
2 egg whites
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup frozen raspberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand.
  • Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute.
  • Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.

Nutrition Facts : Calories 189.5 calories, Carbohydrate 25.8 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 192.4 mg, Sugar 6.8 g

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!

LEMON CUPCAKES WITH RASPBERRY



Lemon Cupcakes with Raspberry image

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

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries

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



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.

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From mybakingaddiction.com


WHITE CHOCOLATE RASPBERRY CUPCAKES - BAKING WITH BUTTER
2022-05-16 Preheat the oven to 350˚F/ 175˚C and place a rack in the center of the oven. Line a 12 muffin tin with 12 paper cupcake cases. In a small bowl whisk together the flour, baking powder, and salt. Set aside. In a large bowl add the eggs, sugar, vegetable oil, vanilla, and lemon juice and whisk it well to combine.
From bakingwithbutter.com


LEMON CUPCAKES WITH FRESH RASPBERRY CURD FILLING
2019-03-06 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.
From smells-like-home.com


LEMON CHèVRE CUPCAKES - BONNE MAMAN
Instructions: Preheat oven to 350°F. Place paper liners in muffin tins. Whisk flour, baking powder, baking soda, and salt together in a bowl. In a standard mixer on high, beat butter and sugar until pale. Beat in vanilla paste. Add eggs, one at a time, until fully incorporated.
From bonnemaman.us


LEMON-RASPBERRY CUPCAKES RECIPE | BON APPéTIT
2008-04-06 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 ...
From bonappetit.com


RASPBERRY FILLED LEMON CUPCAKES RECIPE - THE SUGAR HUB
2019-04-08 Remove from the heat and allow to cool. To make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Sift the flour, baking powder, baking soda, and salt together in a large bowl; set aside. In a medium bowl, whisk the eggs, sugar, melted butter and vanilla until combined.
From thesugarhub.com


RASPBERRY LEMON CUPCAKES - CHEEKYKITCHEN
2022-01-06 Instructions: Step 1: Preheat oven to 350 degrees and line cupcake pan with the liners. Step 2: Using a hand or standing mixer, beat together all ingredients until combined and mixed. Step 3: Gently fold in the fresh raspberries. Step 4: Scoop ¾ batter into the liners. Step 5: Bake in the oven for 19 minutes or until a light golden brown.
From cheekykitchen.com


HOMEMADE LEMON RASPBERRY CUPCAKES RECIPE - A MOM'S TAKE
2016-06-15 Add the lemon zest and 1 egg at a time with mixer on medium. In a medium bowl whisk together lemon juice, milk, and vanilla. Slowly begin folding in the flour mixture, then your buttermilk mixture to the sugar and butter mixture. Begin with the flour mixture and alternate with the milk, lemon juice and vanilla. Line your cupcake pan with liners.
From amomstake.com


SIMPLE LEMON CUPCAKES WITH RASPBERRY FROSTING - BAKE PLAY SMILE
2015-06-08 Place the caster sugar and butter into the TM bowl. Mix on Speed 5 for 30 seconds. Reduce to Speed 1 and add the eggs one at a time. Increase Speed to 5 for 30 seconds. Add the vanilla essence, lemon zest, lemon juice and milk and mix on Speed 5 for 10 seconds. Add the plain flour, baking powder and salt.
From bakeplaysmile.com


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