Lemon Raspberry Cupcakes
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Lemon Raspberry Cupcakes
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These perfect little lemon raspberry cupcakes are bursting with a bright and colorful flavor, and are guaranteed to put a smile on anyone’s face.
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Ingredients
Cupcakes
- 1/2 cup butter softened, unsalted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 egg at room temperature, medium size
- lemon zest of two
- 1 tablespoon lemon juice fresh
- 1 1/4 cup all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/2 cup raspberry yogurt
- 1 1/4 cups raspberries fresh
Raspberry Frosting
- 1 1/4 cups raspberry plus 12 extra to decorate
- 1 1/2 tablespoon lemon juice
- 1 cup butter softened, unsalted
- 3 cups powdered sugar sifted
- freeze dried raspberries for garnish, optional
- Food Coloring red or pink, 2 drops, optional
Instructions
Cupcakes
- Preheat the oven to 350°F, and line cupcake pan with cupcake liners.
- Cream together butter and sugar until light and pale in a large bowl with an electric mixer. About 2 minutes.
- Add the eggs, lemon zest and juice, vanilla, salt, flour and baking powder. Mix at medium speed for 2 minutes, until well combined. Then fold in the raspberries.
- Divide the batter evenly in the cupcake liners, to the 2/3 level.
- Bake for 19-24 minutes, until golden. Transfer to a wire cooling rack to cool.
Frosting
- For the buttercream, put the raspberries and lemon juice in a small saucepan over low heat. Heat them slowly until they begin to break down, then mash them with a fork, and simmer for 10 minutes. Press the cooked raspberries through a sieve to get the juice, and allow to cool.
- Beat the softened butter in a mixer for 5 minutes, until pale. Add the confectioners’ sugar in 2 stages, mixing for 2 minutes each time. When fully mixed, gradually add the raspberry juice and mix until the butter cream is pink, and fluffy in consistency.
- Pipe the icing on top of the cupcakes, and top each with a fresh raspberry, a sprinkling of freeze-dried raspberries if desired.
Notes
- Storage – You can store the frosted cupcakes covered at room temperature for 2-3 days, or in the fridge for 3-4 days.
- Make Ahead - If you want, you can make these a day or two ahead of time. Just bake the cupcake batter, and make the frosting as you would in the recipe. Keep the frosting in the fridge, and the cupcakes covered at room temperature until you’re ready to assemble.
Nutrition Information
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Calories
452kcal
(23%)
Carbohydrates
58g
(19%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
89mg
(30%)
Sodium
297mg
(12%)
Potassium
109mg
(2%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
760IU
(15%)
Vitamin C
8mg
(9%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 297mg | 12% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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