Valentine Cupcakes
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5.0
66 reviews
Excellent
Valentine Cupcakes
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These moist and delicious lemon Valentine cupcakes are topped with a silky Swiss meringue buttercream flavored with a zingy raspberry reduction pipes into delicate roses.
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Ingredients
For the raspberry reduction
- 6 oz raspberries 170g
- 1 tbsp granulated sugar 12g
- 1/2 lemon juiced
For the cupcakes
- 1 2/3 cups all purpose flour 213g
- 1/4 tsp salt 1g heaping
- 1/4 tsp baking soda 1g, heaping
- 1 tsp baking powder 4g
- 1 cup granulated sugar 200g
- 3/4 cup unsalted butter 170g, melted
- 1/2 cup sour cream 115g
- 1/2 cup whole milk 118mL
- 3 egg whites room temperature
- 1/2 tbsp vanilla extract 7mL
- zest of a lemon
- 1/2 lemon juiced
- pink food coloring
For the Swiss buttercream
- 5 eggs room temp
- 1 1/2 cups granulated sugar 300g
- pinch of salt
- 2 cups unsalted butter 454g
- 1 tsp orange blossom water 5mL Optional
Instructions
For the raspberry reduction
- Put raspberries, lemon juice and sugar into a small pot and place over medium heat.
- Break up the raspberries with the back of a spoon and simmer until reduced by a third or so.
- Use a spatula to help strain into a bowl. Place in fridge to chill.
For the cupcakes
- Preheat oven to 350 degrees. Prep your cupcake pan by lining it with cupcake papers.
- Sift the dry ingredients including the sugar into a medium sized bowl. Give it a whisk. Set aside.
- Add all of the wet ingredients into a separate bowl and whisk to combine.
- Add the soft pink food coloring to the wet mixture a drop at a time. whisk and add more if the color isn't saturated enough.
- Combine the wet to the dry ingredients. Whisk to combine.
- Pour batter into prepped pan. Bake for 12 to 15 minutes or until the centers are springy to the touch.
- Remove from oven and set aside to cool.
For the Swiss buttercream
- Place egg whites, sugar and salt into a glass bowl.
- Transfer the bowl over a pot of simmering water. Make sure the bowl does not touch the water.
- Whisk continuously until the mixture reaches an internal temperature of 160 degrees or until the sugar has dissolved.
- Transfer to a stand mixer and mix on low to high to get soft peeks. Mix until the mixture reaches room temperature.
- Add butter 1 tablespoon at a time. Wait until each piece incorporates before adding the next.
- Add orange blossom water or vanilla extract.
- Whisk in a tablespoon of the raspberry reduction at a time until desired flavor and color are reached.
For the assembly
- Spread out a dollop of buttercream as the base of your cupcake.
- Place the soft pink buttercream into a piping bag fitted with a 125 tip or a medium petal tip.
- Pipe a spiral in the center of the cupcake. Begin piping small petals. Make them larger as you go.
Notes
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- I made a batch of the cupcakes flavored with the 3 tablespoons of the raspberry reduction but they turn lilac after baking. Not the end of the world but wasn't the look I was going for.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- Making the raspberry reductions takes a minute or two so if you're in a hurry try adding in some strained preserved or a bit or the juice from frozen raspberries instead.
Nutrition Information
Show Details
Serving
75g
Calories
293kcal
(15%)
Carbohydrates
42g
(14%)
Protein
2.2g
(4%)
Fat
13g
(20%)
Saturated Fat
2.2g
(11%)
Polyunsaturated Fat
4.8g
Monounsaturated Fat
5.7g
Cholesterol
56mg
(19%)
Sodium
202mg
(8%)
Potassium
40mg
(1%)
Fiber
0.2g
(1%)
Sugar
31g
(62%)
Vitamin A
100IU
(2%)
Calcium
36mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 75g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 2.2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 4.8g | 28% |
| Monounsaturated Fat | 5.7g | 29% |
| Cholesterol | 56mg | 19% |
| Sodium | 202mg | 8% |
| Potassium | 40mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 31g | 62% |
| Vitamin A | 100IU | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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