Lemon Cupcakes with Raspberry Buttercream

Hello again blog world!

Like many people, I love baking. It’s got to be one of my favourite hobbies. I always get so creative with decorations and enjoy eating the finished product. 

I tried this recipe recently and I absolutely love it! I hope you do too.

(P.S. This recipe may be a little complex.)

Lemon Cupcakes with Raspberry Buttercream

Serves: 12 cupcakes.

Ingredients: 

For the lemon cupcakes:
1 1/2 cups + 2 tablespoons cake flour
1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sour cream (I used full fat)

1/2 cup milk (I used whole)

2 large eggs, at room temperature

1 stick (4 ounces) unsalted butter, melted

1 cup granulated sugar

Zest of one lemon (about 3 teaspoons)

1 1/2 tablespoons fresh lemon juice

For the raspberry buttercream:

1 1/4 cups frozen raspberries (I think fresh would also work just fine)

2 tablespoons lemon juice

2 sticks (8 ounces) unsalted butter, VERY soft

1/2 teaspoon salt

3 1/2 cups confectioners sugar (more if needed), sifted

1 tablespoon heavy cream (more if needed)

1/4 cup fresh raspberries, for decorating (optional)

Method:

For the lemon cupcakes:
1. Preheat oven to 350 degrees F (175 degrees C). Line a 12 mold muffin tin with paper liners; lightly spray the paper liners with non-stick baking spray; set aside.
2. In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.

3. In a large measuring cup or bowl combine sour cream, milk, and egg; mix well to combine; set aside.

4. In a small bowl combine the sugar and lemon zest; rub the lemon zest into the sugar until fragrant and well combined.

5. In a large bowl or stand mixer fitted with the paddle attachment beat the melted butter and lemon sugar on medium-speed until well combined; about 2 minutes. Add in the lemon juice and beat for another minute on medium-speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.

6. Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (or with just a few solid crumbs). Allow cupcakes to cool in the pan for a few minutes, then transfer them to a cooling wrack to cool completely. Once cool, frost with the raspberry buttercream and extra berries. 

For the raspberry buttercream:

1. Combine the raspberries and lemon juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the raspberries have become soft enough to mash effortlessly. It will look like raspberry jam. Once the mixture can coat a spoon (you should have about 1/4 cup of raspberry puree) remove from heat. Allow mixture to cool completely before using. <— That part is SUPER important
When ready to make the buttercream:

2. Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in the raspberry puree and beat until completely combined; about 1 minute (don’t worry if the mixture looks weird at this point). Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes – this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired.

                               Enjoy!


I hope that you try this recipe for yourself and share it with others.

 Stay safe and have fun baking! Love you all to the moon and back!

Lovelifelikelucy…signing out xxx

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2 thoughts on “Lemon Cupcakes with Raspberry Buttercream

  1. Look at that buttercream! Oh god it’s like goals! I love how they look, and I’m pretty sure I’ll be trying these recipe,since I’ve always done vanilla and chocolate cupcakes. Thanks for sharing! xx

    Liked by 1 person

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