LEMON CUPCAKES WITH RASPBERRY CREAM CHEESE FROSTING RECIPES

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LEMON-RASPBERRY CUPCAKES RECIPE | ALLRECIPES



Lemon-Raspberry Cupcakes Recipe | Allrecipes 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 Desserts    Raspberry Dessert Recipes

Total Time 1 hours 45 minutes

Prep Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 12 cupcakes

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
? 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, CarbohydrateContent 73.6 g, CholesterolContent 98.2 mg, FatContent 26.4 g, FiberContent 1.9 g, ProteinContent 3.4 g, SaturatedFatContent 16.3 g, SodiumContent 174.4 mg, SugarContent 58.8 g

LEMON CUPCAKES WITH LEMON FROSTING RECIPE | ALLRECIPES



Lemon Cupcakes with Lemon Frosting Recipe | Allrecipes image

The best lemon cupcake topped with a sweet lemon frosting.

Provided by AngelaD

Categories     Desserts    Frostings and Icings    Lemon

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 cupcakes

Number Of Ingredients 12

¾ cup white sugar, or more to taste
½ cup butter, softened
2 eggs
2 teaspoons lemon extract
½ teaspoon baking powder
¼ teaspoon salt
1?½ cups all-purpose flour
? cup cold milk
3 tablespoons butter, softened
2 teaspoons lemon extract
1 teaspoon milk, or more as needed
1 cup confectioners' sugar, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
  • Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
  • Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Nutrition Facts : Calories 261.8 calories, CarbohydrateContent 35.6 g, CholesterolContent 60.1 mg, FatContent 11.8 g, FiberContent 0.4 g, ProteinContent 3.2 g, SaturatedFatContent 7.1 g, SodiumContent 161.4 mg, SugarContent 23.5 g

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