RASPBERRY LEMON CUPCAKE RECIPE RECIPES
RASPBERRY-LEMON CUPCAKES RECIPE | ALLRECIPES
These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. I used frozen raspberries but feel to use fresh raspberries. Easy to make and ready in less than 40 minutes.
Provided by Yoly
Categories Desserts Fruit Desserts Raspberry Dessert Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 9 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
- Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract.
- Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.
Nutrition Facts : Calories 167.2 calories, CarbohydrateContent 25.7 g, CholesterolContent 34.5 mg, FatContent 6.2 g, FiberContent 1.6 g, ProteinContent 3.6 g, SaturatedFatContent 3.7 g, SodiumContent 159 mg, SugarContent 15.2 g
LEMON-RASPBERRY CUPCAKES RECIPE | ALLRECIPES
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
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
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