Lemon Cupcakes with Raspberry Buttercream

• Vegetarian

• Produce

  • 1 Lemon (about 3 teaspoons, Zest of
  • 1 1/4 cups Raspberries, frozen
  • 1/4 cup Raspberries, fresh

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1 5/8 cups Cake flour
  • 3 1/2 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 3/4 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 2 sticks Butter, unsalted very soft
  • 1 tbsp Heavy cream
  • 1/2 cup Milk
  • 1/2 cup Sour cream

Found on bakerbynature.com

Description

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)

Directions

• For the lemon cupcakes:
• Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; lightly spray the paper liners with non-stick baking spray; set aside.
• In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.
• In a large measuring cup or bowl combine sour cream, milk, and egg; mix well to combine; set aside.
• In a small bowl combine the sugar and lemon zest; rub the lemon zest into the sugar until fragrant and well combined.
• 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.
• 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:
• 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.
• When ready to make buttercream:
• 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 (dont 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.

Nutrition