Raspberry Filled Lemonade Cupcakes

Raspberry Filled Lemonade Cupcakes

  • Prepare: 15M
  • Cook: 13M
  • Total: 28M
Raspberry Filled Lemonade Cupcakes

Raspberry Filled Lemonade Cupcakes

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 Lemon, juice and zest of
  • Refrigerated

    • 2 Eggs
  • Condiments

    • 1/4 cup Raspberry jam
  • Baking & Spices

    • 1 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1 1/4 cups Cake flour
    • 3 cups Icing
    • 3/4 cup Imperial sugar
    • 1 tsp Lemon extract, pure
    • 1/2 tsp Salt
    • 2 tsp Vanilla extract
  • Oils & Vinegars

    • 1/2 cup Vegetable oil
  • Dairy

    • 1/2 cup Sour cream
  • Time
  • Prepare: 15M
  • Cook: 13M
  • Total: 28M

Found on

Description

Lemonade cupcakes with a hidden surprise! These sweet and tart lemon flavored cupcakes filled with raspberry jam.

Ingredients

  • 1 1/4 cups cake flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon pure lemon extract
  • Juice and zest of one lemon
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1/4 cup raspberry jam
  • 3 cups icing of choice
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  • Preheat oven to 350 F.  Prepare muffin or cupcake tin with liners.  Set aside. In a medium bowl, add cake flour, baking powder, baking soda and salt. Whisk; set aide. In bowl of a stand mixer, add eggs and beat with sugar for one minute. Add vanilla extract, lemon extract, lemon juice, zest and oil. Stir in sour cream and blend until combined. With mixer speed on low, slowly add flour mixture, until ingredients are just incorporated.  Do not over beat. Place batter evenly into prepared muffin pan. Fill roughly 2/3 full. Bake cupcakes in pre-heated oven for 13-16 minutes.  Remove when set and allow to cool in tins. When cupcakes have cooled, remove a small section of cake and fill each with 1 teaspoon of prepared raspberry jam and top with favorite icing.  Garnish as desired.
  • Serves: One dozen
  • Prepare: PT15M
  • Cook Time: PT13M
  • TotalTime:
imperialsugar.com

imperialsugar.com

2079 145
Title:

Recipe: Raspberry Filled Lemonade Cupcakes

Descrition:

Lemonade cupcakes with a hidden surprise! These sweet and tart lemon flavored cupcakes filled with raspberry jam.

Raspberry Filled Lemonade Cupcakes

  • Produce

    • 1 Lemon, juice and zest of
  • Refrigerated

    • 2 Eggs
  • Condiments

    • 1/4 cup Raspberry jam
  • Baking & Spices

    • 1 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1 1/4 cups Cake flour
    • 3 cups Icing
    • 3/4 cup Imperial sugar
    • 1 tsp Lemon extract, pure
    • 1/2 tsp Salt
    • 2 tsp Vanilla extract
  • Oils & Vinegars

    • 1/2 cup Vegetable oil
  • Dairy

    • 1/2 cup Sour cream

The first person this recipe

imperialsugar.com

imperialsugar.com

2079 145

Found on imperialsugar.com

Imperial Sugar

Recipe: Raspberry Filled Lemonade Cupcakes

Lemonade cupcakes with a hidden surprise! These sweet and tart lemon flavored cupcakes filled with raspberry jam.