So despite the gorgeous weather we've been having here in Rhode Island (85 both Saturday and Sunday); I've been dying to try out my new mixer with a new cupcake recipe. I usually gravitate more towards anything chocolately but because it's summer I wanted to get out of my comfort zone and try some refreshing flavors that would compliment the season. I decided to try a lemon cupcake with raspberry cream cheese frosting. I'm usually NOT a fan of anything lemon but decided to give it a go anyway because it's one of my husbands favorite flavors. I was pleasantly surprised with the results. The cake itself is so light and refreshing and had just the right amount of lemon flavor. The raspberry cream cheese frosting was the perfect touch as the two flavors just blended so well together and didn't overpower one or the other. My husband took all 24 to work with him today and they were gone within 2 hours! I hope you all enjoy!
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| What your batter should look like pre-bake |
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| Line a muffin tin with paper liners and fill each one 3/4 full with batter |
Finished cupcakes
Lemon Cupcakes
3 cups of all purpose flour
1 Tablespoon baking powder
1/2 teaspoon of salt
2 sticks of unsalted butter at room temperature
2 cups of sugar
4 large eggs at room temperature
Zest of 2 large lemons and their juices
1 teaspoon vanilla extract
1 cup of buttermilk
Preheat over to 325 degrees; mix together flour, baking powder, and salt and set aside.
With your mixer on medium, cream together the butter and sugar until fluffy. Add eggs one at a time making sure to stop and scrape the sides of the bowl as needed. Add lemon zest and vanilla. Slowly add flour mixture alternating with buttermilk and lemon juice until all ingredients are combined and batter smooth. Bake for 20-25 minutes until an inserted toothpick removes clean. (20 minutes was perfect for me but will obviously depend on your oven). Let cool completely in pan before removing cupcakes-about 10-15 minutes. Make sure cupcakes are 100% cool before frosting.
Raspberry Cream Cheese Frosting
1 stick of unsalted butter
1 8 oz. package of cream cheese
1/4 cup of seedless raspberry jam
1 1/2-2 cups of confectioners sugar (use more or less depending on how sweet you like your frosting)
Crem butter, cream cheese, and raspberry jam on medium in your mixer until smooth. Add confectioners sugar 1/2 cup at a time until mixed. Your frosting should have a smooth consistency but definetly not runny. Add more sugar to thicken and refrigerate for about a 1/2 hour to harden.
