Lemon Cupcakes With Raspberry Buttercream Recipes

LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray 24 cupcake pans with Pam, and line with paper liners.
• Cream butter and sugar with an electric mixer until light and fluffy. Add eggs, and mix in vanilla extract and lemon zest. Add milk and lemon juice.
• In a separate bowl, mix flour, baking powder and salt.
• Add flour mixture to butter mixture, one third at a time until just combined.
• Add batter to cupcake liners until 3/4 full.
• Bake 13-17 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool completely on a rack before frosting.
• Using a hand mixer, cream the butter and vanilla together.
• Blend in the sugar, a half cup at a time, beating well after each addition.
• Add raspberry juice and mix.
• Add 2 tablespoons milk and mix.
• If you live in a dry climate, you may need to add additional milk, 1 tablespoon at a time, and mixing after each addition, until light and fluffy.
• Cover until ready to use.

LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM

Steps:

• Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
• In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
• Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
• Frost the cooled cupcakes as desired.

LEMON-RASPBERRY CUPCAKES

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.

LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM

Steps:

• Prepare the Cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tray with cupcake liners; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs 1 at a time, stopping to scrape down sides of bowl as needed. Beat in vanilla until combined.
• Whisk together flour, baking powder, and salt in a separate bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Stop to scrape sides of bowl using a rubber spatula. Fold in lemon zest and juice.
• Scoop slightly rounded mounds of batter using a 2-inch cookie scoop, and drop into cupcake liners. Bake in preheated oven until a wooden pick inserted into centers of Cupcakes comes out clean, 18 to 20 minutes. Let cool in tray 5 minutes. Transfer to a wire rack; let cool completely, about 30 minutes.
• Prepare the Frosting: Mash raspberries in a small bowl using a fork. Transfer mixture to a fine mesh strainer set over a small bowl, and push on berries using back of a spoon to strain juice. Discard solids. (You should have about 1/2 cup raspberry juice.) Set juice aside. Beat powdered sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 2 minutes. Add vanilla and 1/4 cup raspberry juice. Beat on low speed until combined, about 30 seconds. Add additional juice 1 tablespoon at a time until desired consistency is reached. Transfer Frosting to a piping bag with the tip cut off (about 1/2 inch).
• Pipe Frosting onto Cupcakes. Garnish with lemon slices and raspberries.