Raspberry Cupcakes With Lemon Marshmallow Frosting Recipes

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:

• 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 oven to 350 degrees (F).
• Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake one pan at a time, for about 22 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.
• In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.
• Cupcakes are best the day they are made, but will keep, covered and stored in the fridge, for 3 days. Bring to room temperature before serving.

WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
• Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
• In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;

RASPBERRY CUPCAKES WITH LEMON MARSHMALLOW FROSTING

Steps:

• CUPCAKES:.
• Preheat oven to 350.
• Puree raspberries. Put through sieve to remove seeds.
• With an electric mixer, mix all cupcake ingredients on low speed to combine, and then on high speed for about a minute.
• Pour into 18 prepared cupcake tins, and bake for around 20-25 minutes. Allow to cool completely before frosting.
• FROSTING:.
• In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside.
• In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon -- about 15 minutes.
• With mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer.
• Add marshmallows, one at a time, to syrup mixture until the marshmallows melt down.
• Gradually beat syrup into the frosting mixture until it reaches spreadable consistency.
• Beat lemon juice inches.
• Frost cooled cupcakes.

LEMON-RASPBERRY CUPCAKES WITH RASPBERRY-BALSAMIC CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the lemon zest and vanilla extract until combined. With the mixer on the lowest speed, add the flour mixture in three additions, alternating with two additions of the buttermilk and lemon juice. Mix until just combined after each addition. Scrape the bowl as needed. Gently fold in the raspberries.
• Fill the cupcake liners three-quarters full with batter and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pans to wire racks to cool completely before frosting.
• Frost the cupcakes with the Raspberry-Balsamic Cream Cheese Frosting.
• In a small bowl, mix the raspberries with the granulated sugar and let stand for 15 minutes.
• Place the raspberries in a small saucepan and add 1 tablespoon of the balsamic vinegar. Let simmer over medium heat for 15 minutes; the raspberries should cook down and create a sauce. Then crush the berries or run through a blender for a smoother frosting. Set aside to cool.
• Mix the remaining 3 tablespoons balsamic vinegar into the raspberry sauce and set aside.
• In a large bowl or the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until creamy. Add 1/2 cup of the powdered sugar and beat until combined. Add the raspberry sauce and beat until combined. Add the remaining powdered sugar, a bit at a time, and beat until creamy. Add more sugar if a thicker consistency is desired.

COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING

Steps:

• Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
• Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)