Zingy Lemon Raspberry Cupcakes 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.

RASPBERRY CUPCAKES

Steps:

• In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
• Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
• Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
• In a mixing bowl, beat cream cheese until fluffy.
• Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
• Fold in whipped topping.
• Spoon evenly into the 12 paper-lined cups.
• Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
• Remove from freezer and remove paper liner.
• Invert cakes and place on serving plates.
• Serve frozen with a spoonful of remaining raspberry puree'.
• If desired, garnish with a few fresh whole raspberries.