Raspberry Lemon Cupcakes
These Raspberry Lemon Cupcakes are light, fluffy & sweet! Excellent for any party!
Hello cupcakes!
Let me tell you about my love for cupcakes. It is not like I don’t like regular cakes. In general, I love all desserts. But cupcakes are appealing because of their sizes. It is much easier to make a bunch of small cupcakes, instead of baking a real one. They require less time, work and skills. It feels like it is a lot easier to mess up a whole cake than the little cupcakes, especially with the decoration. Also, cupcakes are very easy to serve. No messy cutting is required. Most importantly, Bryan and I can never finish a whole cake. Just too much for the two of us. But with cupcakes, we can eat some and give some to family and friends. Problem solves and everyone is happy.
This time, I made these raspberry lemon cupcakes. I found the recipe on My Baking Addition. The cake was so light and fluffy with the hint of lemon through out. Its’ texture was kind of like a chiffon cake. Then, top with a gorgeous pink buttercream. The buttercream was naturally colored from an easy homemade raspberry sauce. The raspberry flavor and tartness definitely came through. These were some really good cupcakes. No doubt one of the best I had! I will be making them again very soon!
Raspberry Lemon Cupcakes
Ingredients
Lemon Cupcakes:
- 1 cup plus 2 tablespoons cake flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons buttermilk
- 2 large egg whites
- ¾ cup sugar
- lemon zest from 1½ lemon
- 4 tablespoons unsalted butter, (at room temperature)
- ½ teaspoon vanilla extract
- 12 fresh raspberries, (optional)
Raspberry Buttercream:
- ½ cup raspberries, (fresh or frozen)
- 1 teaspoon sugar
- 4 tablespoons salted butter, (at room temperature)
- 4 tablespoons unsalted butter, (at room temperature)
- ¼ cup shortening
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar
- 1 - 3 tablespoon(s) cold milk
Instructions
- Preheat the oven to 350˚F (180˚C). Line a muffin pan with 12 paper liners.
- In a large bowl, sift together the flour, baking powder and salt.
- In a medium bowl, whisk the milk and egg whites together until blended.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, add the sugar and lemon zest. Mix on low speed for 1 minute. Add the butter and beat on medium speed for 3 minutes or until light and fluffy. Add the extract and beat until blended. Add 1/3 of the dry ingredients. Mix on low speed until just combined. Scrape down the bowl and add ½ wet ingredients and beat. Mix in ½ of the remaining dry ingredients. Scrape down the bowl again. Add the rest of the milk mixture and beat until combined. Mix in the rest of the dry ingredients. Beat on medium speed for 2 minutes.
- Divide the batter evenly among the cupcake liners, about 2/3 filled. Bake in the oven for 18 – 22 minutes. Test the cupcakes with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the cupcakes to a cooling rack and cool completely.
- In a small saucepan over medium-low heat, add raspberries and sprinkle the sugar on top. Cook for about 5 – 7 minutes until raspberries are broken down, using a spatula to help. Strain the sauce through a fine mesh sieve to a small bowl. Cool completely.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter and shortening until light and fluffy. Add the vanilla extract and 2 tablespoons raspberry sauce. Beat until blended. Add half of the sugar and mix on low speed until combined. Add the rest of the sugar and mix well. Scrape the bowl a few times if needed. Mix in 1 tablespoon cold milk. Check the consistency. If the frosting is too thin, add a little more powdered sugar. If the frosting is too stiff, add more cold milk by adding 1 tablespoon at a time. Frost and decorate the cupcakes. Top with a fresh raspberry.
Notes
- Squeeze as much raspberry sauce through the sieve as possible. You will need at least 2 tablespoon of sauce for the frosting.
- For storage, keep the cupcakes in an airtight container at room temperature for a day or two. Top the cupcakes with raspberries right before serving.
SaveSave
We did read each other minds! These cupcakes look gorgeous Lokness! They also look so light and refreshing. I also like cupcakes because of their size, I don’t like to share my desserts 🙂
Haha! Thanks, Shiran! That is so right that cupcakes don’t need to be shared! 😉
what a perfect cupcake – that swirl on top is so pretty.
Thanks a lot! I especially love the gorgeous pink color from the raspberry sauce!
These are supper pretty cupcakes!! And I love the color of your mixer 🙂
Thank you Zainab! I am surprised you noticed the mixer. I have two Le Creuset pots and they are both in buttercup color. 😀
These are beauties! Clearly, you are the cupcake person to go to if I have any questions. I agree that there are so many advantages to cupcakes but for some reason, I find them kind of hard to make. I don’t know what it is but maybe it’s something to do with the frosting. I’m trying to learn to decorate them better…though I do have to admit that any way you slap it on, they end up looking nice and inviting. : ) Yours are gorgeous.
Awww, thanks sweetie! I do get a little scared when putting on frosting. I worried that I will mess up. But hey, as you said, no matter what, the cupcakes will look great. Just stay calm and be creative, right?
I love cooking cupcakes because of their size! It’s much easier than baking a whole cake and takes less time and effort to create a great dessert. The frosting is beautiful and so delicious 🙂
Totally agree!!!! Thanks Maggie!
These are absolutely adorable and that flavour…YUM! Love the colour of your KA. 🙂