Lemon Cupcakes with Raspberry Buttercream

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Feels like summer in your mouth!

I have to admit something. I can easily get stuck in a rut. I make the same rotation of dinners, especially if I’m really busy. I make the same cake for birthdays. So, part of my reason for starting a blog is to have a really good reason to branch out and try new things!  So, here I am – trying new things.  I was talking to a friend who makes cakes for a living and I was surprised to find out that more people order non-chocolate cakes than chocolate!  If chocolate is an option… I will almost always pick it. My husband would rather have lemon, so he was delighted to find out I was making lemon cupcakes with a raspberry frosting for him for Father’s Day.

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I decided to try a lemon version of my Crazy Chocolate Cake recipe.  If you’ve never made it before, it’s made without eggs or milk or butter and it’s the easiest recipe ever.  You get perfect chocolate cake every single time.  So, I had high hopes for a lemon version.  I basically substituted the cocoa for more flour, and lemon extract for some of the vanilla and some fresh lemon zest. Everyone thought it turned out really good!  If you’re familiar with the Crazy Cake (some refer to it as Wacky Cake or Depression Cake) recipe – most recipes out there will tell you to just mix it in the cake pan.  First of all – that doesn’t work for cupcakes. Haha.  And secondly, just use a bowl or mixer.  It sounds like such a great idea – “No bowl needed!” – but in reality, the last thing you want is a bite of baking soda that didn’t get mixed in well enough. Ish. Good enough reason to dirty a bowl, huh? :)

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Look how perfect they look!  I have to admit, I was a little surprised how nice they turned out. Then comes the raspberry lemon frosting.  Sweet with a bit of tartness and a really good addition to the lemon cupcakes.  And what a lovely pink without any food coloring! I made a basic buttercream frosting, added some lemon juice in place of some of the whipping cream, and then some seedless raspberry jam. So pretty!  Feel free to experiment with the frosting – add more or less lemon juice to your liking, and add more liquid for a lighter creamier frosting or less for a stiffer frosting.  My suggestion is to taste as you go!

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Here’s a tip I’ve learned through my frosting making trial and errors.  Be sure to whip it on high for quite a few minutes – like 3-5 minutes.  Whip the butter before you add the sugar, whip it again after every cup of powdered sugar you add.  It’ll seem like a long time, but it is worth it to get a light, creamy buttercream frosting.

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Adding a few pieces of lemon zest on the top indicates that it’s a lemon cupcake and gives it a little extra something. These lemon raspberry cupcakes taste just like summer! Enjoy!

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Lemon Cupcakes with Raspberry Buttercream by Yumbiance

Ingredients

  • CAKE INGREDIENTS (MAKES 12 CUPCAKES)
  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 or 1 tablespoon lemon zest (I used about 1/2 of a lemon)
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 6 tablespoons canola oil
  • 1 cup water
  • RASPBERRY BUTTERCREAM FROSTING
  • 1 1/2 sticks of butter, room temperature
  • 3 1/2 cups powdered sugar (approximately)
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons lemon juice
  • 1/3 cup seedless raspberry jam

Instructions

  1. Preheat oven to 350 degrees. Prepare cupcake pan with liners and set aside.
  2. Combine the flour, sugar, baking soda and salt in a mixing bowl or a stand mixer.
  3. Add the lemon zest, vinegar, vanilla and lemon extracts, oil and water.
  4. Mix until combined.
  5. Divide the batter into the cupcake pan to make 12 cupcakes.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Cool slightly, then remove the cupcakes onto a cooling rack.
  8. Cool COMPLETELY before frosting.
  9. FROSTING
  10. In a stand mixer, beat the butter until light and creamy.
  11. Add a cup of powdered sugar at a time with a tablespoon of liquid, beating on low to start (so you don't have a mess!) and then on high.
  12. Beat for a total of around 3-5 minutes on high.
  13. Be sure to do a taste and consistency test as you go! Too stiff - add liquid. Too creamy, add more powdered sugar.
  14. Add the raspberry jam and mix until combined.
  15. Frost the cupcakes once they've completely cooled.
http://www.yumbiance.com/lemon-raspberry-cupcakes/

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