I am generally a big fan of cupcakes. Not very many people ask to share a cupcake. It is soulfully yours for your own enjoyment. Individually crafted just for you. Can’t argue with that.
Cupcakes are also great with a vast combination of flavours to pick from. There is the base, the filling, the icing and the topper to choose from. In some cases the filling is omited as the icing and the base are just enough. If you ask most people it is all about the icing!
I was recently asked by a coworker to make a dozen cupcakes for her mother’s birthday. It was a honour to be the one creating the dessert to be enjoyed at the celebration of her 60th year. She is a fan of lemon so the cake portion would be of course that. Thoughts were coming of what kind of icing would compliment it. Vanilla? Eh. Lemon? Good but not great. Raspberries were in season and plentiful so it would make a complimentary flavour. Raspberry it is!
The cupcakes were a hit at the party as they natural lemon flavour of the base came through on every bite. The raspberry buttercream icing was rich and creamy. The combination of the 2 made for an edible raspberry lemonade dessert that wins the hearts of all of those who love summer.
Adorable! That is what these delicious sweet cupcakes are. Simply adorable!
Lemon Raspberry Cupcakes
Raspberry lemonade you can eat!
- 1 1/2 cup flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 eggs, room temperature
- 1/4 cup butter, melted
- 1 cup sugar
- 1 lemon, zest and juice
- 1 1/4 cup frozen raspberries
- 1 lemon, zest & juice
- 1 cup of butter, room temperature
- 1/2 tsp salt
- 3 1/2 cups icing sugar
- 1 Tbsp whole milk
- 12 fresh raspberries
Raspberry Buttercream Icing
- Preheat oven to 350 degrees and line muffin tins with paper cupcake liners.
- In separate bowl, sift flour, baking powder and salt.
- In large measuring cup, combine sour cream, milk and egg. Mix to combine.
- In stand mixer, mix the lemon zest and sugar. Add the melted butter to the lemon sugar mixture and combine.
- Add in the lemon juice and mix again.
- Add in the 1/3 of the flour mixture and combine. Then 1/2 of the egg mixture and combine. Alternate until it has all been added. Ending with the flour mixture.
- Place equal amounts of batter in each cupcake liner and bake for 15-18 minutes or until the centre of a toothpick inserted in the middle of the cupcakes comes out clean.
- Remove from the oven and cool completely on a wire rack.
- Icing the cupcakes and add the fresh raspberries on the top of each one.
- In a small sauce pan combine raspberries, lemon zest and juice. Cook over medium high heat until simmering. Stir occasionally and cook until berries have broken up and the mixture is jam like.
- Remove from heat and allow to cool before using.
- In stand mixer, whip butter until smooth.
- Add the raspberry mixture and combine.
- Add icing sugar one cup at a time with scraping down the sides after each addition.
- Add the whole milk and salt a beat until fluffy. Approximately 2 minutes.
Raspberry Buttercream Icing