For the past few weeks we’ve had some pretty rainy weather in Utah, but it’s finally starting to feel like summer. This weekend I wanted to celebrate by making a summery dessert so I whipped up some raspberry lemon cupcakes. Lemon cake always reminds me of summer, I had a delicious pack of fresh raspberries, and a jar of home-made raspberry jam from my mom so it was the perfect combination.
You’ll notice in this recipe I use raspberry emulsion to flavor the buttercream. I’ve written before about how much I love bakery emulsions, but usually if I make raspberry frosting I make it with real raspberries. I chose to use the emulsion for these cupcakes because I didn’t want the raspberry flavor to completely overpower the lemon flavor and I think the flavors ended up well balanced. As always you can use extract instead of emulsion, but I always think emulsion worth it. I also used a box cake mix, just for convenience, and prepared it “bakery style”.
With some yellow polka dot liners, these quick cupcakes made a perfect dessert to help kick off summer in our house. Here’s looking forward to a summer filled with BBQ’s, fresh salads, homemade lemonade, and more cupcakes!
- 24 lemon cupcakes from a box cake mix
- 1/2 cup raspberry jam (homemade is best)
- 1 1/2 cups raspberries
- 1 tablespoon lemon zest (about 2 lemons)
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon raspberry bakery emulsion (or raspberry extract)
- 2 tablespoons heavy whipping cream
- [i]To Prepare Frosting[/i]
- In the bowl for an electric mixer, add butter. Beat butter on medium speed with the whisk attachment for about 1 minute, until butter is smooth.
- Add 1 cup of powdered sugar, and beat until combined. Repeat with 1 more cup.
- Add bakery emulsion and heavy whipping cream and beat until combined.
- Add the remaining powdered sugar, one cup at a time, beating until combined after each addition.
- Beat for about one additional minute, until frosting is smooth, thick, and fluffy.
- [i]To Assemble Cupcakes[/i]
- Use a knife to cut a small circle in the top of each cupcake, about 1/2 an inch wide and 1/2 inch deep (save the piece of cupcake you cut out). Fill each cupcake with about 1 teaspoon of jam, and top with the piece of cupcake you just removed.
- Frost each cupcake and garnish with lemon zest and a raspberry.