Raspberry Lemon Cupcakes

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. 

Raspberry Lemon Cupcakes

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”.

Raspberry Lemon Cupcakes

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!

Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes

Allison McGee

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Servings 24 cupcakes

Equipment

Pridebit Cupcake Decorating Tips Extra Large Piping Icing Tips

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Bakers Joy Cake Pan Spray 2 Pack

Wilton Industries Perfect Results Mega Cooling Rack

NWK 3-Tier Cupcake Stand

KitchenAid KSM180QHSD 100 Year Limited Edition Queen of Hearts Stand Mixer, Passion Red

Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping

Pyrex Prepware 8-Cup Glass Measuring Cup with Lid

Ingredients

  

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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

Frosting

• 1 cup salted butter room temperature
• 4 cups powdered sugar
• 1 teaspoon raspberry bakery emulsion or raspberry extract
• 2 tablespoons heavy whipping cream

Instructions

 

To Prepare Frosting

• 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.

To Assemble Cupcakes

• 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.

Did you make this recipe?Let us know how it was!

 

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