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!
To Prepare Frosting
To Assemble Cupcakes