Raspberry Lemon Cupcakes
Servings 24 cupcakes
Equipment
Ingredients
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.