A moist lemon cupcake topped with a fresh raspberry buttercream frosting and fresh raspberries, yes please! This site uses Akismet to reduce spam. The frosting was so good and so pretty. Line 12 muffin cups with paper liners. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Though I was expecting a stronger lemon flavor in the cupcake. Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6 - 7 Tbsp puree). This site uses Akismet to reduce spam. Jun 22, 2014 - Zesty lemon cupcakes topped with rich, all natural raspberry frosting. Cake Mix, Cupcakes, Lemon, Raspeberry, Vanilla & White & Yellow Cake Mix • May 30, 2013 • 56 Comments. This recipe is a keeper. Hi, Marlene! Place 1 spoonful (a little more than 1 teaspoon) of raspberry … 18 Comments / Leave a Comment ». * Percent Daily Values are based on a 2000 calorie diet. In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. I used the extra lemon where suggested. These were so good. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste). They are so cute and taste so great and make any occasion that much better! Line 2 cupcake tins with paper liners; set aside. Though it may still be winter why not get that summery feel we all crave and make a batch of these irresistibly delicious Raspberry Lemonade Cupcakes? Happy baking. Pipe onto cooled cupcakes and top with fresh raspberries. Let the Raspberry Lemon Cupcakes cool in the pans for about 10 minutes before removing them to … That’s a great option because its the least amount of prep work and you probably have a jar in your fridge from making PB&J sandwiches. My Mother is in an assisted living facility. To make Raspberry Lemon Cupcakes, preheat oven to 375 degrees F and line 24 cupcake pan cups with paper liners. Continue to add as much powdered sugar as needed to reach your desired consistency! ©2020 My Baking Addiction. Then add egg whites, … Allow cupcakes to cool completely, meanwhile prepare raspberry puree and allow to cool. Tell her I said Happy Mother’s Day! Thank you for the great recipe. Then add sour cream, milk and lemon juice and mix again. Tag me on social! These Raspberry Lemonade Cupcakes are just what you need for your grown-up lemonade stand! And when she's not baking, she's getting her curly hair stuck in doors, ceiling fans and seat belts. HOW DO YOU MAKE RASPBERRY LEMON CUPCAKES? In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. Easy! Notify me of follow-up comments by email. I hope this helps! Preheat oven to 350ºF and line pans with cupcake liners. You can always add just a little of the jello powder to boost the flavor and color up a notch.) I’m Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. The Story: After you sit around a campfire for hours, you get in the shower and what happens? Happy Baking! The tricky part about berry frostings is that you can’t add to many fresh berries because then the frosting will be way too soft! Hope it tastes ok without it! Mix in egg, then mix in egg whites one at a time, adding in vanilla (and lemon extract if using) with second egg white. I have been looking for the perfect cupcake recipe for Mothers Day and your Raspberry Lemonade Cupcakes are perfect! Subscribe to updates: Maybe we should swap out the lemonade stand for a cupcake stand this summer :) The Story: If you sit next to me in a movie theatre with a big jug of popcorn, I can guarantee I'll be eating at least 75% of it. Beat butter, sugar and lemon zest together until light and fluffy. Continue to add the rest of the dry ingredients. Meanwhile prepare simple syrup. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Filling. They start with lemon cupcakes that have a soft texture and hint of lemon. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice. My family loved these cupcakes! Roseanne. Beat butter, sugar and lemon zest together until light and fluffy. Cupcakes are a favorite around here. Raspberry Lemonade Mini Cupcakes. Add vanilla extract and lemon zest and 2 cup of powdered sugar. I really hope your mother enjoys them, Kathy! 2 tablespoons freshly-squeezed lemon juice, 1/4 cup raspberry puree, jam, preserves (or 1 tablespoon raspberry jello powder). Your email address will not be published. Beautiful photographs of cupcakes. Set aside. These Raspberry Lemonade Cupcakes are just what you need for your grown-up lemonade stand! I am at 8600 feet and my cupcakes flatten out if there is too much leavening in them. The simple sugar added a lot of flavor and made the cake very moist. These sweet and tangy cupcakes are certain to brighten any day and the simplicity of the ingredients makes it a terrific kid friendly project as well. If you love these Raspberry Lemonade Cupcakes, you definitely need to check out these Thin Mint Cupcakes and these Banana Nutella Cupcakes. Design by Purr. Evenly divide the batter between the 24 cupcake liners. Preheat oven to 350 degrees. (optional, for slightly stronger lemon flavor). These look so yummy and scream of SUMMER ~smile~ Then add your raspberries! The texture of the cupcake was pleasing. Instructions For the Lemon Raspberry Cupcakes: Preheat oven to 350 degrees (F). Mint leaves are also optional). Start with 2 and add more to your liking. Stay up to date! Preheat the oven to 350 degrees F (175 degrees C). Preheat oven to 350ºF and line pans with cupcake liners. Thank you for sharing! But for today we’re going to be using other options that are probably already in your pantry because I’m all about using what you have on hand. Today it’s all about summer lemonade and how I squeeeeezed all that flavor into these Raspberry Lemonade Cupcakes. The cupcake is lemoney and the frosting is outstanding. Follow Eazy Peazy Mealz on Pinterest for more great tips, … In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. How does this recipe work at high altitudes? Sweet juicy berries in the raspberry … The amazing thing about this frosting is that I didn’t use a drop of food coloring and it’s probably the most gorgeous color I’ve ever gotten in a frosting. I hope you learned a little something today about berry frostings! Tastes just like raspberry lemonade in cupcake form! These cupcakes are outstanding. Read our disclosure policy. Preheat oven to 350°F (176°C) and add cupcake liners to a cupcake pan. For the frosting it says 3/4 cups powdered sugar. When was I supposed to add the vanilla to the batter? Here’s a guide for high altitude baking. Learn how your comment data is processed. Sift all-purpose flour and cake flour into a mixing bowl. But it works! She loves pink, lemonade and raspberries! Another great way to get a bold flavor in a frosting is to use dehydrated fruit and real fruit extracts, I just prefer the flavor of the fresh versus the dried. Learn how your comment data is processed. I always order the raspberry lemonade, too! Instructions. To make frosting, beat butter for 1 minute. Let cupcakes cool. Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. That’s why I’m obsessed with my freeze dried berry trick I linked to above and also why the jello powder is a great substitute. You can strain out the seeds too if you want! Cool completely (speed chill in freezer). Dark Chocolate Cupcakes with Raspberry Buttercream Frosting, Strawberry Cupcakes with Strawberry Buttercream Frosting. This is a good recipe–worthy of making again! You can sift these ingredients together if you prefer a very light texture. 1.   By doing so, I used all 4 cups of the powdered sugar. I’m Lizzy from Your Cup of Cake and I’m always in the kitchen baking up cute cupcakes like my Palm Tree Cupcakes with little tanning teddy grahams! I basically substituted the most of the water in the cake recipe with frozen raspberry lemonade concentrate. The next option is using some jam, jelly, preserves or anything like that! Instructions. It was easy just a little time consuming but so worth it. I sat it out but never added it because the directions don’t say. Hi, thanks so much for stopping by. Don’t skip making the cake it was moist and had a nice lemon flavor so much better than a boxed mix. Your email address will not be published. I love raspberries. … I am just that obsessed with that crunchy, salty taste. Hi, Judy! Preheat oven to 350ºF and line pans with cupcake liners. Lizzy Early is the baker, photographer and voice behind the blog "Your Cup of Cake." Such a bright and summer, irresistible cupcake! In the instructions (step 6) it says two cups of powdered sugar? (Was this due to the cornstarch?). I want to see what you made! I mean how could we not, what is not to love here? It gives the cupcakes more raspberry flavor! Cream the butter and sugar together until light and fluffy, 3-4 minutes.

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