Zingy Lemon Raspberry Cupcakes
Photo: Sommer
Ingredients
3 cups light all-purpose flour (like White Lily)
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1- inch cubes
4 eggs
1 cup whole milk
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Raspberry Cream Frosting~
8 ounces cold cream cheese
3/4 cup room-temperature butter
1/2 cup raspberry jam
1/2 teaspoon vanilla
3 cups +powdered sugar
Preparation
1
Preheat oven to 325° F.
2
Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.)
3
Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
6
With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
7
Divide batter evenly among liners, filling about two-thirds full.
8
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
9
Transfer to a wire rack to cool completely.
10
Repeat process with remaining batter.
Should make about 30.
11
13
14
Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
16
Makes 30 cupcakes.
.
About
Show your sweethearts some love with these little babies! Zingy lemon cupcakes with sweet creamy raspberry frosting. They are perfect to take to a school party or deliver to a friendly neighbor. They could make anyone’s V Day a little bit brighter!
Yield:
30 cupcakes
Added:
Monday, February 7, 2011 - 8:10am