Lemon Raspberry Cupcakes

Recipe courtesy of Isaac Carter

Show: Cupcake Wars

Episode: Tiffani Thiessen's Birthday Bash

Lemon Raspberry Cupcakes

Name: Lemon Raspberry Cupcakes
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 cupcakes
Ingredients: 1 1/2 cups granulated sugar; 1 1/4 cups pastry flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/4 cups buttermilk, at room temperature; 1 cup olive oil; 1 teaspoon lemon zest; 3 whole eggs, at room temperature; 2 tablespoons granulated sugar; 1 1/2 lemons, juiced; 1/2 cup raspberries, halved, plus more for garnish; 1 cup cream cheese, at room temperature; 1 stick unsalted butter, at room temperature; 1/2 cup melted white chocolate; 2 cups powdered sugar

Getting reviews...

I wanted to make a cupcake that reflects the summertime. And what better way than making a cupcake after a nice tall ice cold glass of lemonade!

Level: Easy

Total: 1 hr 10 min (plus cooling time)
Active: 55 min

Yield: 12 cupcakes

Level: Easy

Total: 1 hr 10 min (plus cooling time)
Active: 55 min

Yield: 12 cupcakes

Ingredients

Cupcakes:

1 1/2 cups granulated sugar

1 1/4 cups pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups buttermilk, at room temperature

1 cup olive oil

1 teaspoon lemon zest

3 whole eggs, at room temperature

Soaker:

2 tablespoons granulated sugar

1 1/2 lemons, juiced

1/2 cup raspberries, halved, plus more for garnish

Cream Cheese Frosting:

1 cup cream cheese, at room temperature

1 stick unsalted butter, at room temperature

1/2 cup melted white chocolate

2 cups powdered sugar

Directions

For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!

Cook’s Note

Before you squeeze the lemon, place it in the microwave for 10 seconds and this will maximize the juice usage.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Show: Cupcake Wars

Episode: Tiffani Thiessen's Birthday Bash

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Cupcakes:

Soaker:

Cream Cheese Frosting:

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