Lemon raspberry cupcakes
Recipe courtesy of Isaac Carter

Lemon Raspberry Cupcakes

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
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Ingredients

Cupcakes:

Soaker:

Cream Cheese Frosting:

Directions

  1. For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
  2. 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.
  3. 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.
  4. 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.
  5. After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
  6. 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.
  7. 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.

Fudge Factor

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