lemon raspberry cupcakes

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one of my coworkers is getting married soon, so during our office’s end of the semester celebration, we had a little surprise for her.  everyone in the office chipped in and got her a gift and i also wanted to make cupcakes especially for her.  of course, i wanted to make sure that i made a flavor that she liked.  i knew she doesn’t like chocolate so i thought something fruity might be nice.  but there are so many different fruity possibilities.  but then i remembered that she had mentioned that she thought the lemon ice cream with raspberry swirl sounded really good, so i figured this would be a good combination for her cupcakes.  i just kind of winged it and here’s what i came up with, lemon zested cupcakes with raspberry filling and lemon buttercream.  i tried one last night and really liked how they turned out.  they are fresh and bright and i especially like the raspberry filling.

for the frosting, i tried the rose technique from i am baker.  if you haven’t checked out this blog, i highly recommend doing so.  her cakes are absolutely stunning.  i thought the roses would be a little fancier since these were kind of wedding inspired cupcakes.  i think they turned out pretty nicely considering it way my first attempt at it but i’ll definitely be practicing more in the future.

Lemon Raspberry Cupcakes

by miki with some help from food.com and foodtv.com

Ingredients

Cupcakes

  • 1 box white cake mix plus ingredients called for on the box
  • 1 tablespoon lemon zest

Filling

  • 1 1/2 cups frozen raspberries
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Frosting

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 tablespoons whipping cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Directions

  1. To make the filling, in a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat.  Pour into a fine strainer set over a bowl, and using the back of a spoon, press and scrape the pulp and juices through the strainer for several minutes until you have just a clump of seeds left in the strainer.  Set filling aside to cool (discard seeds).
  2. Prepare and bake cupcakes as directly on the box, just make sure to also add the lemon zest in the cake batter.
  3. Allow cupcakes to cool completely.
  4. Using the cone method,  use a small paring knife to cut a cone out of the center of each cupcake.
  5. Add some filling to the cupcake and replace the top portion of the cone, slicing off the tip to leave room for the filling. 
  6. To make frosting, in a standing mixer fitted with a whisk, mix together sugar and butter.
  7. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  8. Add vanilla, lemon juice, cream, and lemon zest and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
  9. Pipe frosting on to cupcakes as desired.

Printer Friendly Recipe: Lemon Raspberry Cupcakes

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4 Comments

  1. raspberry chocolate cupcakes « miki's kitchen
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  3. raspberry lemon cupcakes | miki's kitchen
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