Today I was walking home and I noticed that the trees on my street are already starting to change colors! Fall will soon be among us, but that doesn't mean you can squeeze a little more summer in and enjoy these deliciously fruity cupcakes.
The goal was to create a pink cupcake for a local cupcake recipe contest. I went back and forth on adding a lemon curd in the middle or using white chocolate to make them more decadent. In the end, the cupcakes were wonderfully packed with raspberry and lemon flavor, topped with a sweet/tart raspberry frosting. You will need two small cartons of raspberries for the recipe, although you will have leftovers for munching on while you bake!
Lemon Raspberry Cupcakes with Pink Raspberry Frosting - Makes approximately 24 cupcakes
2 sticks unsalted butter, room temperature
2 cups sugar
1 tsp vanilla
2 cups non-bleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 oz of raspberries
1 1/2 tsp lemon juice
1/2 tsp lemon zest
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners
Add the flour, baking powder, and salt into a medium bowl. Whisk ingredients together.
In a large bowl, cream the butter with an electric mixer.
Add the sugar and mix until well combined and light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and mix until well combined.
Slowly add the flour mixture to the large bowl with the wet ingredients. Mix on medium-high speed until it is all added and well combined. Scrape the sides down with a rubber spatula occasionally to ensure that everything is added.
Add the lemon juice and lemon zest. Mix well on medium-high speed.
Pour the raspberries into the batter. Mix with the electric mixer on medium speed and slowly advance to high speed. The batter will turn a vibrant pink-purple color. If you prefer to not have the seeds in your cupcake, puree the raspberries in a blender and use a strainer to remove the seeds before adding it to the batter.
Spoon the batter into the cupcake pan, filling each liner approximately 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
2 sticks unsalted butter,room temperature and cut into pieces
3 1/2 cups confectioners sugar
1 tablespoon milk
3 oz raspberries
Cream the butter in a large bowl until light and fluffy with an electric mixer
Slowly add the confectioners sugar 1/2 cup at a time to the butter, mixing until well combined after each addition.
Add the milk. Mix well.
Add the raspberries to the mixture. Again, if you prefer to not have seeds, puree in a blender and remove the seeds with a strainer before adding. Beat with the electric mixer until completely combined. The frosting will turn a bright pink color. You can add more milk or sugar to get a desired spreading consistency, if necessary.
Spread onto cupcakes and decorate with extra raspberries.
Personally, I liked leaving the seeds in the cupcakes because it's a little reminder that you used real fruit instead of canned fruit. Also, if you are unable to find fresh raspberries, you can use frozen ones. Just wash them with water and allow them to defrost before adding them to the batter or frosting. You may need less milk in the frosting if you are using frozen raspberries. They would also be tasty without frosting and covering them with some powdered sugar. They will still look pretty as the cupcakes come out of the oven purple!
I brought the cuppies for my classmates to enjoy and they seemed to go over pretty well, which made me quite happy!.
And as for the cupcake contest? No word on that yet, but at the very least I had some fun experimenting in the kitchen.