Mid-Winter’s Summer Dream: Lemon Raspberry Cupcakes

Well it is here: January. It’s cold, I mean the bitter, hurts your face, never-going-to-get-warm-again cold. Okay, I’ll admit it, I love winter. I enjoy the cold, but not this. And if a Wednesday back into the full swing of work and the sub-zero temperatures don’t have you dreaming of summer and sun and all things hot (like Olaf), then you can just stop reading right now. There is nothing better on a sweltering hot day than the refreshing taste of citrus, and the taste of August in a raspberry.

So here’s to remembering when we complained about sweltering heat.

Lemon Cupcakes and Raspberry Buttercream

Yields 16 Cupcakes

 Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, melted
  • 1 ¼ cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup fresh lemon juice
  • 2 tablespoon lemon zest
  • ½ cup buttermilk

Raspberry Buttercream

  • 1 cup butter, softened
  • ¼ cup shortening
  • 2 tbsp whipping cream
  • 4 cups icing sugar
  • 1 cup of raspberries

Assembling the Cupcakes:

  1. Preheat oven to 350 degrees. Line cupcake tins with liners.
  2. Mix melted butter with sugar. Add eggs and beat in vanilla extract, lemon juice, and zest.
  3. Combine flour and baking powder. Gradually add to wet mixture.
  4. Divide mixture into cupcake pan. Bake for 16 minutes. Let cool completely.

Raspberry Buttercream

  1. Cream together butter and shortening.
  2. Gradually add 1 cup icing sugar.
  3. Add whipping cream and remainder of icing sugar.
  4. Stir in raspberries. Place in piping bag and pipe onto cooled cupcakes.

Enjoy,

-Adele

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