Lemon Raspberry Cupcakes

Happy Birthday Megan!!! Warning...this won't be the only post about Meg's birthday - she kinda makes it a big deal. For years we had a tradition that you celebrated a "birthday week," although as the kids got older it started to become rather expensive. However, Meg will do her best to keep this tradition going for as long as she can.

The night before her birthday she called to ask if I made any treats for her to bring into work - I guess it's a thing for her and her work mates. Well...I forgot! In her defense, I did mention I would make something special for her. So, here I am quickly running out to the grocery store to grab a few things, then to rush home and create something that not just anyone would bring in for their birthday.

I decided to make lemon raspberry cupcakes, Meg loves a fruit and lemon combo. This recipe makes 24 cupcakes which meant I had a few left over to snack on, and I'm happy I did because these are AMAZING!!!

I had almost everything I needed for the recipe except the fresh raspberries, so most ingredients are staple pantry items. You can sub out the raspberries for blueberries, or finely chopped strawberries as well. I also like to use whole fat milk and sour cream, however you can use lighter versions if you prefer. I also use cake and pastry flour in this recipe since it gives the cupcakes a lighter, more tender finish. Make sure all ingredients are at room temperature, this ensures the ingredients blend well together and secures a fine texture.

You can use fresh or frozen berries, I prefer fresh, but if frozen is all you have or is available you'll be fine. The crucial thing to remember (especially if using frozen berries) is tossing the berries in a couple tablespoons of flour. By doing this your berries will distribute evenly in the batter, otherwise they will sink to the bottom of your cupcake which can result in a mushy bottom.

Make sure you do not over mix the batter, especially once you add the berries - gently fold them in. I also want to mention zesting and juicing the lemon. You need to zest the lemon BEFORE you juice it, it is nearly impossible to zest a juiced lemon. Invest in a microplane (I have the Cuisipro from the Bay) this is how you get just the outer part of the lemon and not the white bitter pith.

Fill your liners no more than 3/4 full, otherwise they will over flow and end up flat. You won't get a huge rise on these which makes it a perfect surface to frost.

After you mix the frosting you can refrigerate until ready to use, just make sure you allow it to get back to room temperature. To test when you're frosting is the right consistency place a dab between two fingers, press your fingers together then pull them apart, the frosting should be able to hold a soft peak.

Don't you just love these mini cupcake pedestals? Let me know if you make these, I am curious to know how you like the lemon/berry combo.

Lemon Raspberry Cupcakes

Prep time: 20 min

Cooking time: 20 - 22 min

Makes 24 Cupcakes

Ingredients:

For the Cupcakes:

2 sticks (8 ounces) unsalted butter, at room temperature

1 tsp vanilla extract

1 tbsp lemon juice

2 cups granulated sugar

2 tsp lemon zest

4 large eggs, at room temperature

1 cup sour cream

1/2 cup milk

3 and 1/4 cups plus 2 tbsp cake flour, divided

1 and 1/2 tsp baking powder

1/2 tsp baking soda

3/4 teaspoon salt

1 and 1/2 cups raspberries, fresh or frozen, if using frozen don’t thaw first

For the Frosting:

12 ounces room temperature cream cheese

1/2 cup room temperature unsalted butter

5 cups confectioners’ sugar, sifted, more if needed

2 tbsp freshly squeezed lemon juice

1 teaspoon fresh lemon zest

Recipe:

For the Cupcakes:

Preheat oven to 350 degrees (F).

Line cupcake tins with paper liners; set aside. In bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon juice, sugar, and lemon zest on medium-speed until light and fluffy, about 3 minutes.

Add in the eggs, one at a time, beating well after each addition. Sift together flour, baking powder, baking soda, and salt; set aside. On low speed, beat in half the sour cream, and half the milk, mix until gently until incorporated. Add in half the flour mixture, gently beat until incorporated; continue with the remaining wet and dry ingredients making sure to not over mix. In a small bowl combine the remaining 2 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake for 21-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.

For the Frosting:

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon juice on high speed until completely smooth; about 3 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar and lemon zest.

Once incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes.

Storage:

Keep covered and stored in the fridge, for 3 days. Bring to room temperature before serving.