In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Lemon and Raspberry Cupcakes: A Burst of Freshness in Every Bite

If you’re looking to infuse a burst of freshness into your baking repertoire, these Lemon and Raspberry Cupcakes are the perfect solution. With a delightful combination of zesty lemon and sweet raspberries, these cupcakes are not only delicious but also a feast for the eyes. Whether you’re preparing for a special occasion or simply craving a sweet treat, this recipe promises to deliver on both flavor and presentation.

Ingredients: The Building Blocks of Flavor

For the Cupcakes:

• ½ cup butter, softened – unsalted
• 1 cup granulated sugar
• 2 eggs
• ¾ cup lemon juice
• 2 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tbsp lemon zest
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup fresh raspberries

For the Frosting:

• 1 cup butter, softened – unsalted
• 1 tsp salt
• 1 tsp vanilla extract
• 3 tbsp lemon juice
• 4 cups confectioner’s sugar

Garnish:

• Additional raspberries and lemon zest for decoration

Instructions: Crafting the Perfect Cupcake

Preparing the Cupcakes:

1. Preheat Your Oven: Start by preheating the oven to 350°F (175°C). Line your muffin tins with cupcake liners and set aside.

2. Cream the Butter and Sugar: In a mixing bowl, combine softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is smooth and fluffy.

3. Incorporate Wet Ingredients: Mix in the eggs one at a time, ensuring each is well incorporated. Add the lemon juice and vanilla extract, blending until combined.

4. Combine Dry Ingredients: Gradually add in the all-purpose flour, baking powder, and salt. Mix thoroughly, pausing occasionally to scrape down the sides of the bowl.

5. Add Lemon Zest: Stir in the lemon zest until the batter is uniformly mixed.

6. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.

7. Fill the Cupcake Liners: Using a small ice cream scoop or a ¼ cup measuring cup, fill each cupcake liner approximately ⅔ full with batter.

8. Bake: Place in the preheated oven and bake for 14-16 minutes. The cupcakes are done when the edges are slightly browned, and the centers are set.

9. Cool Completely: Allow the cupcakes to cool completely on a wire rack before frosting.

Preparing the Frosting:

1. Combine Initial Ingredients: In a mixing bowl, combine the softened butter, vanilla extract, salt, lemon juice, and half of the confectioner’s sugar. Mix on low speed until smooth.

2. Finish the Frosting: Add the remaining confectioner’s sugar and continue mixing on low speed. If the frosting appears dry, add a splash more lemon juice. Increase the mixer speed to medium and whip until the frosting is smooth and fluffy.

3. Prepare to Decorate: Transfer the frosting to a piping bag fitted with a large star tip.

Decorating the Cupcakes:

1. Frost the Cupcakes: Once the cupcakes are completely cooled, pipe a generous swirl of frosting on each one.

2. Garnish: Decorate with a couple of fresh raspberries and a sprinkle of lemon zest for a vibrant and appealing finish.

Storage and Nutrition

Storage: These cupcakes can be stored in an airtight container in the fridge for up to three days. For longer storage, freeze them for up to three months.

Nutrition Per Serving: Each cupcake contains approximately 339 calories, with 48g of carbohydrates, 2g of protein, and 16g of fat. These cupcakes are a delightful treat, perfect to enjoy in moderation.

Conclusion

These Lemon and Raspberry Cupcakes offer a harmonious blend of tart and sweet flavors, making them an irresistible treat for any dessert lover. Whether you’re enjoying them with a cup of tea or serving them at a festive gathering, they are sure to impress. Don’t forget to share this recipe with friends and family by subscribing to our newsletter, and bring a little zest to everyone’s day!

Lemon and Raspberry Cupcakes

These delightful cupcakes are bursting with lemon flavor and juicy raspberries, topped with a smooth lemon frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 339

Ingredients Equipment Method Notes

Ingredients

  

Cupcakes

• 113 g butter softened – unsalted
• 200 g granulated sugar
• 2 eggs
• 180 ml lemon juice
• 2 tsp vanilla
• 190 g all-purpose flour
• 1 tbsp lemon zest
• 1.5 tsp baking powder
• 0.5 tsp salt
• 150 g raspberries – fresh

Frosting

• 113 g butter softened – unsalted
• 1 tsp salt
• 1 tsp vanilla
• 45 ml lemon juice
• 500 g confectioner’s sugar
• 50 g additional raspberries and lemon zest to decorate

Equipment

• Muffin Tin
• Piping Bag

Method

 

1. Preheat the oven to 350 degrees. Prepare the muffin tins by placing cupcake liners in them, set aside.
2. Combine the softened butter and sugar in a mixing bowl. Cream together until smooth.
3. Mix in the egg, lemon juice, and vanilla.
4. Add in the flour, baking powder, and salt. Mix thoroughly – stopping the machine to scrape the sides often and mixing again.
5. Add in the lemon zest and mix until thoroughly combined – again, scraping the sides as needed.
6. Gently fold in the fresh raspberries.
7. Using a small ice cream scoop or ¼ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about ⅔ full.
8. Bake for 14-16 minutes or until the edges are slightly browned and the center is set.
9. Allow to cool completely before decorating.
10. For the frosting, combine the softened butter, vanilla, salt, lemon juice, and about half of the confectioner’s sugar in the mixing bowl. Mix on low until combined.
11. Add in the remaining sugar and continue to mix on low until combined.
12. Add a splash more lemon juice if needed if the frosting still looks dry and crumbly.
13. Increase the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy looking.
14. Transfer the frosting to a piping bag fitted with a large star tip.
15. Once the cupcakes are cool, pipe the frosting on each cupcake.
16. Decorate with a couple of raspberries and some additional lemon zest.

Notes

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.