I love making cupcakes. Coincidentally, I also love eating them. The flavor combinations are endless, and there is always a new recipe or spin that I want to try. The lemon cupcakes with blackberry buttercream have long been one of my favorites, so I thought a twist on those would be fun. A raspberry twist!
Went a little lighter on the lemon flavor in this version by just adding a bit of zest, and I also added some chopped raspberries into my usual vanilla cupcake batter. I loved seeing berries dotted throughout the cake once they were baked. It added a surprise burst of berry color and flavor, and added even more moisture to an already deliciously moist cake.
For the frosting I just add a bit of raspberry puree to my traditional vanilla buttercream – it gives it a gorgeous pink hue and natural raspberry flavor. A garnish of a single fresh raspberry really sets them off just perfectly.
They really are beautiful, and taste even better than they look – if you can believe it. A wonderful way to celebrate this warm spring weather that is finally gracing us with it’s presence. Have a great weekend, everyone!
2 3/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature
1 tsp lemon zest
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 Tbsp. vanilla extract
1 cup fresh raspberries, roughly chopped
For the frosting:
1 cup unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1/2 cup fresh raspberries
1 tsp vanilla extract
fresh raspberries, for garnish
To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.
In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream together the butter, sugar, and lemon zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute. Add the eggs one at a time, and the vanilla, and mix until incorporated. Scrape down the sides of the bowl after each addition.
Combine the buttermilk and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Gently fold the chopped berries into the batter.
Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.
For the frosting, puree the raspberries in a small food processor. Strain the pulp out into a fine-mesh strainer. Using a rubber spatula, push the raspberry pulp through the sieve to remove the seeds. Discard the seeds, and set the pureed raspberries aside.
In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar and the pinch of salt. Add the vanilla extract, as well as the raspberry puree. Increase speed to medium, and beat until smooth and frosting is combined.
Frost cupcakes as desired (I used Wilton 2D) and garnish with a fresh raspberry.