What I love most about these cupcakes is the perfect balance between the frosting and the cake itself. Berries and lemons go well together in this dessert. The zesty taste of lemon along with the sweet-fresh taste of raspberry is a treat that you don’t want to miss. It’s as if they were assigned to do a duet and they sang it perfectly, second voice and all. This is a perfectly good recipe that you can make on any occasion. Everyone will just love to nibble on these beautiful creations.
See what our friends from Valerie’s Kitchen have to say about this recipe:
“These luscious Lemon Raspberry Cupcakes with Lemon Curd Frosting pack a serious citrus punch that is complemented beautifully by the sweet, velvety frosting. They will satisfy your most intense lemon cravings.”
These cupcakes have that refreshing taste that you will instantly get addicted to. While we all love chocolaty or creamy cupcakes, sometimes we need a change; and these cupcakes are the perfect candidates.
Ingredients
- 2-1/2 cups Softasilk cake flour
- 2-1/2 teaspoons Clabber Girl baking powder
- 1/2 teaspoon Morton salt
- 1/2 cup Land O Lakes butter, softened
- 1 tablespoon lemon zest (use a Meyer lemon if available)
- 1-3/4 cups Domino white sugar
- 2 tablespoons fresh lemon juice (approximately 1/2 lemon juiced)
- 6 egg yolks from Eggland’s eggs
- 1 cup Borden milk
- 1 (6 ounce) container Driscoll’s fresh raspberries
- 1 (10.5 ounce) jar Trader Joe’s lemon curd (approximately 3/4 cup)
- 2 (8 ounces) packages Philadelphia cream cheese (regular or Neufchatel)
- 2-1/2 cups Domino powdered sugar
Instructions
- Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners.
- Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside.
- Using a hand mixer, cream butter and lemon rind together. Add granulated sugar, beating for a couple of minutes until light and fluffy. Add lemon juice and beat for another minute. Add egg yolks two at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk to the butter mixture, a small amount at a time, scraping down sides of bowl as needed. Beat until well combined, smooth, and creamy.
- Use a small spoon to divide the batter between the 18 cupcake liners. You should fill each about about 3/4 full. Set one raspberry on top of each cupcake. There is no need to press them into the batter; they will sink in as they bake.
- Bake for 22 to 25 minutes. Remove from oven and allow the cupcakes to cool in the pans for about 5 minutes and then transfer to wire racks to cool completely.
- To prepare the frosting, beat the lemon curd with the cream cheese in a large mixing bowl till well combined. Beat in the powdered sugar till smooth and creamy.
- For a decorative look, use a pastry bag to pipe the frosting on to the cupcakes. Top each frosted cupcake with a raspberry.
- Store cupcakes covered in the refrigerator.
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Quick Tip: If you don’t have a handy decorator, you can use a pastry bag to pipe the frosting on the cupcakes.
Thanks again to Valerie’s Kitchen for this amazing recipe.
