Lemon Raspberry Cupcakes

 

Lemon Raspberry Cupcakes with Sprinkles (as everything is always better with sprinkles) to celebrate my husband's birthday!

Lemon Raspberry Cupcakes

These delectable cupcakes are moist and just melt in your mouth. It's an easy recipe with a yummy raspberry and lemon combo. I used sparkling sugar as a decorating touch or you could frost cupcakes and top with a single raspberry. I highly recommend these cupcake liners with foil on the outside and a paper liner inside which adds stability to the cupcake after removal from the muffin tin.  

Recipe adapted from a publication RealFood (Lunds and Byerlys) Summer 2021

and makes 12 cupcakes.

Cupcake Ingredients: 

• 2 cups flour
• 1/2 teaspoon each baking soda and baking powder 
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• Zest from 2 medium-sized lemons 
• 3/4 cup buttermilk
• 1/2 cup softened butter
• 3/4 cup honey
• 2 large eggs
• 1/2 pint raspberries mixed with 1 tablespoon flour

Frosting Ingredients:

• 2 cups powdered sugar
• 1-2 tablespoons jam e.g. raspberry, strawberry
• 1 tablespoon softened butter 
• 1/2 teaspoon almond extract 
• 1 little drop of red food coloring
• Milk added as needed for spreading consistency

Cupcake Directions:

• Rinse berries and set to dry on a paper towel.
• Preheat oven to 350 degrees.
• Sift flour, baking soda, baking powder, salt, and lemon zest. Set aside.
• In a liquid measuring cup combine lemon juice and buttermilk, set aside.  
• In a mixing bowl cream butter until fluffy, add in honey, and mix well. Add in eggs one at a time and mix.
• Add half of the reserved dry mixture to the butter mixture, mix on low just until combined. 
• With the mixer on low slowly add lemon/buttermilk mixture and then add in remaining dry ingredients just until combined.  
• Mix dried raspberries with 1 tablespoon flour and gently fold into batter. 
• Fill muffin cupcake liners 3/4 full and bake for 18 minutes. Check at 16 minutes with a toothpick. 
• Cool cupcakes on wire cooling rack. 

Frosting

• Mix all ingredients (start with one tablespoon on the jam, taste test first) and frost cooled cupcakes 2 at a time adding sprinkles as frosting sets quickly. Refrigerate cupcakes for 1/2 hour.  
  
  I went for an old-fashioned look as the teacup and saucer came from my daughter who once received it as a gift from her grandma (my husband's mother).