Raspberry Lemonade Cupcakes - Cooking With Nadine

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Tuesday, April 30, 2019

Raspberry Lemonade Cupcakes

Such a bright and summer, irresistible cupcake! Tastes just like raspberry lemonade in cupcake form!



Ingredients
Cupcakes

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1 Tbsp lemon zest (zest of 2 medium lemons)
  • 1/2 cup unsalted butter , softened
  • 1 large egg
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract (optional, for slightly stronger lemon flavor)
  • 1/4 cup + 3 Tbsp buttermilk
  • 1 1/2 Tbsp fresh lemon juice

Simple Syrup

  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar

Raspberry Buttercream Frosting

  • 1 (heaping) cup fresh raspberries
  • 1/2 cup unsalted butter , nearly at room temperature
  • 1/4 cup salted butter , nearly at room temperature
  • 2 3/4 - 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 24 fresh raspberries , for topping
  • Lemon wedges , for topping


Instructions

  1. Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  2. In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla (and lemon extract if using) with second egg white.
  3. For full instructions : www.cookingclassy.com

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