The cupcake trend isn’t going anywhere is it? The thing is, I really like cupcakes. I want to not like them anymore because they are so trendy, but I cannot help myself. They are the perfect size. I don’t feel as guilty about eating a cupcake as I a do a slice of cake. I also think that they are a lot easier to make than a whole cake. The bake time is far less, construction is not an issue, and you can really play with the flavors. What is not to love? I have a friend who shall remain nameless that really cannot stand cupcakes. Want to get her going? Make a wedding cake out of cupcakes.
I made these cupcakes because they looked like spring. Pink and yellow. Lemon and raspberry. It just makes me happy. I also made these cupcakes because the recipe called for Chambord. There was a little champagne and Chambord mix up a few months ago and I now have a lot of Chambord in my cabinet. We are gearing up for a move in less than 2 months and need to get rid of all of the booze in our house. It makes me sad to leave perfectly good booze behind.
3/4 cup room temperature butter
3 eggs at room temperature
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
2 teaspoons lemon zest
2 Tablespoons lemon juice
2 Tablespoons Chambord (you can use milk if you don’t want to use Chambord)
2/3 cup buttermilkred food coloring
Chambord Frosting:
3/4 cup room temperature butter
7 cups confectioners sugar
6 Tablespoons Chambord (or milk)
red food coloring (optional)
lemon slices
raspberries
Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
Add the eggs one at a time. Scrape the bowl after each addition.
You will add the flour and buttermilk in 3 additions, start and end with the flour.
Add a drop of red food coloring.
Put the cupcake batter into a lined muffin tin.
Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
Beat the butter and 2 cups of confectioners sugar. Add 6 Tablespoons of Chambord. Gradually add the remaining sugar until it is a good piping consistency.
Pipe the Chambord frosting onto the cupcakes.
Garnish with lemon slices and a raspberry.
recipe adapted from bhg.com.
Ingredients
- 3/4 cup room temperature butter
- 3 eggs at room temperature
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 2 teaspoons lemon zest
- 2 Tablespoons lemon juice
- 2 Tablespoons Chambord (you can use milk if you don’t want to use Chambord)
- 2/3 cup buttermilkred food coloring
- Chambord Frosting:
- 3/4 cup room temperature butter
- 7 cups confectioners sugar
- 6 Tablespoons Chambord (or milk)
- red food coloring (optional)
- lemon slices
- raspberries
Instructions
- Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
- Add the eggs one at a time. Scrape the bowl after each addition.
- You will add the flour and buttermilk in 3 additions, start and end with the flour.
- Add a drop of red food coloring.
- Put the cupcake batter into a lined muffin tin.
- Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
- Beat the butter and 2 cups of confectioners sugar. Add 6 Tablespoons of Chambord. Gradually add the remaining sugar until it is a good piping consistency.
- Pipe the Chambord frosting onto the cupcakes.
- Garnish with lemon slices and a raspberry.
I am Bree. I love to cook. Even more than I love to take pictures.
Mmmmm! I like lemon raspberry anything!!
Thanks.
you are welcome Amy!
Oh lovely! (Isn’t hating cupcakes kinda on par with hating puppies and fat, fluffy Easter chicks?) Something about raspberry and lemon – delicious *and* beautiful. I had to laugh at the champagne/Chambord mix up. I’m not familiar with Chambord, but feel I must be now. These cupcakes go directly into my “to make” recipes file. (All the best to you as you gear up for your move – we just did that in December and I’m only now feeling settled. Moving. Bleh.)
Jessica recently posted..Klamath Falls Childrens Museum
I don’t really hate them, I am just getting bored with them I guess. I love the combination as well and use Chambord a lot. It is not cheap, but I use it quite a bit in cocktails.
OMGGG. My thoughts on the cupcake trend are the same as yours. However, these look AMAZING. Love the raspberry & lemon combo!
These cupcakes are definitely lovely. You’re right, raspberry and lemon is always a good match, I’ve made raspberry lemon muffins with milk chocolate chunks last week: delicious.
B from K&B.
K&B recently posted..Cookies and cream panna cotta
Chambord is one of my favorites! I’ll definitely be giving these a try.
Tracey @ KitchenPlayground recently posted..Chocolate-Dipped Peeps because Peep Brownies didnt work
me too! I love it in a glass of champagne with a splash of lemon juice.
Those things are too cute! Make me willing to re-visit my strict “No More Cupcakes!” law. Which p.s. wasn’t that strict anyway. Because no matter how “over” cupcakes I claim to be they always end up in my mouth.
Really great site, btw. A friend recommended and I love it!
-Sarah
Sarah Jackson recently posted..Surprise!!
What a great flavor combo! perfect for spring!
[...] made cupcakes yesterday which turned out amazingly good. You can find the recipe here, but before you do, admire my end product first, because you’re going to find repulsing [...]
Those look delicious. Before I read this, I saw them on BHG and definitely thought about making them. I’m glad you enjoyed them.
Gina @the Addicted Baker recently posted..Mini Frittata
How many cupcakes does this recipe yield?
18 I believe.
How many servings are there in this recipe?
24.
[...] here for the [...]
[...] Lemon Raspberry Cupcakes from Baked Bree [...]
[...] Some people prefer chocolates, cheese or vanilla in their cupcakes but for a change, you should have these Lemon Raspberry Cupcakes. Surely, you will not forget their yummy taste. In addition, their unique taste would make you wonder how to bake them yourself. The good news is that these cupcakes are easily baked and needed less time. The combination of lemon and Chambord in the cupcake will make you forget your name! Source Baked Bree [...]
[...] Some people prefer chocolates, cheese or vanilla in their cupcakes but for a change, you should have these Lemon Raspberry Cupcakes. Surely, you will not forget their yummy taste. In addition, their unique taste would make you wonder how to bake them yourself. The good news is that these cupcakes are easily baked and needed less time. The combination of lemon and Chambord in the cupcake will make you forget your name! Source Baked Bree [...]
[...] Some people prefer chocolates, cheese or vanilla in their cupcakes but for a change, you should have these Lemon Raspberry Cupcakes. Surely, you will not forget their yummy taste. In addition, their unique taste would make you wonder how to bake them yourself. The good news is that these cupcakes are easily baked and needed less time. The combination of lemon and Chambord in the cupcake will make you forget your name! Source Baked Bree [...]