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lemon raspberry cupcake recipeThe 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.

lemon raspberry cupcake recipe3/4 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

lemon and raspberry cupcake recipeStir together the dry ingredients and set aside.  Cream the butter for 1 minute.  Add the sugar, lemon zest, lemon juice, and Chambord.

lemon and raspberry cupcake recipeAdd the eggs one at a time. Scrape the bowl after each addition.

lemon and raspberry cupcake recipeYou will add the flour and buttermilk in 3 additions, start and end with the flour.

lemon and raspberry cupcake recipeAdd a drop of red food coloring.

lemon and raspberry cupcake recipePut the cupcake batter into a lined muffin tin.

lemon and raspberry cupcake recipeBake at 350 degrees for 15 to 18 minutes.  Let cool on a rack.

lemon and raspberry cupcake recipeBeat 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.

lemon and raspberry cupcake recipePipe the Chambord frosting onto the cupcakes.

lemon and raspberry cupcake recipeGarnish with lemon slices and a raspberry.

lemon and raspberry cupcake recipe recipe adapted from bhg.com.

Lemon Raspberry Cupcakes

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

  1. Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
  2. Add the eggs one at a time. Scrape the bowl after each addition.
  3. You will add the flour and buttermilk in 3 additions, start and end with the flour.
  4. Add a drop of red food coloring.
  5. Put the cupcake batter into a lined muffin tin.
  6. Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
  7. 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.
  8. Pipe the Chambord frosting onto the cupcakes.
  9. Garnish with lemon slices and a raspberry.
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22 Responses to Lemon Raspberry Cupcakes

  1. Amy C says:

    Mmmmm! I like lemon raspberry anything!! :) Thanks.

  2. Jessica says:

    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.)

    • bakedbree says:

      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.

  3. Dangler says:

    OMGGG. My thoughts on the cupcake trend are the same as yours. However, these look AMAZING. Love the raspberry & lemon combo!

  4. K&B says:

    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.

  5. Chambord is one of my favorites! I’ll definitely be giving these a try.

  6. 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

  7. blogbytina! says:

    What a great flavor combo! perfect for spring!

  8. [...] 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 [...]

  9. Those look delicious. Before I read this, I saw them on BHG and definitely thought about making them. I’m glad you enjoyed them.

  10. Amanda says:

    How many cupcakes does this recipe yield?

  11. Evangeline says:

    How many servings are there in this recipe?

  12. [...] here for the [...]

  13. [...] Lemon Raspberry Cupcakes from Baked Bree [...]

  14. [...] 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 [...]

  15. [...] 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 [...]

  16. [...] 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 [...]

  17. [...] 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 [...]

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