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
  • ¾ cup room temperature butter
  • 3 eggs at room temperature
  • 1¾ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ 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)
  • ⅔ cup buttermilkred food coloring
  • Chambord Frosting:
  • ¾ 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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