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Cupcake 3: Raspberry-Lemon August 9, 2011

Filed under: Recipes,Uncategorized — kward23 @ 7:02 pm

I love raspberries. I once tried to make a raspberry cupcake with white chocolate frosting, but that was an absolute disaster so I completely gave up on that cupcake. But I really, really wanted to do something with the many pounds of raspberries we have in the house. I decided against a raspberry cupcake, but instead decided that I’d like to try and fill a cupcake with raspberry puree. I couldn’t find a good recipe for a raspberry filling, so I made it up myself. Because of that, I have no idea how much of anything I used. But it was absolutely delicious. So for this cupcake, I went with a vanilla cake, filled it with the raspberry puree, and used a lemon buttercream. I’m not really a huge fan of lemon, but this frosting was just fantastic. The recipes for the cake and the frosting are from a cupcake book that I got from Crate & Barrel. A wonderful choice for a midsummer cupcake, this is sure to be a crowd pleaser.


Raspberry-Lemon Cupcakes

Makes 18 cupcakes

For the cupcakes:

1 cup (2 sticks) butter, softened

1 cup sugar

2 cups flour

1 teaspoon baking powder

4 eggs

1 teaspoon vanilla extract


Preheat the oven to 350 F. Place all ingredients in a medium bowl and beat until smooth and pale. Scoop batter into cupcake cups and bake for 20 minutes or until a cake tester comes out clean. Cool completely before filling and frosting.


For the filling:

Raspberries, frozen or fresh, about 1 cup

Heavy whipping cream

Sugar, about a teaspoon


Puree the raspberries in a blender or food processor. Thin the puree with a little bit of water and strain it to remove seeds. Slowly whisk in heavy whipping cream until puree is pink in color and still fairly tart. Whisk in sugar until desired taste is achieved. Fill a small squeeze bottle with the mixture. Insert the tip into the cupcakes, squeezing until the mixture begins to ooze out of the top. Be sure to not overfill the cupcakes.


For the frosting:

1/2 cup (1 stick) butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon zest (or lemon juice)


Beat the butter and powdered sugar until light and fluffy. Add in vanilla extract. If you plan on using a star tip to frost the cupcakes, add in lemon juice, otherwise you can use lemon zest.

Pipe frosting onto cupcakes. If desired, drizzle more of the raspberry puree over the cupcakes.




One Response to “Cupcake 3: Raspberry-Lemon”

  1. Looks delicious. Literally EVERYONE can ice better than me. The raspberry must be so delicious and sharp. Yum.

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