Raspberry Lemonade Cupcakes
These cupcakes have a light summery taste to them. You start with an airy lemon cupcake, fill it with raspberry jam and finish it off with a complimentary almond cream cheese frosting. This is definitely a cupcake to remind you of warmer days!These are filled cupcakes. In order to fill them I cut a small cone from the center with a pairing knife. I cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. I then used a spoon to scoop the jam into the cupcake and then replaced the top. I then iced as usual. The technique I use to fill these comes from Annie-Eats. Check out Annie’s blog to get some fantastic ideas on how to fill cupcakes.
Lemon Cupcakes:1 ¼ Cup Flour1 ¼ Teaspoon Baking Powder¼ Teaspoon Salt6 Tablespoons Butter¾ Cup + 2 Tablespoons Sugar2 Eggs¼ Teaspoon Vanilla1 Teaspoon Lemon Extract½ Cup + 2 Tablespoons MilkLemon Zest (Optional)Yellow Food Coloring (Optional)Almond Cream Cheese Frosting:4oz Cream Cheese (Softened)2oz Unsalted Butter (Softened)1 Cup Powdered Sugar¼ Teaspoon Almond ExtractRaspberry Jam (for filling)Raspberries (for garnish)Preheat the oven to 350 and put paper cupcake liners into 1 (12 cavity) cupcake pan.
Cream together the butter and sugar. Once combined add the eggs, vanilla, lemon extract and milk.
Add the flour, baking powder, salt and lemon zest and yellow food coloring if using. Mix until well combined.
Separate into the prepared cupcake pan.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool completely.
Once completely cooled fill the center of the cupcakes with jam.
To do this: cut a small cone from the center of the cupcake. Remove most of the cone leaving only a small lid. Scoop the jam into the center of the cupcake and replace the top.
To make the frosting:Cream together the butter and cream cheese until light and fluffy.Add the extract and combine thoroughly.Add the powdered sugar and combine until fluffy.
Put into a piping bag and ice the cupcakes.
Source:Cake: Adapted from Kiss my Bundt by Chrysta Wilson