I love making cupcakes. Coincidentally, I also love eating them. The flavor combinations are endless, and there is always a new recipe or spin that I want to try. The lemon cupcakes with blackberry buttercream have long been one of my favorites, so I thought a twist on those would be fun. A raspberry twist!
Went a little lighter on the lemon flavor in this version by just adding a bit of zest, and I also added some chopped raspberries into my usual vanilla cupcake batter. I loved seeing berries dotted throughout the cake once they were baked. It added a surprise burst of berry color and flavor, and added even more moisture to an already deliciously moist cake.
For the frosting I just add a bit of raspberry puree to my traditional vanilla buttercream – it gives it a gorgeous pink hue and natural raspberry flavor. A garnish of a single fresh raspberry really sets them off just perfectly.
They really are beautiful, and taste even better than they look – if you can believe it. A wonderful way to celebrate this warm spring weather that is finally gracing us with it’s presence. Have a great weekend, everyone!
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 16 Tbsp. unsalted butter, at room temperature
- 1 tsp lemon zest
- 2 cups sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
- 1 Tbsp. vanilla extract
- 1 cup fresh raspberries, roughly chopped
For the frosting:
- 1 cup unsalted butter, room temperature
- 4 cups confectioner’s sugar, sifted
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
- pinch salt
Method:
- fresh raspberries, for garnish
- To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.
- In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
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for full recipes please see: tideandthyme.com
