Lemon Raspberry Cupcakes
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Granulated Sugar1.25 cups
Pastry Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.25 cups
Buttermilk (at room temperature)1 cup
Olive Oil1 tsp
Lemon Zest1 cup
White Chocolate (melted)2 cups
Powdered SugarDirections:
1
For the cupcakes: Preheat the oven to 345 degrees F
2
Line a cupcake pan with liners
3
Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl
4
In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs
5
Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth
6
Scoop the batter into the cupcake liners and bake for 12 to 15 minutes
7
Check for doneness by inserting a toothpick into the cupcakes
8
If it comes out clean, they are done
9
For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water
10
Once the sugar has been dissolved, it is ready to be used
11
After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries
12
For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer
13
Add in the butter and mix until mixed in
14
Add the white chocolate and mix until fully incorporated
15
Add the powdered sugar until you reach a smooth frosting-like consistency
16
Put the frosting into a piping bag with piping tip of your choice
17
To assemble: Decorate the way you like with the cream cheese frosting
18
Garnish with fresh raspberries for a refreshing look
19
Get creative and have a blast!