Raspberry Cupcake Dessert Recipes

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LEMON RASPBERRY CUPCAKES



Lemon Raspberry Cupcakes image

These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring!

Provided by Life, Love and Sugar

Categories     Dessert

Time 32m

Number Of Ingredients 18

6 tbsp (84g), unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
1/2 tsp vanilla extract
1 tbsp finely grated lemon zest
3 large egg whites
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
¼ tsp salt
4 tbsp (60ml) milk
2 tbsp (30ml) water
2 tbsp lemon juice
4 oz (113g) raspberries
1/2 cup (112g) salted butter, room temperature
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
Raspberries, for topping
Lemon slices, for topping

Steps:

  • Preheat oven to 350°F (176°C) and add cupcake liners to a cupcake pan. 2
  • . Cream the butter and sugar together until light and fluffy, 3-4 minutes.
  • . Add the sour cream, vanilla extract and lemon zest and mix until combined.
  • . Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to make sure all is incorporated and smooth.
  • . In a separate bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice.
  • . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • . Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to a cooling rack to cool completely.
  • . To make the frosting, add the raspberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve. You'll end up with about 1/4 cup of puree. Set puree aside. 10
  • Beat the butter and shortening together in a large mixer bowl until well combined and smooth. 11
  • Add about half of the powdered sugar and mix until well combined and smooth. 12
  • Add 2 tablespoons of raspberry puree and mix until well combined 13
  • Add the remaining powdered sugar and mix until smooth. 14
  • Add the remaining raspberry puree as needed to get the right consistency of frosting and flavor. 15
  • Pipe the frosting onto the cupcakes. 16
  • Top each cupcake with a lemon slice and raspberry and serve.

Nutrition Facts : ServingSize 1 Cupcake, Calories 384 calories, Sugar 39.4 g, Sodium 114.1 mg, Fat 20 g, SaturatedFat 9.7 g, TransFat 1.2 g, Carbohydrate 50.2 g, Fiber 0.9 g, Protein 3 g, Cholesterol 33 mg

LEMON RASPBERRY CUPCAKES



Lemon Raspberry Cupcakes image

These Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet! Topped with lemon cream cheese frosting, lemon slices, lemon zest, and fresh raspberries, they're the perfect Summer dessert. A must try for lemon lovers!

Provided by Ashley Manila

Categories     Dessert

Time 1h12m

Number Of Ingredients 19

2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups granulated sugar
2 teaspoons lemon zest
4 large eggs, at room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups plus 3 tablespoons cake flour, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups raspberries, fresh or frozen, if using frozen don't thaw first
12 ounces cream cheese, VERY soft
1/2 cup unsalted butter, VERY soft
1/2 teaspoon lemon extract
4 and 1/2 cups confectioners' sugar, sifted, more if needed
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest

Steps:

  • Preheat oven to 350 degrees (F).
  • Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake one pan at a time, for about 22 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.
  • In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.
  • Cupcakes are best the day they are made, but will keep, covered and stored in the fridge, for 3 days. Bring to room temperature before serving.

LEMON RASPBERRY CAKE



Lemon Raspberry Cake image

Ultra moist and flavorful Lemon Raspberry Cake!

Provided by Ashley Manila

Categories     Dessert

Time 1h

Number Of Ingredients 27

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1/4 light brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 and 1/2 cups cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
2 tablespoons all-purpose flour
1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
10 tablespoons unsalted butter, a little softer than room temperature
4 cups confectioners' sugar, more if needed
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

Steps:

  • Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  • In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
  • In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
  • In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
  • Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
  • Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
  • While the cakes cool, you can make the frosting.

RASPBERRY CUPCAKE DESSERT



Raspberry Cupcake Dessert image

This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

2 cream-filled chocolate cupcakes, cut in half
1 to 2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 to 1-1/2 cups fresh or frozen raspberries, thawed and drained
Additional raspberries, optional

Steps:

  • Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving.

Nutrition Facts : Calories 321 calories, Fat 25g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

24 EASY RASPBERRY DESSERT RECIPE COLLECTION



24 Easy Raspberry Dessert Recipe Collection image

From raspberry cheesecake bars to lemon raspberry cake, these fruity desserts are guaranteed to please.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 24

Raspberry Cheesecake Bars
Raspberry Crumble Bars
Raspberry Sorbet
White Chocolate Raspberry Trifle
Raspberry Pie
Raspberry Chocolate Cupcakes
Raspberry Cheesecake
Raspberry Fool
Raspberry Streusel Bars
Berry Cobbler
Raspberry Brownies
Raspberry Lemon Cookies
Raspberry Chocolate Chip Cookies
Raspberry Cinnamon Rolls
Lemon Raspberry Cake
Raspberry Tart
Lemon Cupcakes with Raspberry Buttercream
Raspberry Cru00e8me Bru00fblu00e9e
Chocolate Raspberry Whoopie Pies
Lemon Raspberry Muffins
Raspberry Sauce
White Chocolate and Raspberry Blondies
Raspberry Coffee Cake
Homemade Raspberry Ice Cream

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious dessert in 30 minutes or less!

Nutrition Facts :

RASPBERRY CREAM CUPCAKES



Raspberry Cream Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 18 cupcakes

Number Of Ingredients 9

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Steps:

  • Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
  • Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
  • Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
  • Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
  • Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

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