Raspberry Cupcakes With Lemon Marshmallow Frosting Recipes

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LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM



Lemon Cupcakes with Raspberry Buttercream image

Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!

Provided by Danielle

Categories     Dessert

Time 50m

Number Of Ingredients 17

1 and 1/2 cups (190 grams) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter (, softened)
1 cup (200 grams) granulated sugar
2 large eggs (at room temperature)
2 teaspoons vanilla extract
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons lemon zest ((about 2 medium lemons))
1/2 cup (120 ml) whole milk
1/4 cup (60 grams) sour cream
1 cup (230 grams) unsalted butter (, softened)
3 and 1/2 cups (420 grams) powdered sugar
1 tablespoon (15 ml) heavy cream
1 teaspoon vanilla extract
1/3 cup raspberry preserves ((or jam))
tiny pinch of salt

Steps:

  • Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
  • In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
  • Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
  • Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
  • Frost the cooled cupcakes as desired.

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.

RASPBERRY CUPCAKES WITH LEMON MARSHMALLOW FROSTING



Raspberry Cupcakes With Lemon Marshmallow Frosting image

found this on a blog called "the clean plate club" and had to post it here so i don't lose it! http://www.bubbleandsqueak.biz/cleanplateclub/2008/03/cupcake-hero-march-marshmallow.html

Provided by ellie3763

Categories     Dessert

Time 1h5m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 15

1 egg
4 egg whites
2/3 cup butter, softened
1 teaspoon salt
1 1/2 teaspoons vanilla
4 teaspoons baking powder
1 2/3 cups sugar
1 pint raspberries
1/2 cup milk
2 1/4 cups flour
2 large egg whites
2 cups sugar
1 cup water
9 standard-size marshmallows
3 1/2 tablespoons fresh lemon juice

Steps:

  • CUPCAKES:.
  • Preheat oven to 350.
  • Puree raspberries. Put through sieve to remove seeds.
  • With an electric mixer, mix all cupcake ingredients on low speed to combine, and then on high speed for about a minute.
  • Pour into 18 prepared cupcake tins, and bake for around 20-25 minutes. Allow to cool completely before frosting.
  • FROSTING:.
  • In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside.
  • In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon -- about 15 minutes.
  • With mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer.
  • Add marshmallows, one at a time, to syrup mixture until the marshmallows melt down.
  • Gradually beat syrup into the frosting mixture until it reaches spreadable consistency.
  • Beat lemon juice inches.
  • Frost cooled cupcakes.

Nutrition Facts : Calories 311.4, Fat 7.6, SaturatedFat 4.6, Cholesterol 30.8, Sodium 287.4, Carbohydrate 58.5, Fiber 1.6, Sugar 43.8, Protein 3.7

LEMON RASPBERRY CUPCAKES



Lemon Raspberry Cupcakes image

I wanted to make a cupcake that reflects the summertime. And what better way than making a cupcake after a nice tall ice cold glass of lemonade!

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 1/4 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups buttermilk, at room temperature
1 cup olive oil
1 teaspoon lemon zest
3 whole eggs, at room temperature
2 tablespoons granulated sugar
1 1/2 lemons, juiced
1/2 cup raspberries, halved, plus more for garnish
1 cup cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 cup melted white chocolate
2 cups powdered sugar

Steps:

  • For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
  • Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
  • Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
  • For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
  • After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
  • For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
  • To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!

RASPBERRY LEMON BUTTERCREAM



Raspberry Lemon Buttercream image

From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.

Provided by livimeikle

Categories     Dessert

Time 20m

Yield 1 cake or 24 cupcakes, 20 serving(s)

Number Of Ingredients 8

1 1/2 cups unsalted butter, softened
2 tablespoons unsalted butter, softened
3 cups sifted powdered sugar
3 -4 tablespoons mashed raspberries (fresh or frozen thawed, use the juice too!)
3/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 pinch salt

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.

LEMON-RASPBERRY CUPCAKES



Lemon-Raspberry Cupcakes image

Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 20

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 eggs, room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
⅓ cup sour cream, at room temperature
2 tablespoons lemon juice
1 cup fresh raspberries
1 ½ teaspoons all-purpose flour
1 cup fresh raspberries
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 pinch salt
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
  • Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
  • Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
  • Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
  • Frost cooled cupcakes and top with additional raspberries, if desired.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 73.6 g, Cholesterol 98.2 mg, Fat 26.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 16.3 g, Sodium 174.4 mg, Sugar 58.8 g

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