Lemon-Raspberry Cupcakes with Lemon Cream Cheese Frosting

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Raspberry-Lemon Cupcakes

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, room temperature
  • 1 3/4 cup granulated sugar
  • 2 eggs , room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/4 cups milk, room temperature
  • zest from 2 lemons
  • 6 oz. fresh raspberries

Raspberry Filling

  • 2-12 oz. packages frozen raspberries, not packed in syrup
  • 1 1/3 cups water
  • 1 3/4 cups granulated sugar
  • juice from 1 lemon
  • 6 tablespoons cornstarch dissolved in 1/2 cup water
  • 1/2 teaspoon pure almond extract

Lemon Curd

  • 8 tablespoons butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup lemon zest, finely grated
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon salt

Lemon-White Chocolate Cream Cheese Frosting

  • 4 tablespoons butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 4 oz. white chocolate, melted and cooled to room temperature
  • 1/4 tsp. pure vanilla extract
  • zest from 2 lemons
  • juice from 2 lemons
  • powdered sugar, enough for correct consistency, about 4-5 cups

directions

  • 1

    Preheat oven to 350 degrees. Line 2 muffin pans with 24 liners, set aside.

  • 2

    Combine the flour, baking powder and salt in a small bowl and whisk to combine.

  • 3

    In a bowl of a stand mixer cream together the butter, sugar and zest until light and fluffy.

  • 4

    Add the vanilla and almond extracts to the milk.

  • 5

    Add the flour and milk in thirds to the creamed butter mixture ending with the milk.

  • 6

    Fold in the fresh berries.

  • 7

    Scoop evenly into the lined tins. Bake for about 18-24 minutes or until toothpick comes clean when inserted into the cupcake.

  • 8

    Remove from the oven and pans and allow cupcakes to cool completely.

  • 9

    Begin preparing the raspberry filling.

  • 10

    In a saucepan combine the raspberries, water, sugar and lemon juice.

  • 11

    Bring to boil and simmer until berries have broken down, about 15-20 minutes.

  • 12

    Remove from heat and pour mixture into a fine mesh sieve. Pres the mixture through the sieve until just seeds are left.

  • 13

    Return strained mixture to saucepan and whisk in the water/cornstarch mixture.

  • 14

    Bring mixture to a boil and simmer for 5 minutes, stirring constantly.

  • 15

    Remove from heat and stir in almond extract; allow to cool completely.

  • 16

    It will become very thick as it cools.

  • 17

    Using a apple corer, core out the center of each cupcake.

  • 18

    Pipe in cooled raspberry filling; set aside.

  • 19

    In a saucepan begin to prepare lemon curd. Add the eggs, sugar, salt, lemon juice and zest to the pan and whisk until well combined. Add butter and and place over medium heat stirring constantly until mixture begins to thicken and reach 175 degrees. Do not allow mixture to boil. Remove from heat and allow to cool completely. Once cooled, pipe a small layer of curd on top of cooled filled cupcakes; set aside.

  • 20

    In a bowl of a stand mixer add all the frosting ingredients and beat until fluffy.

  • 21

    Place frosting in piping bag fitted with plain tip and swirl frosting on each cupcake. Using a small spoon make a divot on top of each frosted cupcake and place a small amount of lemon curd in the divot. Top each lemon curd divot with a fresh raspberry.

Lemon Cream Cupcakes

maggiesonebuttkitchen

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3 1/2 cups flour

2 tablespoons grated lemon zest

2 tablespoons lemon juice

1/2 tsp. baking powder

1 1/2 tsp. salt

1 3/4 cup butter, room temperature

3 cups sugar

8 oz. cream cheese, room temperature

7 eggs room temperature

1 tsp. vanilla extract

Cream cheese filling

2 8oz. cream cheese, room temperature

1 1/3 cup sugar

2 eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and…

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Pineapple Cupcakes with White Chocolate Lemon Frosting

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Pineapple Cupcakes:

1 cup butter, softened

1 cup superfine sugar

2 cups self-rising flour

1 tsp. baking powder

4 eggs, room temperature

1 tsp. vanilla extract

zest from 1 lemon

1 (20 oz.) can crushed pineapple,drained, divided and liquid reserved

1 cup sugar for syrup

White Chocolate Lemon Cream Cheese Frosting:

4 oz. white chocolate, chopped, melted and cooled to room temperature

1 (8 oz.)package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2-3 tsp. milk

zest from 2 lemons

4 cups powdered sugar

Preheat the oven to 350 degrees. Line a muffin pan with 24 liners.

In a large bowl combine the dry ingredients along with zest and whisk. Add the eggs, butter and vanilla. Beat mixture for 2-3 minutes. Stir in 1 cup of the drained pineapple. Divide equally among the muffin cups. Bake for about 20 minutes until cooked through. Remove cupcakes from pan to a wire rack to cool. Meanwhile add the reserved pineapple liquid and 1 cup sugar to a saucepan. Place over medium heat and cook until sugar is dissolved and syrupy. Stir in the remaining drained pineapple into the syrup. Dip the tops of the cupcakes into the syrup until the syrup is nearly gone and pineapple remains.

Make the frosting by combined all the ingredients and beating until fluffy. Pipe frosting on the tops of the cupcakes and garnish the top with a bit of the remaining pineapple.

Chocolate Orange Cupcakes

Chocolate Orange Cupcakes

1 1/4 cups flour, sifted

1/2 tsp. baking soda, sifted

1/4 tsp. salt

8 Tbsp. butter, room temp.

1 1/4 cups granulated sugar

2 large eggs, room temp.

1 1/4 tsp. pure vanilla extract

1 cup whole milk, room temp.

Zest if 1 orange

1/2 cup cocoa powder, sifted

For the cupcakes: Preheat oven to 350 degrees. Line a standard 12 cup cupcake pan and 1-6 cup cupcake pan.

Sift together the flour, baking soda and salt on to parchment paper.

Place butter in bowl of stand mixer. Beat at medium speed until fluffy. Stop and add the sugar; beat on medium speed until well incorporated.

Add eggs one at a time, mixing slowly after each addition.

Combine vanilla, orange zest and milk.

Reduce speed to low. Add 1/3 dry to butter mixture, then gradually add 1/3 milk mixture. Continue this way, ending with milk mixture. Beat just until combined.

Add cocoa powder, beating on low just until incorporated.

Use standard ice cream scoop to equally portion out batter to cupcake lined pans, so that well are 2/3 full. Bake 18-20 minutes. Check in 15 minutes. Toothpick should come out clean when done. Transfer pan to wire rack. Cool completely.

Orange Cream Frosting

Zest of 1 orange

Juice of 1 orange

4 tbsp butter, room temp.

4 cup powdered sugar , maybe a bit more to the proper consistency

1/4 tsp pure vanilla extract

6 oz. cream cheese.

Place all ingredients in bowl. Beat until fluffy. Add more powdered sugar if needed.

Chocolate Toffee Cupcakes

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1 1/4 cups flour, sifted

1/2 tsp. baking soda, sifted

1/4 tsp. salt

8 Tbsp. butter, room temp.

1 1/4 cups granulated sugar

2 large eggs, room temp.

1 1/4 tsp. pure vanilla extract

1 cup chocolate milk or whole milk, room temp.

1/2 cup cocoa powder, sifted

For the cupcakes: Preheat oven to 350 degrees. Line a standard 12 cup cupcake pan and 1-6 cup cupcake pan.

Sift together the flour, baking soda and salt on to parchment paper.

Place butter in bowl of stand mixer. Beat at medium speed until fluffy. Stop and add the sugar; beat on medium speed until well incorporated.

Add eggs one at a time, mixing slowly after each addition.

Combine vanilla, and milk.

Reduce speed to low. Add 1/3 dry to butter mixture, then gradually add 1/3 milk mixture. Continue this way, ending with milk mixture. Beat just until combined.

Add cocoa powder, beating on low just until incorporated.

Use standard ice cream scoop to equally portion out batter to cupcake lined pans, so that well are 2/3 full. Bake 18-20 minutes. Check in 15 minutes. Toothpick should come out clean when done. Transfer pan to wire rack. Cool completely.

Toffee Cream Frosting

4 tbsp butter, room temp.

4 cup powdered sugar , maybe a bit more to the proper consistency

1/4 tsp pure vanilla extract

6 oz. cream cheese.

1/4 cup crushed toffee bar,plus extra to sprinkle on top

Place all ingredients in bowl. Beat until fluffy. Add more powdered sugar if needed. Beat at least 5 minutes to create a very fluffy frosting.

Black and White Cupcakes

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Black and White Cupcakes

1 1/4 cups flour, sifted

1/2 tsp. baking soda, sifted

1/4 tsp. salt

8 Tbsp. butter, room temp.

1 1/4 cups granulated sugar

2 large eggs, room temp.

1 1/4 tsp. pure vanilla extract

3 tsp. Instant espresso

1 cup chocolate milk or whole milk, room temp.

1/2 cup cocoa powder, sifted

For the cupcakes: Preheat oven to 350 degrees. Line a standard 12 cup cupcake pan and 1-6 cup cupcake pan.

Sift together the flour, baking soda and salt on to parchment paper.

Place butter in bowl of stand mixer. Beat at medium speed until fluffy. Stop and add the sugar; beat on medium speed until well incorporated.

Add eggs one at a time, mixing slowly after each addition.

Combine vanilla, and milk.

Reduce speed to low. Add 1/3 dry to butter mixture, then gradually add 1/3 milk mixture. Continue this way, ending with milk mixture. Beat just until combined.

Add cocoa powder, beating on low just until incorporated.

Use standard ice cream scoop to equally portion out batter to cupcake lined pans, so that well are 2/3 full. Bake 18-20 minutes. Check in 15 minutes. Toothpick should come out clean when done. Transfer pan to wire rack. Cool completely.

Chocolate Cream Frosting

4 tbsp butter, room temp.

4 cup powdered sugar , maybe a bit more to the proper consistency

1/4 tsp pure vanilla extract

6 oz. cream cheese.

1 Tablespoon instant espresso powder

1/2 cup semi sweet chocolate, melted and cooled

Heavy cream to use for any thinning needed

Place all ingredients in bowl. Beat until fluffy. Add more powdered sugar or cream if needed. Beat at least 5 minutes to create a very fluffy frosting.

White Chocolate Cream Frosting

4 tbsp butter, room temp.

4 cup powdered sugar , maybe a bit more to the proper consistency

1/4 tsp pure vanilla extract

6 oz. cream cheese.

1/2 cup white  chocolate, melted and cooled

Heavy cream to use for any thinning needed

Place all ingredients in bowl. Beat until fluffy. Add more powdered sugar or cream if needed. Beat at least 5 minutes to create a very fluffy frosting.