These cupcakes are a great springtime treat with a big lemon flavor and the raspberry filling adds a nice zing of flavor to every bite.
As I was thinking of this recipe, I keep looking for something that reminded me of spring, I started out thinking about how much my kids enjoy freshly squeezed lemon aid. So, I went with a freshly squeezed lemon cupcake. The thought of adding the raspberry filling came from Jennifer liking raspberry lemon aid, so putting the two together was a no brainer. As a result, this delicious cupcake is a great spring summer treat.
First, make the Raspberry Coulis (Razzle Dazzle) Filling
1 lb fresh or frozen raspberries
1 cup of sugar
1 – 2 Tbsp freshly squeezed
2 Tbsp of corn starch
2 tsp cold water
Combine the raspberry, 3/4 cup of the sugar, and 1 Tbsp of the lemon juice in a saucepan and bring to simmer over medium heat. Simmer until sugar dissolves about 10 min. Taste the mixture and see if it’s sweet enough, add more sugar if needed. Heat till any additional sugar has dissolved.
Strain the mixture through a fine-mesh strainer. Then add back to the pan.
In a small container add corn starch and water together mix together till pasty.
Add the paste mixture to the raspberry coulis and simmer till thickened string with a whisk the whole time.
Cupcake Recipe Follows
3 ½ Cups of sifted cake flour
2 Cups of sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1 Cup Unsalted Butter (2 Sticks)
1 Cup Whole Milk
3 Tbsp of Fresh Squeezed Lemon Juice
4 large eggs
2 Egg Whites
Eggs, butter, and milk should all be at room temperature before you start. It’s best to get these ingredients out about an hour before you plan on starting. You don’t want to get the butter out too soon that it’s squishy. It should be soft but still, hold its shop when you pick it up.
Preheat your oven to 350°
Sift your cake flour then measure out 3 1/2 cups then sift salt baking powder and flour together into mixing bowl.
Add butter to the flour mixture. I like to cut the butter into small tbsp size patties so that it mixes into the flour mixture faster and clumps less.
After butter and flour is being thoroughly mixed together Add the milk-egg mixture 1/3 at a time.
Let the first third mix for 2 minutes taking a spatula and scraping down the sides and bottom halfway through.
Cook for 15 minutes. If cupcakes are done the cupcake should bounce back when you lightly push on top or you can insert a toothpick into one and if it comes out clean they’re done.
Place the cupcake on a cooling rack and let cool. I always take them out about a minute after they come out of the oven. Then I let them cool the rest of the way while I make the icing.
Add the Filling
To add the filling we first need to cut holes into the cupcakes. You can use an apple corer or a large icing tip to make the hole.
To add filling you can use a spoon or add the filling to an icing bag with a small hole cut in the bottom to let filling out.
2 sticks unsalted butter
2lb powdered sugar
1 zest from a lemon
3 Tbsp of lemon Juice
In mixing bowl place 2 sticks of softened butter and mix till creamy.
Add one cup of powdered sugar and mix slowly
Add 2 tsp lemon and 3tbsp of milk mixing on low
Add remaining powdered sugar and continue to mix till combined.
Test the icing for consistency. I put a small amount of icing on a spatula then tap it with one finger and look for a peak to form. If it’s too thick I add remaining milk. Remember you can always add but you can’t take out.
Decorating your cupcake
To decorate you will need a piping bag and a 2m icing tip. Place the 2m tip into the icing bag.
Fill the icing bag about 3/4 full any more some icing may come out the top of the bag.
To pipe squees from the top of the bag firmly but not so firm that icing comes out the top or to fast. You can test out by piping the icing onto a plate or back into the bowl.
Enjoy your Razzle Dazzle Cupcakes with Lemon Zest Butter Cream Frosting