Raspberry lemon cupcakes with raspberry compote filling
This recipe is inspired by
For a special, decorative touch, top with fresh raspberries and sugared lemon slices.
RASPBERRY LEMON CUPCAKES
1 cup buttermilk, at room temperature
2 eggs + 1 egg yolk, at room temperature
1/4 teaspoon vanilla extract
2 cups cake flour, sifted
1-1/4 cups granulated sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
Finely grated lemon zest (rind) of two medium-large lemons
1 cup (2 sticks) unsalted butter, softened
3-4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons milk or heavy cream
a pinch of salt
½ cup raspberry puree/ preserve
Preheat oven to 350F; line cupcake pan with paper liners.
In a medium-to-large bowl, combine eggs, 1/4 cup of buttermilk, and vanilla. Set aside. Sift the cake flour 3 times.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
Gently stir in the lemon zest.
Fill cupcake liners 2/3 full.
Bake 15-18 minutes (until toothpick comes out clean).
Remove from oven and transfer cupcakes to wire rack to cool.
When cool, fill cupcakes with raspberry preserves.
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 the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy.
Frost with your favorite decorating tip and garnish with fresh fruit, sprinkles, etc.