06 March 2012

Lemon Raspberry Cupcakes for the Birthday Boy

This past weekend was my hubby's birthday and we had a lot of fun celebrating with our family.  Each year I make Vince his birthday cake.  Usually he chooses Black Forest Cake (this is our fave) although one year he picked banana cream cake.  This year he chose a cupcake recipe that I'd recently found.  They turned out yummy!

Lemon Raspberry Cupcakes

1 cup butter, at room temp
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
grated zest and juice of a lemon
1 cup milk, divided
Preheat oven to 375F and line 24 muffin tins with cupcake papers. 

In a large bowl beat the butter, sugar and lemon zest until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Add in the vanilla.

In a small bowl combine the flour, baking powder and salt.  Add this to the butter mixture a third at a time, alternating with the milk and lemon juice.  Beat until just combined.

Fill the prepared tins (2/3 full) and bake for 20 minutes or until springy on top.  Let the cupcakes cool completely before frosting them.
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Fresh Raspberry Frosting
1 cup fresh raspberries (or frozen)
1 cup butter, at room temp
3 cups confectioners sugar
With a food processor, puree the raspberries until smooth.  If you like, press the mixture through a strainer to get rid of the seeds.
In a medium bowl beat the butter and half of the sugar until smooth.  Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency.  Add a splash of water or two if it needs it.  *This frosting turns out a gorgeous shade of pink, but I added a bit of blue food coloring for my hubby:)

Frost your cupcakes and enjoy!

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