Lemon Raspberry Swirl cupcakes
by Mder07
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INGREDIENTS
- •1 cup butter, softened
- •2 cups sugar
- •3 eggs
- •zest of one (or two) lemon(s)
- •1 tsp vanilla extract
- •3 1/2 cups flour
- •1 tsp baking soda
- •1/2 tsp baking powder
- •1/2 tsp salt
- •2 cups sour cream
- •1 cup frozen raspberries, thawed
- •1/2 tbsp sugar
- •3 1/2 cups powdered sugar (confectioner’s sugar)
- •1 stick butter, softened
- •1/4 cup milk
- •1 tsp vanilla extract
- •zest of one lemon
- •2 tbsp lemon juice
INSTRUCTIONS
For Cake:
•1 cup butter, softened
•2 cups sugar
•3 eggs
•zest of one (or two) lemon(s)
•1 tsp vanilla extract
•3 1/2 cups flour
•1 tsp baking soda
•1/2 tsp baking powder
•1/2 tsp salt
•2 cups sour cream
For Raspberry Swirl:
•1 cup frozen raspberries, thawed
•1/2 tbsp sugar
For Frosting:
•3 1/2 cups powdered sugar (confectioner’s sugar)
•1 stick butter, softened
•1/4 cup milk
•1 tsp vanilla extract
•zest of one lemon
•2 tbsp lemon juice
Directions:
Preheat your oven to 350°F.
First, you’ll make your raspberry puree. Throw your raspberries and sugar into the blender. Blend. A lot. Then press the mixture through a sieve to remove all the seeds. Tada! Tasty raspberry sauce (can be used for anything. especially to put on cheesecake or in yogurt!)
Next, you have to make the cake batter.
In the bowl of your mixer, cream together the butter and sugar. Add the eggs one at a time, beating just until combined. Add the lemon peel and vanilla and mix well.
In a separate bowl, combine your dry ingredients, being sure your baking powder isn’t clumpy (mine is ALWAYS clumpy!)
Add the dry ingredients to the mixer alternately with the sour cream, until well combined. The batter will be thick.
Line your mini muffin tins with cute papers. I guess regular papers are ok too… :p
Fill each cup 1/3-1/2 full. Top with about 1/4-1/2 tsp raspberry puree. Top each cup off to 1/2 to 2/3 full. Swirl the mixture with a toothpick. (this part would have been easier with a thinner batter, feel free to use this technique with a different cake recipe)
Bake the cakes for 13 to 15 minutes. Keep an eye on them, if your oven is anything like mine, then times mean NOTHING! lol.
Remove them from the oven and allow them to cool completely before frosting.
Finally, make your frosting.
Cream together your butter, lemon zest and vanilla, so the mixture is smooth. Then quickly cream in the milk.
Add the sugar about 1/2 cup at a time, beating well in between each addition to achieve a smooth texture.
Once you’ve added all of your sugar, add the lemon juice and then beat on high for about 2 minutes, until its light and fluffy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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