Raspberry Cupcakes

I have recently been making a lot of rich sickly recipes and fancied a change, something with a bit more of a tang, a fresh flavour that was fresh and fruity..heres what I found a fab Raspberry Cupcake with a twist… intrested? Then Read on… Here’s the fab Raspberry Cupcakes

So whats the twist? The recipe contains a hint of lemon making the flavours stand out much more…it really will tickle your tastebuds ;-)

Raspberrys are a fantastic tasting fruit. Raspberrys have many benefits including being a brilliant antioxidant.

This fantastic picture and recipe of the Raspberry Cupcakes  is by The Busty Baker (I love the name ;-)

How To Make Raspberry Cupcakes:

1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 egg
1/2 cup plain yogurt (I used vanilla flavored)
2 tsp grated lemon zest
3 tbsp freshly squeezed lemon juice
1/2 tsp lemon oil or lemon extract1/4 cup raspberry puree

1. Preheat oven to 350F. Line a muffin tin with paper liners. Set aside.
2. In a small bowl, mix together flour, baking powder, and salt.
3. In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest and juice, and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.
4. Scoop 1 tablespoon or so of batter into each prepared cupcake liner. Drop about a teaspoon of raspberry puree onto batter in each liner. Add another tablespoon or so of batter on top of raspberry puree, filling cupcake liners about 2/3 full. Top with additional teaspoon of raspberry puree, and swirl batter with a toothpick to make a decorative pattern in batter. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and cool completely on rack. Top cooled cupcakes with frosting.

If like the picture you want to creat the beautiful pink topping which is Raspberry Lemon Buttercream you can find it here. ;-)


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