Last week I shared my recipe for lemon cupcakes with cream cheese frosting. I decided to take the base of that cupcake and change out the frosting with raspberry frosting. The result is simply perfection. The taste of raspberry hits you first but quickly followed up by the lemon. It's like summertime wrapped up in a dessert. Now, don't let the idea of making raspberry frosting scare you away. It really is easy to do. The juice is easily extracted with the help of heat and a mesh strainer. Add it into the powdered sugar and butter and viola you have a fruit based frosting. Simple and delicious.
Ingredients:
For the cupcakes:
- 1 3/4 cups cake flour
- 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 1/2 cup milk (2% or whole)
- 2 teaspoons vanilla extract
- 2 large egg whites, at room temperature
- 1 stick butter, melted (if using unsalted add in 1/4 teaspoon salt)
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 1 1/2 tablespoons of fresh lemon juice
For the frosting:
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 4 oz. fresh raspberries, plus extra for garnish
Directions:
For the cupcakes:
- Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a medium bowl combine the flour, baking powder, and baking soda.
- Using a large stand mixer or a large bowl with a hand held mixer, beat the butter and sugar for about 2 minutes or until well combined. Beat in the egg whites until well combined.
- Scrape down the side of the bowl. Slowly add in the dry ingredients until just combined.
- Next, mix in the sour cream, milk, vanilla, lemon zest and lemon juice at low speed until just combined. You do not want to over mix.
- Fill each cupcake liner 2/3 - 3/4 of the way full. Bake about 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
For the frosting:
- Place raspberries in a saucepan with 2 tablespoons water over medium low heat. Gently stir the raspberries for 5 minutes, until the raspberries become soft and fragrant.
- Place a sieve over a bowl and drain the raspberries in the sieve. Using the back of a spoon, press the raspberries against the mesh of the sieve to get all the juice out. If some seeds get through I recommend running the liquid through the sieve again. There should be 1/3-1/2 cup of juice.
- Using a stand mixer or hand held mixer, combine the butter, powdered sugar, and 3 tablespoons of the raspberry juice and beat until smooth, at least 2 minutes. (If the frosting is too stiff add in more juice 1 tablespoon at a time. If the frosting is too liquidy add in more powdered sugar 1/2 cup at a time.)
- Frost the cupcakes to your desire and garnish with a raspberry. Enjoy!