There are a million things about summer that I love… without a doubt, it’s my favorite season, and one of the reasons are wild raspberries. We have some raspberry bushes at the edge of our property, some I pick at my parent’s place, and for more, I’ll make extra trips to the local farmer’s market.
Inspired by a local bakery which makes yummy lemon raspberry loaves, I wanted to re-create the recipe to share with you.
It took about 3 tries, but in my humble opinion, the results are worth it.
Experimentation took place over a period about about 2 weeks, so by the time I did my last batch, the wild raspberries were gone, so these ones are a little larger. Still delicious, but a little less tart… If I make this recipe with California raspberries again, I might also chop them slightly, to help break them up a bit in the batter.
To make the raspberry buttercream, I used home made raspberry coulis (you can find the recipe here if you like) and a smidgen of pink gel coloring, as the coulis actually turns the icing a slight shade of purple-pink.
Piped with an Ateco #807 tip, these were easy to decorate with a raspberry on top.
Hope you enjoy making them and happy baking!
Lemon Raspberry Cupcake Recipe
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 2 Tbs grated lemon zest
- 1 tsp lemon juice
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 2 cups raspberries
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl, beat butter with sugar until fluffy.
- Beat in eggs, 1 at a time.
- Beat in lemon zest and lemon juice
- Whisk together the flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
- Fold raspberries into the batter.
- Scoop into paper-lined or a greased muffin tin.
- Bake in oven until a cake tester comes out clean, 20 - 25 minutes.
- Transfer to rack an let cool before icing.
- 1 cup (2 sticks or 227 grams) unsalted butter, room temperature
- 6 to 8 cups icing sugar (a.k.a. confectioners' sugar, powdered sugar)
- 1/2 cup milk
- 1/3 cup raspberry coulis
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
- With the mixer on low speed, add 6 cups sugar, milk, and raspberry coulis; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.