Friday, March 28, 2014

Lemon-raspberry funfetti cupcakes

Those cupcakes are so cute and delicious!

The perfect fruity combination of tangy lemon and fresh raspberries, topped with a light cream cheese frosting and fun multicolored sprinkles make for the ultimate party cupcakes.

Making these cupcakes will make you and anyone who eats them a happy happy bunny!

INGREDIENTS (24 cupcakes)
for the cream cheese frosting
- 2 lbs confectioner sugar
- 2 x 8 oz packages of cream cheese
- 2 tbsp vanilla extract
- juice of 1 lemon
- 1 stick of butter, softened at room temperature

for the cupcakes
- 2 1/4 cups of AP flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cup sugar
- 1 cup butter, softened at room temperature
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup water
- 1/2 cup lemon juice
- zest of two lemons
- 1 cup fresh raspberries
- multicolored sprinkles

start with the cupcake batter
- preheat your oven at 375F
- in the bowl of a standing mixer with the paddle attachment add the flour, baking powder, salt and sugar

- mix in the butter, sour cream, water and lemon juice

- add the two eggs one at a time until smooth, add the lemon zest and vanilla then gently fold in the fresh raspberries

- line a cupcake tray with paper liners and fill 2/3 up with batter

- bake at 375F for 20 minutes until soft and lightly springy to the touch

- let cool completely before frosting
prepare the frosting
- while the cupcakes are cooling down, cream the room temperature cream cheese with the butter, lemon juice and vanilla until blended

- add the confectioner sugar 1/4 cup at a time, until all mixed in and smooth

- fill a piping bag with the frosting (or a freezer bag of which you cut a corner), and gently frost each cupcake in the pattern you like

Note: to help with filling the frosting in the piping bag neatly, place the bag in a tall glass and spoon the frosting in
- top your frosted cupcakes with multicolored sprinkles and enjoy!!

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