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
RECIPE:
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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