It's Matt's birthday today & even though we are headed out for dinner tonight I could resist baking him some cupcakes. He told me the other day he prefers vanilla or fruit cupcakes over chocolate & I know he loved the Lemon Cupcakes with Blackberry Filling. Since we had a lemon in the fridge & some raspberries in the freezer I decided to do that combination. The recipe is the same with the chopped frozen raspberries added to both the cupcake & icing. I think the raspberries look like little jewels in this light, fruity cupcake.
Lemon Raspberry Cupcakes
makes 6 cupcakes but can easily be doubled
2/3 c all-purpose flour
1/4 t baking soda
1/4 t baking powder
pinch of salt
3 T unsalted butter, softened
1/3 c sugar
1 large egg, lightly beaten
zest of one lemon
juice of one lemon (with 1 t held aside for the icing)
1/4 c plain yogurt
1/3 c frozen raspberries, chopped
Preheat oven to 350 and prepare muffin tins.
Stir flour, baking soda, baking powder and salt together. Set aside.
Beat the butter until light and fluffy. On high speed, gradually beat in the sugar until light & fluffy. Lower speed and add egg, beating until just blended. Then beat in lemon zest & lemon juice. On low speed beat in flour mixture & yogurt until just blended. Fold in the chopped raspberries. This will be a very light fluffy batter.
Divide the batter evenly between 6 muffin tins.
Bake for 18 minutes. The edges should just be turning golden brown.
Let cool on wire rack before icing
Lemon Raspberry Milk Icing
3/4 c powdered sugar, shifted
1 t lemon juice
1 T frozen raspberries, chopped & thawed while cupcakes are cooking & cooling
Mix powdered sugar, lemon juice, raspberries and 1/2 t milk. Add more milk as needed by 1/2 t amounts until icing consistency. After icing allow cupcakes to sit until the icing has set, about an hour.
Makes enough to ice 6 cupcakes