Saturday, March 29, 2014

Lemon Cupcakes with Raspberry Curd and Fresh Raspberry Buttercream Frosting


  • 8 tablespoons unsalted butter
  • 1 pint raspberries
  • 5 large egg yolks, lightly beaten
  • 3/4 cups sugar
  • pinch of salt
  • 2 to 3 teaspoons fresh lemon juice

  • Instructions for cooking:

    First melt the butter in a large saucepan over medium heat and add the raspberries, egg yolks, sugar and salt.Stir, while mashing the berries and keep stirring until the raspberry mixture thickens. Stir in lemon juice and let cool. The curd will further thicken as it cools. The curd can be also made 2 to 3 days in advance. 

    Ingredients for lemon cupcakes:

  • 1/2 cup softened unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  •  the zest and juice from two medium lemons

  • Instructions for cooking:

    First Preheat oven to 350 degrees F and line a twelve cup cupcake tin with paper liners. In a large bowl beat sugar and butter with a handheld mixer for 2 to 3 minutes until creamed. Add eggs and vanilla and beat until thoroughly combined about 2 minutes. In a separate medium sized bowl combine flour, baking powder and salt and slowly add the dry ingredient to the butter mixture in 3 additions, mixing by hand after each addition. 

    Add milk, zest and lemon juice and mix until just combined and pour batter into cupcake tins; each about two thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into center comes out clean. Remove cupcakes from pan and set on a rack to cool.

    Ingredients for fresh raspberry buttercream frosting:

  • 3/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 cup fresh raspberries
  • 1/2 teaspoon vanilla
  •  Extra raspberries for garnish

  • Instructions for cooking:

    In a food processor, blend raspberries until they are completely pureed. Pour raspberry mixture through a sieve, pressing on solids to remove seeds. In a medium bowl beat butter, half the sugar, raspberry mixture and vanilla until combined. Add the other half of the sugar and beat until light and fluffy. If the frosting seems to separate a bit, add a little more powdered sugar and beat.

    Assemble the cupcakes:

    With an apple corer or sharp knife cut an oblong well out of the center of each cupcake and pour raspberry curd into well and top with small piece of cake that was cut on. Spread or pipe buttercream on top when cupcakes are completely cooled and top with fresh raspberries if desired. 


    1. Made these today and was not disappointed. The only thing that I didn't make was the raspberry butter cream. Instead I made regular butter cream. The light and airy lemon cupcake paired so well with the creamy raspberry curd. This is dangerous because I could eat them all at one time.





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