They may look small, but they’re one bite of pure decadence!
Although I think that changing a tried and true recipe is a high crime, there are times when I love adding new touches that makes everyone go “Wow!”
So as I was thinking about what dessert to bring to a friend’s dinner, my sister came up with the idea of these blueberry lemon cupcakes , and I thought about making a cream cheese frosting with them. Then, as if a light bulb churned on, I suddenly thought “why not substitute raspberries for the blueberries?” Brilliant!!
So of course, even though I had an idea of how they were going to taste/look, I decided to test the recipe ahead of time to see how they will really turn out. And yes, who doesn’t love a good excuse to eat a cupcake??
Thankfully, the recipe was a huge success, and everyone loved them!! The raspberries go so, so well with the lemon cupcake, and that cream cheese frosting just elevates it to a whole new decadent level of cupcake!
Oh, I hope you give these a try! They look so pretty for being so easy to make! They’re the perfect summer treat (celebrate summer until the very last day!!!) and when else do you have that extra little bit of time to make a yummy and gorgeous dessert?
Especially since raspberries are in season, your cupcakes will turn out two times better!! Try these today, and then you can pretend you won Cupcake Wars!
Have a Sweet Day!!
Jessica the Baker
Bitty Bite Raspberry Lemon Cupcakes
For the cupcakes:
1 1/2 cups + 1 Tbsp. Flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain whole milk yogurt
1 cup sugar
2 tsp. lemon zest (about 2 lemons)
1 tsp. vanilla extract
1/2 cup oil
1 1/2 cups raspberries
For the cream cheese frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces whipped cream cheese, softened
3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
2 teaspoons pure vanilla extract
In a large bowl sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the raspberries with the remaining tablespoon of flour, and fold them very gently into the batter. Divide batter evenly in your mini muffin pan. Bake at 350 degrees F. for about 10-12 min. or until toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting them.
To make the cream cheese frosting, cream together the butter and cream cheese with an electric mixer. Slowly blend in powdered sugar and vanilla, and mix until smooth. If frosting is a little on the runny side, place in the refrigerator for about 5 min. before using. To frost the cupcakes, fill your piping bag with frosting fitted with a small rosette tip. Frost each cupcake and top with a raspberry. Enjoy!