LEMON CUPCAKES WITH RASPBERRY
This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
- Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
- Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
- Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
- Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
earnest daffrece
earnestd88@gmail.comThese cupcakes are perfect for any occasion.
Tedros Hailu
h_t@gmail.comThe raspberry filling is the perfect complement to the lemon cake.
Walter Kennciey
walter.kennciey@gmail.comI love the bright lemon flavor of these cupcakes.
Dave Summer
daves@yahoo.comThese cupcakes are so easy to make, and they're always delicious.
Jose Delacruz
delacruz_j@gmail.comI've made these cupcakes several times, and they're always a hit.
Cordelia Dibia
dibia35@hotmail.frThese cupcakes were amazing! The perfect balance of sweet and tart.
Rao Abdul
rao-a47@hotmail.comI would not recommend this recipe to anyone.
Bob Shriner
b-shriner23@gmail.comThese cupcakes were a complete disaster! They were dry, crumbly, and tasteless.
Maaood Azhar
maaood.azhar@yahoo.comI thought these cupcakes were bland and boring.
1. Captain
1-captain@gmail.comThese cupcakes were okay, but I've had better.
Scolastica David
d40@yahoo.comI found the recipe to be a bit confusing, and the cupcakes didn't turn out as well as I had hoped.
Whitebeard ace
a_w@gmail.comThese cupcakes were a bit too sweet for my taste, but my kids loved them.
SSJ Reslin
ssjreslin44@gmail.comI made these cupcakes for my husband's birthday, and he loved them! He said they were the best cupcakes he's ever had.
Mohsin Mushtaq
m@gmail.comI followed the recipe exactly, and the cupcakes turned out perfectly. They were so moist and flavorful.
Shoaib Ayyan
ashoaib98@gmail.comI've been baking for years, and these are some of the best cupcakes I've ever made.
Dawn Avery
d-avery@gmail.comThese cupcakes are so light and fluffy, and the lemon-raspberry combination is divine.
Sehar Khan
ks74@yahoo.comI made these cupcakes for a bake sale, and they sold out in no time! Everyone loved the bright lemon flavor and the tart raspberry filling.
Monica Valos
m15@gmail.comThese cupcakes were a huge hit at my daughter's birthday party! They were so easy to make, and the raspberry filling was the perfect complement to the lemon cake.