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.
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earnest daffrece
[email protected]These cupcakes are perfect for any occasion.
Tedros Hailu
[email protected]The raspberry filling is the perfect complement to the lemon cake.
Walter Kennciey
[email protected]I love the bright lemon flavor of these cupcakes.
Dave Summer
[email protected]These cupcakes are so easy to make, and they're always delicious.
Jose Delacruz
[email protected]I've made these cupcakes several times, and they're always a hit.
Cordelia Dibia
[email protected]These cupcakes were amazing! The perfect balance of sweet and tart.
Rao Abdul
[email protected]I would not recommend this recipe to anyone.
Bob Shriner
[email protected]These cupcakes were a complete disaster! They were dry, crumbly, and tasteless.
Maaood Azhar
[email protected]I thought these cupcakes were bland and boring.
1. Captain
[email protected]These cupcakes were okay, but I've had better.
Scolastica David
[email protected]I found the recipe to be a bit confusing, and the cupcakes didn't turn out as well as I had hoped.
Whitebeard ace
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them.
SSJ Reslin
[email protected]I 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
[email protected]I followed the recipe exactly, and the cupcakes turned out perfectly. They were so moist and flavorful.
Shoaib Ayyan
[email protected]I've been baking for years, and these are some of the best cupcakes I've ever made.
Dawn Avery
[email protected]These cupcakes are so light and fluffy, and the lemon-raspberry combination is divine.
Sehar Khan
[email protected]I 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
[email protected]These 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.