Lemon Raspberry Cupcakes
- 1 1/2 cups granulated sugar
- 1 1/4 cups pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk, at room temperature
- 1 cup olive oil
- 1 teaspoon lemon zest
- 3 whole eggs, at room temperature
- 2 tablespoons granulated sugar
- 1 1/2 lemons, juiced
- 1/2 cup raspberries, halved, plus more for garnish
- Cream Cheese Frosting:
- 1 cup cream cheese, at room temperature
- 1 stick unsalted butter, at room temperature
- 1/2 cup melted white chocolate
- 2 cups powdered sugar
For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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