Recipe courtesy of SuzieCakes
Show: Cupcake Wars
Episode: Ace of Cupcakes
Lemon-Raspberry Cupcakes with Raspberry-Balsamic Cream Cheese Frosting
Total:
1 hr 55 min
Active:
1 hr 15 min
Yield:
24 cupcakes
Level:
Easy
Total:
1 hr 55 min
Active:
1 hr 15 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

Raspberry-Balsamic Cream Cheese Frosting

Directions

Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.  

In a medium bowl, sift together the flour, baking powder and salt. Set aside.  

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the lemon zest and vanilla extract until combined. With the mixer on the lowest speed, add the flour mixture in three additions, alternating with two additions of the buttermilk and lemon juice. Mix until just combined after each addition. Scrape the bowl as needed. Gently fold in the raspberries.

Fill the cupcake liners three-quarters full with batter and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pans to wire racks to cool completely before frosting.

Frost the cupcakes with the Raspberry-Balsamic Cream Cheese Frosting.

Raspberry-Balsamic Cream Cheese Frosting

In a small bowl, mix the raspberries with the granulated sugar and let stand for 15 minutes.  

Place the raspberries in a small saucepan and add 1 tablespoon of the balsamic vinegar. Let simmer over medium heat for 15 minutes; the raspberries should cook down and create a sauce. Then crush the berries or run through a blender for a smoother frosting. Set aside to cool.

Mix the remaining 3 tablespoons balsamic vinegar into the raspberry sauce and set aside.  

In a large bowl or the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until creamy. Add 1/2 cup of the powdered sugar and beat until combined.  Add the raspberry sauce and beat until combined. Add the remaining powdered sugar, a bit at a time, and beat until creamy. Add more sugar if a thicker consistency is desired.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Lemon Pudding Cake with Raspberry Coulis

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Go-To Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Vanilla Cupcakes

Recipe courtesy of Giada De Laurentiis

Mini Chocolate Ganache Cupcakes

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking