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    You are in: Home / Recipes / Zingy Lemon Raspberry Cupcakes Recipe
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    Zingy Lemon Raspberry Cupcakes

    Zingy Lemon Raspberry Cupcakes. Photo by spicyperspective

    1/1 Photo of Zingy Lemon Raspberry Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    spicyperspective's Note:

    Show your sweethearts some love with these little babies! Zingy lemon cupcakes with sweet creamy raspberry frosting. They are perfect to take to a school party or deliver to a friendly neighbor. They could make anyone’s V Day a little bit brighter!

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.).
    3. 3
      Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
    4. 4
      Add the butter, mixing until just coated with flour.
    5. 5
      In a bowl, whisk together eggs, milk, lemon juice and vanilla.
    6. 6
      With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
    7. 7
      Divide batter evenly among liners, filling about two-thirds full.
    8. 8
      Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
    9. 9
      Transfer to a wire rack to cool completely.
    10. 10
      Repeat process with remaining batter. 
Should make about 30.
    11. 11
      Raspberry Cream Frosting~ In the electric mixer, beat the cream cheese, butter and jam together until smooth.
    12. 12
      Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
    13. 13
      Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
    14. 14
      Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
    15. 15
      Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
    16. 16
      Makes 30 cupcakes.

    Ratings & Reviews:

    • on February 01, 2012

      45

      The cupcakes and frosting taste fantastic when done correctly! Fresh zest really gives them a nice kick! Unfortunately, the frosting does not hold a shape well, it looks almost poured on, even with being in the fridge and adding more powdered sugar. Maybe I didn't add enough, but I think the taste is going to compensate for presentation. They are cute!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2012

      15

      My butter went evil, they are completely in edible. Awful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2011

      55

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    Nutritional Facts for Zingy Lemon Raspberry Cupcakes

    Serving Size: 1 (2163 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 263.7
     
    Calories from Fat 129
    48%
    Total Fat 14.3 g
    22%
    Saturated Fat 8.6 g
    43%
    Cholesterol 62.4 mg
    20%
    Sodium 180.4 mg
    7%
    Total Carbohydrate 31.4 g
    10%
    Dietary Fiber 0.4 g
    1%
    Sugars 20.5 g
    82%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    lemons, zest of

    powdered sugar

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