Zingy Lemon Raspberry Cupcakes
Details
- Serving Size: 30
- Vegetarian: True
- Weight Watchers: 14 Points
Cuisine
- American
- dessert
Ingredients
- 3 cups light all-purpose flour (like White Lily)
- 2 cups sugar
- 1 tablespoon baking powder
- 2 Zest of lemons
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1- inch cubes
- 4 eggs
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 8 ounces cold cream cheese
- 3/4 cup room-temperature butter
- 1/2 cup raspberry jam
- 1/2 teaspoon vanilla
- of salt
- 1 drop red food coloring
- 3 cups +powdered sugar
Instructions
Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer.
Mix on low speed until combined.
Add the butter, mixing until just coated with flour.
In a bowl, whisk together eggs, milk, lemon juice and vanilla.
Divide batter evenly among liners, filling about two-thirds full.
Transfer to a wire rack to cool completely.
Repeat process with remaining batter. Should make about 3
Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
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