Friday, April 18, 2014

Springtime flavors

First of all, thank you again Blog Better Boston for choosing me, along with four other talented bloggers, for the Boston Strong roundup. They're featuring my Boston Strong Chocolate Protein Energy Bars. I love how the other bloggers paid tribute to the city of Boston and the marathon- please check them out here

mentioned making these cupcakes when I was feeling negligent in my Pinterest duties- just pinning like crazy but not doing anything with the pins. Well finally one of them can be crossed off the list!
Lemon and raspberry just feel right for Spring. They evoke a clean and simple taste that when paired together... dynamite! And the cream cheese frosting is perfect at pairing down any over-the-top zest-iness that this dynamic duo can often create.

I hope you get a chance to try these. The lemon cake is moist and flavorful (but not overpowering) and I would definitely use this cake recipe again. The raspberry curd was unlike anything I've ever made before. I've made the raspberry filling for the Chocolate Raspberry Cake many times and it's more of a jam-like consistency while the raspberry curd takes on a creaminess that is so delicious! As for the cream cheese frosting, the raspberry curd is added to it to marry all the flavors together and to create the prettiest shade of pale pink. 
a melon baller makes for short work
Raspberry filled lemon cupcakes with raspberry cream cheese frosting
Adapted from here
Makes 24 cupcakes

Recipe Notes:
- The raspberry curd filling didn’t set up for me so I made the addition of cornstarch to help thicken it- otherwise it’s a soupy sauce, which doesn’t make for a great filling.
- The original recipe for the raspberry cream cheese frosting is doubled and that was waaaay too much frosting for just 24 cupcakes. I adjusted the recipe and halved it so you should have plenty to frost the 24 cupcakes, and then some!
- These are best kept in the fridge and should last a couple days.

For the raspberry curd filling:
8 Tbs. (1 stick) unsalted butter
1, 12-oz. package frozen raspberry, thawed (or 1 pint ripe)
5 Large egg yolks, lightly beaten
¾ Cup granulated sugar
pinch of salt
1 tsp. cornstarch
2 tsp. water
2 tsp. fresh lemon juice

For the raspberry cream cheese frosting:
8 oz. (1 block) cream cheese, room temperature
4 Tbs. (½ stick) unsalted butter, room temperature
1 tsp. vanilla extract
3 Tbs. raspberry curd filling, cooled (see recipe above)
pinch of salt
4 Cups of powdered sugar

For the lemon cupcakes:
5 large egg whites, room temperature
¼ tsp. cream of tartar
2-1/3 Cups cake flour
2-¾ tsp. baking powder
¼ tsp. salt
12 Tbs. (1 ½ sticks) unsalted butter, room temperature
1-½ Cups granulated sugar
2 Tbs. (from 2 large lemons) lemon zest
1 Cup milk (preferably whole)

For the raspberry curd filling:
1. Melt the butter in a medium-sized saucepan over medium heat. In a small bowl, stir the cornstarch and water together.
2. Add the raspberries, egg yolks, sugar and salt- stir the frequently. Once it reaches a slight simmer (or a low boil) add the cornstarch and water. Constantly stir until the mixture is thickened (about 10 minutes total time).
3. Pour the mixture through a fine mesh sieve set over a bowl, pressing down with a spoon to squeeze as much liquid as possible.
4. Cool to room temperature and stir in the lemon juice. Cover and refrigerate for at least 2 hours, or up to 2-3 days. The curd will thicken as it cools.

For the raspberry cream cheese frosting:
5. In the bowl of an electric mixer, beat together the softened butter and cream cheese until light and fluffy, about 2 minutes. Add the vanilla and raspberry curd and beat well.
6. Add the powdered sugar slowly, scraping down the sides of the bowl as necessary. Once fully incorporated, place the frosting in an airtight container and keep in the refrigerator until ready to use.

For the lemon cupcakes:
7. Preheat oven to 350ยบ F and line two 12-cup muffin pans with cupcake liners.
8. In the bowl of an electric mixer, fitted with a whisk attachment, beat the egg whites on medium speed until foamy. Then add the cream of tartar and increase the speed to medium-high. Beat until stiff peaks form. Transfer the egg whites to a separate bowl.
9. In the cleaned bowl of an electric mixer, with a paddle attachment beat the butter and sugar until light and fluffy. Add the lemon zest.
10. In a separate medium-sized bowl, whisk together the flour, baking powder and salt.
11. Add ¼ cup of the milk into the butter and sugar until blended. Then, alternate the flour mixture and the remaining milk in batches, ending with the flour. Beat until just blended.
12. With a rubber spatula, fold ¼ of the egg whites into the batter. Once incorporated, gently fold in the rest of the egg whites, until incorporated.
13. Divide the batter evenly among the cupcake liner, filling each liner about 2/3 of the way full. Bake for 18-22 minutes, rotating the pans halfway through, until the cake tester comes out clean.
14. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the cupcake assembly:
15. Transfer frosting to a piping bag, fitted with a large star tip.
16. Use a melon baller to scoop out a small hole from the top of each cupcake. If you don’t have a melon baller you can use a paring knife and cut out a cone (with the point of the cone towards the bottom of the cupcake).
17. Fill the cavity with the raspberry curd and then pipe a swirl of frosting onto the top of each cupcake (ensuring you cover the filling). Top with a raspberry and shaved lemon zest, if desired.


  1. These cupcakes look amazing! Congrats on being featured. Can't wait to make these.

    1. Thank you Tracy! Let me know if you make them and how they turn out!