Raspberry Lemon Cupcakes



Grad classes begin again on Monday. MONDAY!!!

When did summer shake off her beach towel, pack up her sunscreen, and vacate the beach?

Now, I get all giddy in my soul anticipating cooler, cripser weather, chai lattes, and cardigans. But I'm still totally feeding on the flavors and colors of summer.

A marriage of pretty, bright sensations. Pink. Yellow. Lemon. Raspberry.

Dear yellow and pink houses, I would like to be your neighbor.


Pink and yellow make life whimsical. I want more whimsy, don't you?

Photo creds: you frivolous mommy!

Photo creds: basedecor

Photo creds: aloha island weddings


What's your favorite summer flavor combo?


Raspberry Lemon Cupcakes
Adapted from: the hummingbird bakery cookbook 

Ingredients:

           Cupcakes:

                  1 cup all-purpose flour

                  3/4 cup sugar

                  1 1/2 tsp baking powder

                  2 Tbsp grated lemon zest

                  3 Tbsp unsalted butter, at room temp.

                  1/2 cup whole milk

                  1 egg

                  raspberry cake/pastry filling

           Lemon frosting:

                  2 cups confectioners' sugar, sifted

                  5 Tbsp unsalted butter, room temp.

                  2 Tbsp grated lemon zest

                  2 Tbsp whole milk

Directions:

           1. Preheat oven to 325°F.

           2. Put the flour, sugar, baking powder, lemon zest, and butter in a

               freestanding electric mixer with a paddle attachment (or use a

               handheld electric whisk) and beat on slow speed until you get

               a sandy consistency and everything is combined. Gradually pour in

               the milk and beat until just incorporated.

           3. Add the egg to the flour mixture and continue beating until just

               incorporated (scrape any unmixed ingredients from the side of the

               bowl with a rubber spatula). Continue mixing for a couple more

               minutes until the batter is smooth. Do not overmix.

           4. Spoon the batter into the paper cases until two-thirds full and bake

               in the preheated oven for 20-25 minutes, or until the cake bounces

               back when touched. A skewer inserted in the center should come

               out clean. Let the cupcakes cool slightly before turning out onto a

               wire rack to cool completely.

           5. Once completely cooled, using a small spoon, scoop out a round

               shallow bit of the cupcake top. Spoon in the raspberry filling until

               completely filling the missing cupcake portion.

Lemon frosting:

           1. Beat together the confectioners' sugar, butter, lemon zest in a

               freestanding electric mixer with a paddle attachment (or use a

               handheld electric whisk) on medium-slow speed until the mixture

               comes together and is well-mixed.

           2. Turn the mixer down to a slower speed. Slowly pour in the milk,

               then when it's all incorporated, turn the mixer up to high speed.

               Continue beating until the frosting is light and fluffy, at least 5

               minutes. The longer the frosting is beaten, the fluffier and lighter

               it becomes.

           3. When the cupcakes are cold, spoon the lemon frosting on top

               and decorate with a little lemon zest.

Makes 10-12 cupcakes

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