I found this recipe two years ago in an issue of Essence, but never tried it out. I do that a lot: pull a recipe and then forget about it. Anyway … the original recipe is more of a mini strawberry shortcake version, but I chose lemon with raspberries instead as a fun alternative. Also, it worked in well with my Valentine’s Day color scheme of reds, pinks and purples.
After cooling, I topped the cupcakes with whipped cream frosting (recipe below). Its fluffiness makes it the perfect complement for these lightly-flavored treats. And, it was easy to use with my Pampered Chef decorator tool!
Note: The only modification I made to cupcakes was the lemon extract (instead of vanilla) and then red food coloring to the frosting to give it just a hint of pink.