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.
Ingredients
- 1-1/2 c. unbleached all-purpose flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 c. sugar
- 1/2 c. unsalted butter
- 3 large eggs (at room temperature)
- 1/2 tbsp. lemon extract (substitute vanilla if desired)
- 1/4 c. buttermilk (at room temperature)
Instructions
- Preheat over to 350ºF and place liners in a cupcake pan. Use a medium bowl to mix flour, baking powder and salt. In a separate bowl, beat sugar and butter together until creamy. Add eggs one at a time, beating on reduced speed, then mix in lemon extract.
- On a low speed, add dry ingredients and buttermilk to mixture in alternating intervals. Turn speed up to medium, combining all ingredients until well mixed, approximately 15 sec. Spoon mixture into cupcake liners, about half full. Bake for 17 min. or until cupcakes spring back to touch. Cool completely before topping with whipped cream frosting
Ingredients
- 1 c. heavy whipping cream
- 3 tbsp. granulated sugar
- 1 tsp. vanilla extract
Instructions
- Pour heavy whipping cream and sugar into a chilled bowl and beat on low for 30–45 sec. or until well mixed. Add the vanilla extract and increase beating speed to medium-high. Beat until soft peaks form, about 2–3 minutes. If desired, add food coloring (slowly and sparingly!) and mix thoroughly. Refrigerate topping until cupcakes have cooled. Add a scoop of whipped cream on top and place a raspberry or holiday sprinkles on top.
These look yummy, love everything lemon!
~Connie
These cupcakes sound delicious! Thanks for sharing on Foodie Friends Friday!
I saw these on Foodie Friends Friday and had to come over to get a closer look!
I love lemon anything…and these sound delicious! Thanks! 
~Joy from Yesterfood
Hi, I’m always looking for different cupcake recipes. This sounds really delicious. I saw them on foodie friends friday.
Thanks for sharing,
Joanne/Winelady Cooks