Lemon Raspberry Mini-Cupcakes

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I originally found this recipe a few years ago when menu prepping for a baby shower. It made the menu as it seemed to fit the theme: girl-y, spring time, fresh. Little did I realize that it would be my go to shower dessert item two years later. They are always a big hit with the sweet lemon cake and fresh raspberry frosting. Plus the presentation is so sweet with the little raspberry on top. Since it is berry season I have been cranking these out regularly and I strongly suggest you do the same.

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Lemon Raspberry Mini-Cupcakes

Adapted From: Seeded at the Table, originally from Dorie Greenspan

Yield: 48 mini cupcakes2 1/4 c cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/4 c buttermilk
4 large egg whites
1 1/2 c sugar
lemon zest from two lemons
8 tbsp. unsalted butter, at room temperature
1 tsp pure vanilla extract
1/2 tsp pure lemon extract

Heat oven to 350 degrees F. Prepare mini cupcake tins by using liners or spray with non-stick cooking spray.

In a medium bowl, sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or attachment, beat at medium speed for approximately 3 minutes, until the butter and sugar are very light.

Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is combined, then add the last of the dry ingredients. Place the batter into the cupcake tins.

Bake for 15-20 minutes, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean. Cool on wire rack.

Raspberry Buttercream
1/2 c raspberries (blended into a puree)
2 sticks unsalted butter, at room temperature
1 tbsp vanilla extract
1 lbs powdered sugar
2-4 tbsp. cold milk (add until you reach desired consistency)

In the bowl of an electric stand mixer, cream the butter. Add extracts and raspberry puree and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly. Add the cold milk, one tablespoon at a time, until you reach the desired consistency.