Lemon Cupcakes with Raspberry Buttercream #diet #dessert #raspberry #glutenfree #paleo

Your taste buds will go insane over this one — – > Soft and Fluffy Lemon Cupcakes beat with custom made Raspberry Buttercream. Treat doesn't beat this!

Beside chocolate, fruity pastries are unquestionably my top pick. Since Spring is here – and Summer is practically around the bend (woot!) – we'll be getting fruity around here unquestionably more regularly 🙂

To dismiss things from I give you lemon cupcakes with raspberry buttercream! They're fruity, tasty, thus amusing to make. Trust me when I state brushing energetic lemon cupcakes with a beautiful pink raspberry twirl makes certain to make you a heating big cheese.

We have a great deal to cover today, so we should make a plunge directly into the formula subtleties.

The primary thing I need to chat with you about is the raspberry buttercream icing. It's the superstar, as I would see it! Furthermore, simple to make, as long as you have a little tolerance and give close consideration to the formula underneath.

Also try our recipe : Easy Gluten Free Chicken Bacon Ranch Casserole #cauliflower #vegan #healthydiet #whole30 #paleo

Ingredients :

For the lemon cupcakes:

1 1/2 cups + 2 tablespoons cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream (I used full fat)
1/2 cup milk (I used whole)
2 large eggs, at room temperature
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar
Zest of one lemon (about 3 teaspoons)
1 1/2 tablespoons fresh lemon juice

For the raspberry buttercream:

1 1/4 cups frozen raspberries (I think fresh would also work just fine)
2 tablespoons lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
1/4 cup fresh raspberries, for decorating (optional)

Instructions :

For the lemon cupcakes:

Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; lightly spray the paper liners with non-stick baking spray; set aside.
In a medium bowl combine flour, baking powder, and salt; mix well to combine; set aside.
In a large measuring cup or bowl combine sour cream, milk, and egg; mix well to combine; set aside.
In a small bowl combine the sugar and lemon zest; rub the lemon zest into the sugar until fragrant and well combined.
In a large bowl or stand mixer fitted with the paddle attachment beat the melted butter and lemon sugar on medium-speed until well combined; about 2 minutes. Add in the lemon juice and beat for another minute on medium-speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.

Source : bit.ly/2XGS8Je