Saturday, September 25, 2010

Lemon Cupcakes with Raspberry Filling and Vanilla Buttercream

As Promised

As promised, the non-sugar free counterpart to last post's Sugar-free Lemon Berry Cupcakes. I actually did not try these. I took half to work and Zack took half to work and they were gone before I knew it. I was told they were delicious though. You may have noticed that I think lemon and berries go extremely well together based on these posts: Lemon Cupcakes with Blueberry Buttercream and Lemon Glazed Triple Berry Scones. As Autumn is around the corner there will likely be less lemon berry combinations for a while on Baked Perfection, so I have to enjoy it while the last few warm days are here. I hope you enjoy my latest creation.

Lemon Cupcakes with Raspberry Filling

Lemon Cupcakes
from Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
3/4 cup raspberry preserves

In a medium bowl combine the flour, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool completely.

Once cooled, fill a piping bag with a small round tip and raspberry preserves. Insert the tip into the the cupcakes and squeeze until a little bit of jam pops out the hole on top. Frost with vanilla buttercream.

My Favorite Vanilla Buttercream
from Baked Perfection

2 sticks butter
6 cups powdered sugar
2 tsp vanilla extract
3 1/2 tbs milk

Cream butter and vanilla. Gradually add one cup of sugar at a time, adding the milk in between each two cups. Beat until fluffy, adding more milk if needed.

No comments:

Post a Comment