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Thursday, February 3, 2011

Lemon Zest Cupcakes with Raspberry Butter-cream

Talk about a FABULOUS Valentine's Day dessert! Check out the recipe to create these scrumptious cupcakes!

Cupcake batter:

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 3 eggs
  • 3 teaspoons grated lemon peel
  • 1 teaspoon Mexican vanilla
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream


  1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add 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 for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

  • 1/2 cup butter, softened
  • 1/2 cup fresh raspberries
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 (16-oz.) package powdered sugar (add more if you want a stiff consistency for decorating)


1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.

Talk about DIVINE!

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1 comment:

AllieMakes! said...

Those look ABSOLUTELY Divine! OMG! Thank you for sharing your recipe! I can't wait to try it!
Thanks for linking up to Making It With Allie! I can't wait to see what you have for next week!

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