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Lemon with Raspberry frosting

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IMG_0698 IMG_0699 IMG_0695 IMG_0696I like this recipe. I repeated this one.

This round of cupcakes was for my friend’s Ashley Reese my co-worker! Happy Birthday Ashley! She turned 19 today. I made her a sign to wear around her neck, that said “It is my birthday today. She got so many happy birthday’s because of it 🙂 Ashley makes me happy when ever she is working.

Also for my friend Alexa. Alexa turned 20 a week ago. I am late but no less of a happy birthday! Happy 20th Birthday Alexa! Alexa is positive and optimistic I love to hangout with her. Hope you ladies feel celebrated and feel loved from everyone around you. You are enough the way you are.

Here’s the recipe:

yield:24 cupcakes
note: when I make this recipe I make half the icing recipe because I don’t use all the frosting it calls for.

2 1/4 cups cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
Fine zest from two lemon
1 stick (8 Tbsp) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp pure lemon extract

4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
Pinch salt
2 tsp vanilla extract
Fine zest of one lemon
½-1 cup raspberries, pureed with 1 Tbsp fresh lemon juice, pressed through fine strainer to remove seeds
1-3 tablespoons very cold milk (add until you reach desired consistency)

Preheat your oven to 350Âş and line cupcake tins with paper liners or spray with non-stick cooking spray. In a large bowl, sift together the flour, baking powder and salt, set aside. In a medium bowl, whisk together the milk and egg whites then set aside.
In a large bowl with a hand mixer, or in the bowl of a stand mixer add the sugar and lemon zest and rub together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for a full 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. Add in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until just incorporated. Add the rest of the milk and eggs, beating until the batter is well mixed, then add the last of the dry ingredients. Finally, beat the batter for 2 minutes to ensure that it is thoroughly mixed and well aerated.
Fill prepared pans with batter and bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack completely before icing.
Cream the butter in a large bowl until fluffy. Slowly add in confectioner’s sugar, a few tablespoons at a time, and continue creaming until well blended. Add the salt, vanilla, lemon zest and raspberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Slightly adapted from: My Baking Addiction

here’s the link from the blog I got the recipe from



Author: notjustacupcake

My name is Anna, I also go by Anna Rose. This my site for my baking/future business. I will upload pictures and ideas.

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