The Baker Chick

Baking up a delicious life.

Lemon Cream Cupcakes with Raspberry Frosting

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Yeah I know I should be posting something healthy today. It’s 2012 now and everyone wants to focus on goals and resolutions right? I hear ya, but I still made you cupcakes and I hope that’s Ok! You see, every January 1st while most people are sleeping all day or starting fresh on their goals for the year, I get to celebrate my little sister Noelle’s birthday! I always make an effort to have enough energy on that day so we can still do something fun since she kinda got jipped on the birthday front. (My other sister’s birthday is actually New Years Eve) Anyway- despite my chill NYE in my neighborhood, I woke up Sunday with a horrible cold and only made it out for a small portion of the festivities.  Lucky for me, I’d already made her these pretty birthday cupcakes. (Her favorite color is hot pink can you tell?) Only bummer was that I was too sick to even give them to her. Ah well. (I’m finally feeling a little better today!)

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So even though it’s my first post of the New Year, I have to share this delightful recipe with you. I actually made a version of it when I first started the blog, and have been waiting to try it again. The cake itself has cream cheese in it, which makes it rich and dense and just a bit like cheesecake. The bright frosting comes from a touch of raspberry puree which makes it tart and sweet. The flavors combined make it one yummy treat. I’m curious about this whole cream cheese in cake batter thing. I wonder what other combinations I can come up with…

Anyway- Happy New Year to all of you! Starting this blog was definitely one of the most amazing parts of 2011 and I am so excited to see it grow this year. I have some exciting things planned, including posting more healthy recipes. (I’m gonna try I promise.) 2012 marks the year I tie the knot as well as the year I run my first marathon! (eek.) So I hope it’s gonna be a good one!!

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Lemon Cream Cupcakes with Raspberry Frosting
Yield: 12 cupcakes
 
Ingredients
  • ½ cup butter at room temperature
  • 1 (3 ounce) package cream cheese
  • Zest of 2 lemons
  • 1 tsp lemon extract
  • ⅔ cup sugar
  • 2 eggs
  • 1 cup flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 stick softened butter (1 cup.)
  • 2-4 tablespoons fresh raspberry pureé (I chose not to strain the seeds out, but if they bother you feel free to.)
  • 4½ cups confectioners' sugar
  • Raspberries to garnish (Optional)
Instructions
  1. Preheat over to 325.
  2. Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs and extract until smooth.
  3. Combine dry ingredients in a separate bowl.
  4. Gradually add the dry ingredients to the cheese mixture and beat with your mixer on low speed until just combined.
  5. Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
  6. Bake for 25 minutes until firm to the touch.
  7. Let cool for a few minutes in the pan- then transfer to a wire rack.
  8. Frost when cooled.
For Frosting:
  1. Beat butter with an electric mixer until it is fluffy and pale. Gradually add in powdered sugar and mix in low speed until it is thick and paste-like. One tablespoon at a time, add in the raspberry puree until the frosting as reached a good piping consistency. (If it is still too thick, you can add it 1 tsp of lemon juice, but mine was fine!)

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Comments

  1. Those cupcakes look so fun and sound delicious! I started the year with cupcakes too :) Cheers to a sweet beginning!

    Reply

  2. So cool that you are running your first marathon! The most I’ve been talked into is a half marathon and I have had a blast all three times I did. These cupcakes are so beautiful! Happy New Year and Happy Birthday to your lil sis!

    Reply

  4. These look really stunning and I love the color! The cake part does have some good texture-well worth trying.
    Your 2012 year does bring on a few changes, especially the upcoming wedding, so I am sure it will be a great year for you. Thanks for the tasty recipe!

    Reply

  5. I can’t wait to try these cupcakes! Thanks for posting these instead of something healthy, they look delicious. :)

    Reply

  7. These are so pretty and I love the lemon and pink colours. I need to make some of these – will definitley cheer me up with all this stormy weather :)

    Reply

  8. Wow, these cupcakes are gorgeous <3 and the cupcakes sound delicious! Raspberry and Lemon are always a winning combination :) Happy New Years!

    Reply

  10. Wow I love that there is cream cheese in the batter! Makes me crave them even more. And I am totally ok with you posting a cupcake as your first for 2012. No matter what goals I have, it is impossible for me to deny sweets all the time, so expect some guilt over on my blog too O:-)

    Reply

  12. Resolutions are over-rated! I’ll take cupcakes any day of the week! Hope you’re feeling better soon, and Happy New Year…

    Reply

  14. These look amazing and I’m a huge fan of cupcakes! It’s funny that you made these earlier in your blog – I was just thinking there are a few recipes that I want to repeat – I have MUCH to learn, but I know I can do better than some of those early posts!

    Reply

  20. Thank you so much for sharing! These cupcakes are amazing and I’ve been inspired to feature them in my Friday Food Fetish roundup. If you have any objections, please let me know. Moar, moar, MOAR please :)

    Reply

  22. I just made these and they turned out perfect! I used meyer lemons (because that’s what I had on hand) and lemon juice instead of extract. My cupcakes were fairly dense (not crumbly), but very light. I loved the contrast of the raspberry buttercream – I added lemon juice because mine was a bit thick (and it tasted great!). Thanks for the recipe!!

    Reply

  24. These cupcakes were so delicious! Loved the lemon and rapsberry combo…can’t wait to try your other cupcakes.

    Reply

  25. I was looking for a lemon cake recipe to use with a cream cheese frosting, and I’m very glad I found this one! It was cream cheese on cream cheese with a great punch of lemon.

    Reply

  26. I’ve been searching for a lemon cupcake to top with a raspberry buttercream for my son’s open house. These sound wonderful I’m going with lemon juice as the above comment just wondering how much to use for the same flavor as the lemon extract. I also make a lot of cheesecakes in my baking business and can’t wait to try this recipe with the cream cheese.

    Reply

    • Hey Lisa, would you mind posting this comment on the actual website vs. the mobile site? For some reason when comments are posted via mobile- they don’t show up on the actual blog. I think other readers may benefit from this!

      Anyway- I’ll post this again, but I think that any more than 2-3 tsp of lemon juice may add too much liquid to the batter. Add plenty of zest which will help a lot and not affect it. If you can get lemon extract I really recommend it!

      Reply

  27. I made those for a lady’s picnic and they are adorable! The cupcake has an awesome texture and the frosting is beautiful (little too sweet for me!)

    Reply

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