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!)
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!!
- 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)
- Preheat over to 325.
- Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs and extract until smooth.
- Combine dry ingredients in a separate bowl.
- Gradually add the dry ingredients to the cheese mixture and beat with your mixer on low speed until just combined.
- Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
- Bake for 25 minutes until firm to the touch.
- Let cool for a few minutes in the pan- then transfer to a wire rack.
- Frost when cooled.
- 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!)