Lemon Raspberry Cupcake

While in D.C visiting our son Jimmy, he took us to his favorite cupcake jaunt.
It was in Georgetown, but down a side street a little off the beaten path and let me tell you they had no trouble getting customers.  The line went out the door at 4 in the afternoon.
The place ‘baked & wired‘ was great!
Coffee bar on one side, cupcake and cookies on the other side. (they made a mean cappuccino!)  Yes, I took a pic- don’t judge!
I ordered myself two cupcakes 🙂  Carrot and Lemon.  Carrot was okay, but the Lemon was yummy!
So as soon as I got myself back in my kitchen I went after recreating.  Jimmy said it would take a pound of butter – yes, they were that good, but no it didn’t take a pound of butter.  Only 1/4 pound! 🙂
FAMILY RATING:
CUPCAKE:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Zest from one small lemon (about 1 tablespoon)
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 12 raspberries
FROSTING:
  • 2 1/2 cups powdered sugar
  • 4 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or cream, if needed
TOPPING:
  • 1 cups flaked or shredded coconut sweetened
  • 12 raspberries
CUPCAKE:
Heat oven to 350 degrees.
Line cupcake pan and spray liners with non-stick spray
Add flour, baking powder, salt and lemon zest in a bowl and stir.
 Add butter and sugar to mixing bowl and blend.
Add eggs one at a time, blend.
 Add vanilla extract, blend.
 Add 1/3 of flour mixture blend.
Add 1/2 milk, continue alternating between flour and milk and blend.
Fill each muffin tin with 1/4 cup of mix.  Place a raspberry in each tin, pressing down.
Bake for 20-22 minutes
Let cool completely before icing.
FROSTING:
Place butter and cream cheese in mixer and blend until smooth.  Add vanilla and blend.  Slowly add Powdered Sugar to mixer while it is running or you will have a floor covered with Powdered Sugar (thankfully the cleaning crew moved in right away to help a baker out!)
If frosting is stiff add the milk to loosen.  Frost cupcakes and sprinkle with coconut and top with raspberry!
YUMMY!

Tags: , , , , , , , , , , , , , , , , , , , , , , , ,

Categories: Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

Follow A Healthy Life and receive notification of new posts by email.

Subscribe to our RSS feed and social profiles to receive updates.

5 Comments on “Lemon Raspberry Cupcake”

  1. April 15, 2012 at 9:02 am #

    Thanks for posting this! I’m obsessed with cupcakes and their recipes. 🙂

    • April 15, 2012 at 8:43 pm #

      Me too! I’ve been trying out recipes like crazy. There is nothing better than a yummy bit of goodness in a paper cup.

      • April 15, 2012 at 8:49 pm #

        I have a killer recipe for a Black Velvet cupcake which I will post soon.
        I try to post about bees,then flowers, then history and then wonderful honey cupcake treats!! 🙂

      • April 15, 2012 at 10:29 pm #

        I’ll be looking forward to reading it!!

Trackbacks/Pingbacks

  1. … and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post) | A Lot On Your Plate - August 22, 2012

    […] Lemon-Raspberry Cupcakes submitted by Amy @ A Healthy Life For Me […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: