{"id":131,"date":"2015-01-06T10:00:41","date_gmt":"2015-01-06T09:00:41","guid":{"rendered":"https:\/\/laurencariscooks.com\/?p=131"},"modified":"2023-03-10T16:26:20","modified_gmt":"2023-03-10T21:26:20","slug":"lemon-and-raspberry-cupcakes","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/lemon-and-raspberry-cupcakes\/","title":{"rendered":"Lemon and Raspberry Cupcakes"},"content":{"rendered":"\n

The Summer may be a distant memory, or if you live where I do, it never really happened in the first place. So I decided to re-create summer in the kitchen! These lemon and raspberry cupcakes <\/strong>are the most lemony, raspberry(y?) cupcakes you’ll ever have. Trust me. They are light, and fluffy, and have just the right amount of lemon tang. Whenever these are around, they don’t last long!<\/em><\/p>\n\n\n

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The fresh raspberries and lemon do all the talking here. <\/p>\n\n\n\n

There is no artificial food coloring or flavoring in these babies, just a full-on dose of zinginess and sweetness. <\/p>\n\n\n\n

I have always had a bit of an obsession with citrus, so a lemon cupcake that makes your lips pursed just the right amount is, to me, the perfect cake. <\/p>\n\n\n\n

This batter is smooth and more runny than thick. <\/p>\n\n\n\n

I use an ice cream scoop to get equal amounts into the cups – the cases should be no more than 1\/2 – 2\/3 full with batter, or they will overflow.<\/p>\n\n\n

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The cupcakes are drizzled with the world’s easiest lemon syrup, taking advantage of that crucial just-warm-from-the-oven stage, allowing them to soak up every drop of lemony flavor and stay moist. <\/p>\n\n\n\n

I really mean it when I say these cupcakes are full of flavor!<\/p>\n\n\n

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To top off this sticky cake is the most fresh raspberry frosting ever. <\/p>\n\n\n\n

The only flavor and color come straight from raspberries, with just a touch of cream cheese for extra smoothness. <\/p>\n\n\n\n

I piped these ones in a simple traditional swirl but just smoothed on with a knife would work well. <\/p>\n\n\n\n

In terms of decoration, I kept it simple with just a few fresh raspberries and a mint leaf for some color, but you can get creative – add some lemon slices or go crazy with sprinkles if you want! <\/p>\n\n\n\n

Let me know if you have a go at making these and share the results with me!<\/p>\n\n\n\n

Go on… take a bite<\/p>\n\n\n

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Lemon and Raspberry Cupcakes<\/h2>\n
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The Summer may be a distant memory, or if you live where I do, it never really happened in the first place. So I decided to re-create summer in the kitchen! These <\/strong>lemon and raspberry cupcakes <\/strong>are the most lemony, raspberry(y?) cupcakes you'll ever have. Trust me. They are light, and fluffy, and have just the right amount of lemon tang. Whenever these are around, they don't last long!<\/span><\/div>\n
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Prep Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Baking<\/span>18 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>58 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Baking, Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>16<\/span><\/div>\n
Calories: <\/span>445<\/span>kcal<\/span><\/span><\/div>\n\n\n