Easter Cupcakes

Lemon Raspberry Cupcakes

So, my Dad pretty much called these "the best cupcakes I have ever eaten."  And, being as versed in the world of cupcakes as I am, I will concur with the deliciousness.  I believe my trick was in using a cake recipe, instead of a cupcake recipe.  Much thicker, denser, and more moist.  The whole process was so easy, I adapted it from The Commonsense Kitchen cookbook's "Big Pink Cake" recipe for a scrumptious Easter treat.  

Lemon Raspberry Cupcakes

For the cake batter:

2 1/3 c sifted all-purpose flour

1 1/2 t baking powder

1/2 t baking soda

pinch of salt

3/4 c salted butter (1 1/2 sticks)

1 1/3 cups sugar

3 large eggs

1 t vanilla extract

2 T lemon zest

1 c sour cream (I ALWAYS use Breakstone's low fat variety - it is the best tasting of them all)

For the frosting:

1 c. frozen raspberries

1-2 c powdered sugar, adjust it to your taste preferences

1 block of cream cheese (once again, always Philadelphia, always the original)

1/2 t vanilla

Garnish:
1 pint fresh raspberries
slivered almonds, toasted

Heat oven to 350 degrees and line muffin tins with some cute cupcake liners.  This recipe made about 36 large and 12 tiny cupcakes.

Sift the flour, baking powder, baking soda and salt together.  In an electric mixer, beat butter until creamy, gradually add sugar and beat until light (approx. 3 min.).  Add eggs, vanilla, lemon zest.  Gradually add the dry ingredients and sour cream until just blended.  Divide among muffin tins.  I used a little ice cream scoop, to make sure all were uniformly sized.  Bake about 18 minutes.  This will vary depending on your oven.

For the frosting, defrost frozen raspberries and push through a fine strainer, to remove seeds and liquify the berries.  Combine the resulting syrup with softened cream cheese in a mixer, add vanilla and then slowly add powdered sugar to your desired taste.  Make sure the cream cheese isn't hot, just softened, or it will cause the frosting to separate.  I prefer it more berry than sugary, so I didn't add much powdered sugar.

Always chill the frosting and cool the cupcakes before marrying the two.  Garnish with a fresh raspberry and almond slivers!

Once again, major props to Tom Hudgens and The Commonsense Kitchen - the recipe is amazing.