Raspberry Lemonade Cupcakes

Raspberry Lemonade Cupcakes

Indulge in the delightful combination of tangy raspberries and zesty lemon with our Raspberry Lemonade Cupcakes! 
These refreshing treats are perfect for summer gatherings or anytime you crave a burst of fruity flavors. The moist lemon-infused cupcakes are filled with a luscious raspberry compote and topped with a fluffy lemon buttercream frosting. 

Raspberry Lemonade Cupcakes

Get ready to impress your guests with this unique and delicious cupcake creation!

Nutritional Value per Serving (1 cupcake):

• Calories: 280
• Fat: 12g
• Carbohydrates: 39g
• Protein: 3g
• Sugar: 28g

Recipe:

Preparation time: 25 minutes
Cooking time: 20 minutes
Yield: 12 cupcakes

Ingredients:

• 150g all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 150g granulated sugar
• 120ml vegetable oil
• Zest of 1 lemon
• 60ml freshly squeezed lemon juice
• 120ml buttermilk
• 1 teaspoon vanilla extract
• 12 teaspoons raspberry compote (store-bought or homemade)
• 200g unsalted butter, softened
• 300g powdered sugar
• 1 tablespoon freshly squeezed lemon juice
• Yellow food coloring (optional)
• Fresh raspberries, for garnish

Ingredient Substitutions:

1. You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
2. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 120ml of milk and letting it sit for 5 minutes before using.
3. For the raspberry compote, you can substitute it with any other fruit compote of your choice.

Instructions:

1. Preheat your oven to 180°C (350°F). Line a cupcake tray with paper liners.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, beat the eggs and sugar together until light and fluffy. Add the vegetable oil, lemon zest, lemon juice, buttermilk, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
5. Fill each cupcake liner halfway with the batter. Place a teaspoon of raspberry compote in the center of each cupcake, then top with more batter until the liners are about 3/4 full.
6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cupcakes from the oven and let them cool completely on a wire rack.

For the Lemon Buttercream Frosting:

1.  In a mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, mixing well after each addition, until the frosting is light and fluffy.
3. Add the freshly squeezed lemon juice and mix until fully incorporated.
4. Optional: Add a few drops of yellow food coloring to achieve a vibrant lemon shade.

Assembly:

1. Once the cupcakes are completely cooled, pipe or spread the lemon buttercream frosting on top of each cupcake.
2. Garnish with fresh raspberries for an extra touch of flavor and visual appeal.

Storage:

Store the cupcakes in an airtight container at room temperature for up to 3 days. 

For longer storage, refrigerate for up to 5 days, but bring them to room temperature before serving for the best texture and flavor.

These Raspberry Lemonade Cupcakes are a delightful blend of tartness and sweetness, bringing a burst of summery flavors to your taste buds. 

The combination of tangy raspberries, zesty lemon, and moist cake with fluffy frosting creates a truly unforgettable dessert. 

Try experimenting with different fruit fillings and frostings to create your own unique cupcake creations!