Lemon-Raspberry Cupcakes with a Vanilla Bean Cream Cheese Frosting
Servings
28cupcakes
Servings
28cupcakes
Ingredients
Cupcakes
Vanilla Bean Cream Cheese Frosting
Fresh Raspberry Filling
Instructions
Cupcakes
  1. Preheat oven to 350F and and place liners in cupcake pan. To make batter, sift together all dry ingredients in a medium bowl and set aside. Stir together milk and vanilla extract.
  2. In a stand mixer, beat the butter on medium speed until creamy. Add sugar and beat for 3-4 minutes until light and fluffy. Scrape down sides occasionally. With mixer on low, slowly add eggs beating in between additions and again scrape down sides of bowl.
  3. With mixer running on low speed add flour mixture alternating with milk. Start and end with flour mixture and beat until just incorporated after each addition. Again scrape down sides of bowl to ensure everything is incorporated. Using scoop or spoon, fill pan about 2/3 full. Bake for about 15-20 minutes until slightly golden and toothpick inserted into center comes out clean. Allow to cool in pan before removing.
Cream Cheese Frosting
  1. In a bowl of stand mixer, cream butter and cream cheese until creamy and fully incorporated. Add vanilla and mix. Sift powdered sugar into cream cheese mixture and beat on low speed until fully incorporated, then increase speed to medium-low and mix for about one minute. Finally add milk and briefly mix.
Filling
  1. Place raspberries in a food processor and process until completely pureed. Pour the puree through a strainer over a small sauce pan and using a spatula, firmly press the puree through the strainer. Repeat until you extract as much puree as possible. Add lemon juice and sugar to raspberry puree and place on stove. On medium heat, add cornstarch and whisk constantly until puree comes to a boil and slightly thickened, keep whisking for about one minute and then remove from heat. Place in a bowl and allow to completely cool.
  2. Once cupcakes have cooled, using a pairing knife gently core the cupcakes but do not let the knife reach the bottom. Once filling is completely cooled and slightly thickened, fill a pastry bag with raspberry filling and cut the tip of bag and begin filling cupcakes!
Decorating Cupcake
  1. I used a large star tip and filled a 16 inch piping bag with frosting but you can use whatever you want. I split the frosting in half and added purple and green food coloring to achieve the colors use see in the pictures. I first placed a dollop of purple frosting on one side of piping bag leaving space next to it for the green frosting and alternated sides, keep going until you’ve filled the bag. I began piping the frosting starting from the center and going all the way around.