Such a bright and refreshing cupcake!
Prep Time: 30 min
Cook Time: 20 min
Total Time: 50 min
3/4 cup all-purpose flour
3/4 cup cake flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 Tbsp lemon zest (zest of 2 medium lemons)
1/2 cup unsalted butter , softened
1 large egg
2 large egg whites
1/2 tsp vanilla extract
1/4 cup + 3 Tbsp buttermilk
1 1/2 Tbsp fresh lemon juice
Raspberry Buttercream Frosting
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 teaspoons vanilla extract
Pinch of salt
12-15 fresh raspberries
4 cups powdered sugar
12 fresh raspberries , for topping
Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (scrape bowl).
Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 – 20 minutes.
Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly.
Raspberry Butter Cream:
With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed.
Reduce the mixer speed and add it 5 raspberries at a time till you get the color and straight of flavor you want. I say add a few in at a time otherwise it gets to runny. Raspberries hold a lot of juice.
Now add the powdered sugar gradually and mix until smooth (adding a table spoon of cream if needed) and combined, scraping down sides of bowl. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
Decorate to your liking! Top with a fresh raspberry and a mint leave or lemon wedge if you choose.
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