These Lemon Raspberry cupcakes are light, moist, refreshing and are the perfect dessert for a spring or summer day.
The cupcake trend isn’t going anywhere, is it? The thing is, I really like cupcakes. I want to not like them anymore because they are so trendy, but I cannot help myself. They are a perfect size. I don’t feel as guilty about eating a cupcake as I do a slice of cake. I also think that they are a lot easier to make than a whole cake. The bake time is far less, construction is not an issue, and you can really play with the flavors. What is not to love? I have a friend who shall remain nameless that really cannot stand cupcakes. Want to get her going? Make a wedding cake out of cupcakes.
I made these cupcakes because they looked like spring. Pink and yellow. Lemon and raspberry. It just makes me happy. I also made these cupcakes because the recipe called for Chambord. There was a little champagne and Chambord mix-up a few months ago and I now have a lot of Chambord in my cabinet. We are gearing up for a move in less than 2 months and need to get rid of all of the booze in our house. It makes me sad to leave perfectly good booze behind.
Don’t have any Chambord?
For those of you who don’t know, Chambord is a Black Raspberry Liqueur that adds a great Raspberry Flavour. I do understand some people might not have Chambord or could be hard to get. In that case you can use other liqueur that can be interchangeable. Some great alternatives to Chambord are Crème de cassis, DeKuyper Razzmatazz. If you don’t want to use Liqueur at all then the next best option would just be to replace it with milk for both the cupcake as well as the frosting
Storage Information
Cupcakes can be stored for up to a week but only if you refrigerate them. The frosting will go bad if not kept in a cool temperature so store them in an air-tight container in the fridge and consume within a week.
Other Spring/ Summer Desserts to try
Who doesn’t love dessert? Most weekends you can find me and my kids in the kitchen preparing a different batch of sweet baked goodies. We have to repeat this exercise every weekend because we usually finish the entire batch of cookies, cupcakes or muffins within a day.
Not a fan of lemon & raspberry cupcakes? I have plenty of other recipes that with fulfil your cupcake craving. Here are some of my favourite recipes:Â Vegan Vanilla Berry Muffins, Berry Almond Tarts, Berry Cobbler with Cinnamon Crunch Topping
Lemon Raspberry Cupcakes
Ingredients Â
- 3/4 cup room temperature butter
- 3 eggs at room temperature
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 2 teaspoons lemon zest
- 2 Tablespoons lemon juice
- 2 Tablespoons Chambord you can use milk if you don’t want to use Chambord
- 2/3 cup buttermilk
- red food coloring
Chambord Frosting:
- 3/4 cup room temperature butter
- 7 cups confectioners sugar
- 6 Tablespoons Chambord or milk
- red food coloring optional
- lemon slices
- raspberries
InstructionsÂ
- Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
- Add the eggs one at a time. Scrape the bowl after each addition.
- You will add the flour and buttermilk in 3 additions, start and end with the flour.
- Add a drop of red food coloring.
- Put the cupcake batter into a lined muffin tin.
- Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
- Beat the butter and 2 cups of confectioners sugar. Add 6 Tablespoons of Chambord. Gradually add the remaining sugar until it is a good piping consistency.
- Pipe the Chambord frosting onto the cupcakes.
- Garnish with lemon slices and a raspberry.
- Recipe adapted from bhg.com.
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