Sweet tart Meyer lemon cupcakes with raspberry buttercream taste like a breath of fresh, warm air on a cold winter day.
Is baby fever contagious? Because…..I think I might have given it to my husband.
The first thing you should know is that I live in a constant state of baby fever.
It doesn’t help that my friends have the cutest, most giggly adorable children. I mean, if they were all crying brats, I might think twice about it.
But instead they’re pretty much perfect and I’m all baby-wanting, all day long. It’s bad.
Normally, the.boy is the rational one who tries to talk me down from my manic infant-obsessed episodes by screaming things like “WE HAVE NO MONEY” in my face. It’s effective.
Then, I took him to Disney World.
And all it took was three toddler Elsas, two five-year-old Snow Whites, and a not-so-terrible-twos Buzz Lightyear for him to declare, “I WANT ONE” at the top of his lungs on the monorail.
If I had known this would happen, we would have gone, like, three years ago. On our second date.
I’m pretty sure he still thinks we’re not really ready, but still – PROGRESS.
Celebration cupcakes to herald this momentous occasion?!? I vote YES.
These are not just any cupcakes. Light and lemony on the inside, rich and raspberry buttercream-y on the outside, they’re the ultimate in sweet-tart and the perfect way to brighten up a cold, dreary day.
- 1½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 3 tbsp Meyer lemon juice, divided
- 1 tbsp Meyer lemon zest
- ½ cup butter, room temperature
- 1 tsp vanilla
- ⅓ cup raspberry jam
- 3 cups powdered sugar
- 1-2 tbsp milk
- Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended.
- Add in the vanilla, 2 tbsp lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined.
- Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely.
- For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated.
- With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.
More fruity cupcakes:
From Around the Web:
Key Lime Pie Cupcakes from Annie’s Eats
Lemon Buttermilk Cupcakes from Love & Olive Oil
Raspberry Easter Egg Cupcakes from Krissy’s Creations
Strawberry Lime Cupcakes from Good Life Eats
Lemon Meringue Cupcakes from The Baker Chick