Lemon Cupcakes With Rarspberry Buttercream

Lemon Cupcakes With Raspberry Buttercream<3

Ingredients

For the cupcakes: 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup sour cream (I used full fat) 1/2 cup milk (I used whole) 2 teaspoons vanilla extract 2 large egg whites, at room temperature 1 stick (4 ounces) unsalted butter, melted 1 cup granulated sugar Zest of one lemon (about 2 teaspoons) For the Raspberry Buttercream: 1 cup raspberries 2 tablespoons lemon juice 1 stick (4 ounces) unsalted butter, VERY soft 4 ounces cream cheese, VERY soft 1/2 teaspoon salt 4 cups confectioners sugar (more if needed) 1 tablespoon heavy cream (more if needed) Instructions

Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside. In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside. In a small bowl combine sugar and lemon zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined. In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake. Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for about 16-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting. For the raspberry buttercream: Combine the raspberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and stir constantly until raspberries have become soft enough to mash effortlessly. It will look like raspberry jam. Once the mixture can coat a spoon (you will have about 1/3 cup of raspberry puree) remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool completely before using. When ready to make buttercream: Place butter and cream cheese in a large bowl, or in the body of a stand mixer. With a handheld mixer, or with the whisk attachment on your stand mixer, beat butter on medium-high until completely smooth; about 1 minute. Add in the raspberry puree and beat until completely combined. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream, then beat on high-speed for 1-2 minutes, or until light and fluffy. Ice cupcakes as desired. *Cupcakes can be made up to 6 hours ahead of time, but be sure to store in the fridge and bring to room temperature 30 minutes before serving.