Raspberry Lemonade Cupcakes
Serves:
12 people
Cooking Time:
35 minutes
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup melted Dutch Farms Unsalted Butter
- 3 Dutch Farms Eggs
- 1/2 cup whole milk
- 1/4 cup Dutch Farms Sour Cream
- Juice and zest of 1 lemon
- FOR THE FROSTING
- 1 1/2 cups fresh raspberries, plus more for garnish
- 1/2 cup sugar
- Juice of 1/2 lemon
- 8 ounces Dutch Farms Cream Cheese
- 1 cup Dutch Farms Unsalted Butter
- 1 1/2 cups powdered sugar
- Sliced lemons, for garnish
Instructions
Raspberries and lemon are the perfect combination!
- Preheat oven to 350 degrees Fahrenheit.
- Sift together dry ingredients in a bowl and set aside.
- In another bowl whisk together melted butter, eggs, milk, sour cream, lemon juice and zest until combined. Mix in the sifted dry ingredients.
- Transfer batter to a 12-count muffin pan and bake for 12 to 15 minutes, or until firm in the center. Completely cool to room temperature.
- In a small pot over medium heat, cook together the raspberries, sugar and lemon juice for 10 to 12 minutes, or until it becomes very thick, like jam. Strain the mixture into a container and cool in the refrigerator until cold.
- Add the cream cheese and butter to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 to 7 minutes.
- Fold in the strained chilled raspberry sauce until the frosting becomes pink. Transfer the frosting to a piping bag.
- Ice each cupcake and top off with a fresh raspberry and lemon slice.