Lemon Cupcakes with Raspberry Cheesecake Buttercream
I’m so excited about this month’s Improv Challenge, hosted by the wonderful Kristan over at Frugal Antics of a Harried Homemaker. Haven’t heard about the Improv Challenge? Each month, participants are assigned two ingredients to pair together to create a fun, new recipe. I was so relieved to find that this month’s ingredients included lemon and sour cream—after gorging myself on chocolate for the last month, I needed to bake something a little lighter.
The lemon cream cupcakes on their own are actually light enough to serve as a breakfast muffin–they’d pair nicely with some fresh fruit or a mug of steaming hot coffee.
Of course, I had to add frosting to these, because that’s just what I do. I have a sugar addiction, what can I say?
This frosting is a total departure from my stand-by buttercream. But holy cannoli guys, this stuff is amazing. I almost ran out of frosting for the tops of my cupcakes because I’d “sampled” so much in between piping my cakes. The pink color comes only from the fresh raspberries – you can’t beat that with artificial coloring.
Doodle declared these “out of this world” and I have to say–I agree.
Looking at these colors makes me ready for spring–what about you?
Be sure to check out the rest of this month’s participants!
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
Grab My Cookbook!