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?
Lemon Cupcakes with Raspberry Buttercream
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract (or vanilla, if that's what you have on-hand)
- 3½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 ounces sour cream
- ¾ cup butter, softened
- 4 ounces cream cheese, softened
- 4 - 4½ cups powdered sugar
- 5 ounces raspberries
- seeds from one vanilla bean
- Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and lemon extract.
- Combine your dry ingredients and add to the creamed mixture alternately with sour cream. Your batter will be thick!
- Fill muffin tins with approximately ¼ cup of batter, and bake at 350 for 20-25 minutes. Cool for 10 miinutes before removing cakes to wire rack.
- Cream butter and cream cheese until fluffy. Slowly add 1 cup powdered sugar and beat until smooth. Add half of the raspberries and mix until combined. Add remaining powdered sugar, ½ cup at a time, beating until well incorporated.
- Add vanilla seeds and the rest of your raspberries. Beat well, until frosting is creamy. Depending on your preferred consistency, add additional powdered sugar if necessary.
- Chill for 30 minutes before piping onto your cupcakes.
Be sure to check out the rest of this month’s participants!