Lemon Cupcakes and a Raspberry buttercream (guest post by Cake Journal)

Spring and summer make the perfect time to bake something light, delicious and easy. At this time of year, shoppers can find so many great fruits to pick in the local stores. One fabulous way to welcome in the warm season is with a fresh and fruity dessert. At our company, we look for ways to use the vibrant produce all around us. One of my favorite recipes is this one. Lemon cupcakes are a great way to marry the tart lemon flavor with something sweet. The cupcakes remind us of long afternoons in the front of the porch sipping lemonade. I like to frost them with a rich raspberry buttercream.

Today, I’m going to show you how to make the cupcakes. I’m also going to show you how to make lemon cookies that can also be topped with any leftover raspberry cream. Treat yourself and your kids to something special just for the summer. Follow this recipe and you’ll get the perfect summer dessert every single time.

For the Cupcakes

To make the cupcakes, you will need Williams-Sonoma Lemon cakecup mix, an egg, a fourth of a cup of butter and a half cup of milk.



For the Cookies

To make the cookies, you want to have on hand Williams-Sonoma Lemon Sugar Cookie Mix, an egg and a cup of softened butter.

For the Buttercream

For the buttercream, start with a half cup of the freshest raspberries you can find. You’ll also need half a cup of softened butter, a teaspoon of vanilla extract, an eighth of a teaspoon of salt, and a package or sixteen ounces of powdered sugar.


The Bake

1. Preheat your oven to 350 degrees. You need a cupcake pan that’s line with mini cupcake liners.

2. After this, it’s time to begin making the cupcakes. You want to thoroughly combine all of the ingredients. The whole box goes in the recipe so don’t worry about mixing with this one. You can use the mix to create a batter.

3. Pour the entire batter into the baking sheet. Since these cupcakes are not full sized cupcakes, they will not need as much time in the oven. I left them in the oven for twelve minutes and it was fine. The tops should turn a golden brown.

4. While they are baking, you can start on the lemon cookies. Just like with cookies, you combine all the ingredients to create a dough. Then you need to mix them up properly. For this task, I used a stand mixer.

5. Roll out the dough with a rolling pin. It’s a good idea to put some flour on the pin so it’s easier to work with the dough. You can also use a nonstick rolling pin. Get it to about a fourth of an inch thick. Then start cutting out the cookies with a cookie cutter.

6. You can put them in the oven after you’ve rolled out the dough. I like to put a silpat on top of the cookies and the baking sheet. Put them in the oven at 350 degrees for about eight to ten minutes. You don’t want to over bake them. When they’re lightly golden, you can take them out of the oven to cool.

7. While everything is cooling down, I like to start working on the raspberry buttercream.

8. To make the cream, you want to completely cream the butter, salt and vanilla in a medium sized bowl. Your raspberries should be washed. I like to strain the juice before I begin. This way, you’re getting rid of the seeds. Gradually add in the sugar carefully. You don’t want to over mix the buttercream. Otherwise, it may become quite runny. That will make it hard to stick to the cupcakes. Keep in mind that the fresh raspberries will contain lots of water. Avoid over beating the mix and it should be just fine.

9. Now it’s time to put the entire thing together. I put my icing in my piping bag. Then I put in on the cooled cupcakes carefully to get the pattern I want. You can also add the buttercream to the cookies. This is what I did.

This is my end result!

My goal was to give you some fun inspiration for your spring and summer baking. If you have followed me and made the recipe, please share them. Thanks for reading our recipe. This recipe was provided by Cake Journal.

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