This Valentine’s Day, I wanted to use a recipe I’d found for a vibrantly pink raspberry buttercream frosting I came across last year while making a Rainbow Sherbet – inspired cupcake. I know February is the season for all things chocolate, but I just couldn’t move past the lemon raspberry flavor combo I adore so much (Lemon Raspberry cheesecake from Cheesecake Factory, anyone?) so I paired this with my Lemon Buttermilk Cupcakes from years past, just made into minis. The results are DIVINE. This frosting is pretty darn amazing; tart-sweet with no food coloring added. That shocking pink is au naturel! Topped with a conversation heart for some V-Day flair, these are a cute and yummy treat for friends and coworkers.
What you need:
Makes 48 cuppiecakes
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup butter (1/2 stick), room temperature
- 1 cup sugar
- 1 egg
- 1 cup buttermilk
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- zest of one lemon
- 1/2 cup (1 stick) unsalted butter, room temperature
- 12 ounces of raspberries (fresh or frozen)
- 1/2 teaspoon fresh lemon juice
- 3 1/2 cups powdered sugar
- pinch of kosher salt
- 1-2 tablespoons whole milk, room temperature (if needed)
Lemon Buttermilk Cuppiecakes
Preheat the oven to 350F. Line a mini muffin tin with cupcake liners.
In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar.
Beat in egg until just incorporated.
Place raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they resemble a sauce.
Pour the sauce through a fine mesh strainer to remove the seeds.
Place seedless sauce back in the pan and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce. Set aside to cool.
When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer fitted with a paddle attachment. Sift in 2 cups of powdered sugar, and combine. Add the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of kosher salt and process until smooth.
Sift in an additional 1 1/2 cups of powdered sugar and mix until it is spreading consistency. If it is too stiff, you can add a tablespoon or two of milk, but I didn’t need to. Isn’t it lovely? A bit labor-intensive but worth every delicious calorie.
Pipe your cakes and top with a conversation heart. Spread the love!