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Day 21 – Raspberry Lemon Cream Cheese Cupcakes

21 Aug

I’m clinging to the last bits of summer with these Raspberry Lemon Cream Cheese Cupcakes (recipe below from Pastry Affair).

Cupcake          mini

The cakes are moist and delicate.  A little soggy where the berries are.  They do have a nice lemon taste, with a slight tartness from berries.


Typical cream cheese frosting.  Creamy.  Smooth.  Vanilla.

Cupcake          Mini cupcake

The frosting cuts through some of the tartness of the berries, which is nice.  But the frosting and the lemon flavor don’t seem to complement each other very well.  Perhaps a little lemon in the frosting would tie them together.  (Note: the mini is wwaaaaayyyy too soggy.  Full-size is much better.)

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 3

– Overall Taste: 3

– Appearance: 3.5

– Ease of Making: 3.5

– TOTAL: 16


Raspberry Lemon Cream Cheese Cupcakes (recipe from Pastry Affair)

Raspberry Lemon Cupcakes  Ingredients:
3/4 cup (169 grams) granulated sugar
Zest of 1 lemon
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
2 large eggs
1/3 cup (76 grams) sour cream (or plain, non-fat yogurt)
1/4 cup (59 ml) vegetable oil
1 tablespoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Juice from 1/2 lemon
2/3 cup milk
1 1/2 cups (9 ounces or 255 grams) fresh raspberries

Cream Cheese Frosting
8 ounces (227 grams) cream cheese, room temperature
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
4 cups (500 grams) powdered sugar

For directions visit Pastry Affair.

*Tomorrow: Chocolate-Filled Banana Cupcakes*

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