Tag Archives: raspberry

Day 354 – Lemoncino Raspberry Cupcakes

20 Jul

With so few cupcakes left in the year (11 to be exact) I wanted to do one with a lemon liquor.  It’s summer, right?  Now, since these Lemoncino Raspberry Cupcakes (recipe below from Java Cupcake) are clearly alcoholic, these are tasted and judged by my favorite guest judge, my hubby, Ken.

Lemoncino-Cupcake     Mini-Lemoncino-Cupcake

The cupcakes are smooth and have a good thickness.  The lemon is very delicious and had a delightful acidity.

Note: The minis don’t pack enough of a lemon punch. The full-sized have a lot more flavor.


The frosting is soft and fluffy. It’s too buttery though and the raspberry flavor just gets lost on the butter.

Lemoncino-Raspberry-Cupcake     Mini-Lemoncino-Raspberry

The frosting doesn’t stand up to the lemon intensity of the cupcake.  Together the frosting just gets lost. It needs more raspberry or more lemon flavor. They are really cute to look at though.  Very spring-like and fun.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 2.5
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 17.5



Lemoncino Raspberry Cupcakes (recipe from Java Cupcake)

Lemoncino Cupcakes:
  • 1 cup flour + 2 Tbsp corn starch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup buttermilk
  • 2 large egg whites
  • Zest of one lemon
  • 3/4 cup sugar
  • 4 Tbsp unsalted butter, room temperature
  • 1/4 cup Lemoncino liquor (Lemoncello works too or any lemon liquor you have)
Raspberry Syrup:
  • 1/2 cup frozen or fresh raspberries
  • 2 Tbsp sugar
  • Juice of one lemon
Raspberry Buttercream:
  • 1/2 cup unsalted butter, room temperature
  • 4 Tbsp vegetable shortening
  • 1lb powdered sugar
  • Raspberry syrup
  • 1/8 tsp salt
  • 2-3 Tbsp heavy cream

For directions visit Java Cupcake.

*Tomorrow: Reese’s Cupcakes*

Day 342 – Lemon-Raspberry Cupcakes

8 Jul

It’s time (again) for a nice summery flavor.  Lemon-Raspberry Cupcakes (recipe below from ambrosia).  Sounds sweet.  Sound tart.  Sounds refreshing.  Should be just summery enough.

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are soft and squishy, but still chewy. They are a little oily, but just enough to be moist, not greasy. The have a simple, sweet lemon flavor. The minis have a stronger lemon flavor than the full-sized, which is more subdued.


The frosting is smooth and creamy. Easy to pipe, but use a larger tip because some of the zest gets caught while piping. It has a sweet buttercream flavor with just a hint of lemon.

Lemon-Raspberry-Cupcake     Mini-Lemon-Raspberry

The raspberry preserves really bring out the lemon flavor in both the cake and the frosting. They are sweet and a little tart, with a great combo of lemon and raspberry.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19.5



Lemon-Raspberry Cupcakes (recipe from ambrosia)

Lemon Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • zest of 1 lemon (or more, if desired)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/4 cup milk
  • juice of 1 lemon
  • 2/3 cup raspberry preserves

Lemon Buttercream:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 5-6 cups powdered sugar, sifted
  • 2-4 tablespoons milk
  • pinch of salt
  • zest of one lemon
  • yellow food coloring (optional)

For directions visit ambrosia.

*Tomorrow: Pina Colada Cupcakes*

Day 323 – Lemon Raspberry Cupcakes

19 Jun

So far this week we’ve had a lot of rich, indulgent cupcakes.  My taste buds needed a break!  These Lemon Raspberry Cupcakes (recipe below from Cherry Tea Cakes) looked light and tart.  Perfect!

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are fairly dense, but very light. They have a nice, sweet lemon flavor. Not strong or bitter (as lemon can sometimes be). Just light and refreshing.

Note: The recipe calls for grated lemon peel. I took this as lemon zest. I used the zest of 2 lemons. Not sure it was quite 2 tablespoons (as is called for), but it was a great amount.


The frosting is smooth and creamy. Typical buttercream consistency. It has a very sweet raspberry flavor. Despite how sweet it is, it’s still pretty light. Though not as refreshing as the cupcake.

Lemon-Raspberry-Cupcake     Mini-Lemon-Raspberry-Cupcak

This is a sweet, refreshing, slightly tart cupcake. The raspberry and lemon go so smoothly together. Nothing sticks out or is too aggressive. They balance each other nicely. The more even cupcake balances the very sweet frosting, and the raspberry preserves bring out the raspberry flavor and tartness in the frosting.


Note: As is typical with pre-filled cupcakes, all of the preserves sunk to the bottom. The flavor is still there, but it makes them a little harder to eat, since the bottom is now a gooey, sticky mess, instead of a cupcake.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19



Lemon Raspberry Cupcakes (recipe from Cherry Tea Cakes)

Lemon Buttermilk Cupcakes:

  • 1 3/4 cups sugar
  • 3/4 cup unsalted butter, room temperature
  • 2 tablespoons grated lemon peel
  • 3 extra-large eggs
  • 1/4 cup fresh lemon juice
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • seedless raspberry jam

Raspberry Buttercream:

  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • a pinch of salt
  • 4 cups confectioners’ sugar
  • raspberry jam to taste

For directions visit Cherry Tea Cakes.

*Tomorrow: Samoa Cupcakes*

Day 305 – Angel Food Cupcakes

1 Jun

The day after a cupcake tasting I’m always a little on the sugared-up side.  I feel the need for something light and simple again.  To kind of “reset” me.  And these Angel Food Cupcakes (recipe below from Cooking Classy) looked like they might be just the thing to get June started.

Angel-Food-Cake     Mini-Angel-Food-Cake

The cupcakes are insanely light and airy. So squishy it’s almost like a cotton ball. They have an airy flavor. I used almond extract, though the recipe says you can do vanilla, coconut or almond. The cake is so light that the flavor really just disappears into thin air.


The frosting is light and fluffy. Almost puffy really. Like a cloud. It has a whipped cream/cream cheese flavor. Not too sweet.

Angel-Food-Cupcake     Mini-Angel-Food-Cupcake

These cupcakes are so smooth and so light, it’s just crazy. The almond flavor comes out a little more. A little sweet. A little almond. A little cream cheese. A lot of fluffiness.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 18



Angel Food Cupcakes (recipe from Cooking Classy)

Angel Food Cupcakes:

  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/2 cup cake flour
  • 1/4 tsp salt
  • 6 egg whites, at room temperature
  • 2 1/2 Tbsp warm water
  • 1/2 tsp vanilla, coconut, almond or orange extract (I used almond)
  • 3/4 tsp cream of tartar
Cream Cheese Whipped Cream:
  • 1 1/2 cups heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • fresh strawberries, blueberries or raspberries

For directions visit Cooking Classy.

*Tomorrow: Cannoli Cupcakes*

Day 253 – Lemon Raspberry Chocolate Cupcakes

10 Apr

I.  Love.  Chocolate.  Now, to most of my readers, this is not shocking information.  But recently, I’ve also fallen in love with lemon.  (I clearly become more like my mom every day….lemon desserts are her favorite.)  Now.  Chocolate and Raspberry = classic combination.  Lemon and Raspberry = another classic combo.  But, Lemon Raspberry Chocolate Cupcakes (recipe below from Bakers Royale)?  Well, that’s different….guess we’ll have to try them and find out!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are very dense and a little crumbly, but not dry. They have a darker chocolate flavor. Not overly sweet, but not bitter either.


The frosting is really light and fluffy – a very accurate Swiss buttercream. (And it came together beautifully and easily. Just follow the directions. Voila!) It has a strong lemon curd flavor. Which is really interesting in a fluff-type frosting, just cause it’s almost unexpected.

Lem-Rasp-Chocolate-Cupcake     Mini-Lem-Rasp-Choc-cupcake

Together, it has a great balance of sweet (from the frosting), tart (from the preserves and the frosting) and dark (from the cupcake). Having said that, I’m not quite sure how I feel about chocolate, raspberry and lemon together. Chocolate and raspberry – YES! Lemon and raspberry – YES!! Chocolate and lemon…..I’m not quite sure. It just feels like something is a little bit off when all three flavors get together.

Lem-Rasp-Chocolate-top     Mini-Lem-Rasp-Choc-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 3.5 (I went with homemade curd. Not hard at all, just more time-consuming.)
  • TOTAL: 18


Lemon Raspberry Chocolate Cupcakes (recipe from Bakers Royale)


  • 1 cup (4.5 ounces) all-purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 4 ounces) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup hot water
  • 1 cup raspberry preserve (for filling cupcake once they are complete cooled)

Lemon Frosting:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2 cup lemon curd, store-bought or homemade (click here for the homemade step-by-step version)

For directions visit Bakers Royale.

*Tomorrow: Triple Threat Ganache-filled Chocolate Cupcakes*

Day 244 – Vanilla Raspberry “Surprise” Cupcakes

1 Apr

Ok.  April 1st.  April Fools Day.  (Ok.  Not a “real” day, but you get my point.)  So how could I resist a cupcake with “Surprise” in the name?!  Obviously…I couldn’t!  Vanilla Raspberry “Surprise” Cupcakes (recipe below from Snacking in the Kitchen).

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are dense and moist. A little like a corn muffin. They have a sweet vanilla flavor with the tart raspberry at the bottom.
Note: They are a little hard to eat because all of the preserves sink to the bottom. The original baker acknowledged this issue too. I think for the future the cupcakes should be baked and the preserves added as a filling post-baking to avoid sinking.


The frosting is creamy and smooth. It looks like it’s on the soft side, but it pipes nicely. It has a nice, sweet buttercream flavor with a little tartness from the lemon zest and the raspberry. This would be a good frosting for any vanilla or lemon-based cupcake.
Note: I’d advise a bigger piping tip – a little of my lemon zest got stuck in the small tip I started with.

VR-Surprise-Cupcake     Mini-VR-Surprise

Together this is a beautiful spring cupcake. Sweet and a little tart. I would also add a little lemon juice or lemon zest to the cupcake, just to bring it all together. But it’s a nice, sweet, pretty little cupcake.

VR-Surprise-top     Mini-Surprise-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 20


Vanilla Raspberry “Surprise” Cupcakes (recipe from Snacking in the Kitchen)


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup seedless raspberry jam


  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • pinch of salt
  • 2 1/2 cups confectioner’s sugar
  • 1/3 cup seedless raspberry jam
  • zest of 1 lemon

For directions visit Snacking in the Kitchen.

*Tomorrow: Chocolate Sundae Cupcakes*

Day 241 – Chocolate Cupcakes with Raspberry Buttercream

29 Mar

To get our weekend kicked off, I decided on a little chocolate and a little raspberry.  A classic combination really.  And what’s not to like?  Let’s see how they hold up!  Chocolate Cupcakes with Raspberry Buttercream (recipe below from Oh Sweet Day).

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are moist and squishy and airy. Very much like devil’s food cake, but with a lighter chocolate flavor. A mix between cocoa and milk chocolate.
Note: The minis don’t offer quite the yumminess that the full-sized do, but they’re not bad.


The frosting is thick and creamy. Mine came out with little bursts of juice mixed in, instead of coming together completely. It’s makes piping a little harder, but I kinda like the look. It has a nice, sweet raspberry flavor. Just a little tart and a little sweet.

Choc-Raspberry-Cupcake     Mini-Choc-Raspberry

Together this cupcake is really lovely. It’s light, airy and crumbly. The chocolate mixed with the sweetness and then the little tartness of the frosting make it a really nice, light cupcake!

Chocolate-Raspberry-top     Mini-Choc-Raspberry-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4.5
  • Ease of Making: 3.5
  • TOTAL: 20.5


Chocolate Cupcakes with Raspberry Buttercream (recipe from Oh Sweet Day)

Chocolate Cupcakes:

  • 1 cup granulated sugar
  • 3/4 cup plus 2 tbsp all-purpose flour
  • 1/4 cup plus 2 tbsp unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup canola oil
  • 1 tbsp vanilla extract
  • 1/2 cup boiling water

Raspberry Buttercream:

  • 2 sticks unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 2 – 3 tbsp raspberry puree

Chocolate Ganache:

  • 100 grams dark chocolate
  • 1/2 cup heavy cream


  • 12 fresh raspberries

For directions visit Oh Sweet Day.

*Tomorrow: Key Lime Pie Cupcakes*

Day 225 – Raspberry Tiramisu Cupcakes

13 Mar

This is a unique combination.  Raspberry.  Espresso.  Honey.  Sounds interesting, right?  Raspberry Tiramisu Cupcakes (recipe below from Cioccolato Gatto).  Now, this website is Polish, but if you go to Google Translate and paste the link, it’ll translate the whole thing for you!  Enjoy the tip for today, and then the cupcakes!

Enjoy the cupcakes!

Raspberry-Cupcake     Mini-Raspberry-Cupcake

The cupcakes are squishy and a muffin-like consistency. The honey flavor is actually very strong. They are sweet and very honey-flavored.

Note: I wasn’t exactly sure if the raspberries were meant to go in before they were baked, or into a cored center after. I tried before and really liked the way they came out.


The frosting is light and fluffy, similar to a slightly thickened whipped cream. The coffee flavor is the star for sure. It’s not terribly sweet either, just lightly sweetened coffee.

Raspberry-Tiramisu     Mini-Raspberry-Tiramisu

The raspberries kinda throw my taste buds for a loop. I get the sweet, the coffee and then (wham!) the tartness of the berries. It’s not bad, just really different. It just tastes like 3 very distinct flavors that were kinda put together, with no real through-line.

Raspberry-Tiramisu-top     Mini-Raspberry-Tiramisu-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 17.5


Raspberry Tiramisu Cupcakes (recipe from Cioccolato Gatto)


  • 125g butter
  • 150g sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 180g plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 125ml milk
  • 2 teaspoons of heavy cream 18% or Greek yogurt


  • 200g mascarpone cheese
  • 175ml whipping cream 30%
  • 1 tablespoon sugar
  • 1 cup of espresso, the cooled
  • 1 tablespoon Amaretto


  • 2 cups of espresso, the cooled
  • 1 tablespoon Amaretto


  • 100g raspberries, finely chopped
  • bitter cocoa

For directions visit Cioccolato Gatto.

*Tomorrow: Rumchata Cupcakes*

Day 195 – Raspberry Celebration Cupcakes

11 Feb

Ok, time for another romantic-style cupcake.  Yesterday: Strawberries and Champagne.  Today: Raspberries and White Chocolate.  Yum!!  Raspberry Celebration Cupcakes (recipe below from Sugar et al).

Raspberry-cupcakes     Mini-Raspberry-Cupcake

The cupcakes are moist and dense. They are a little bit like a sponge cake, but not quite as thick. They have a nice sugar cookie flavor, with the berries giving them a nice pop of tartness.
Notes: Because of the berries, the minis are very lopsided and uneven. The work, just not terribly well.


The frosting is smooth and soft. It does need the full 1 ½ or so to be thick enough to hold its shape. It has a yummy, very creamy white chocolate flavor. Not overstated. But yummy. It’s a little reminiscent of pastry cream.

Raspberry-Celebration-cupca     Mini-Rasp-Celebration

I feel like the bite of the raspberry counteracts the white chocolate frosting. I would rather have a raspberry filling, then the white chocolate ganache frosting, topped with raspberry sauce. The raspberries inside just steal the show. Which isn’t a bad thing. Especially if you like raspberries. I just wish that the frosting could stand up a little more to the berries.

Raspberry-Celebration-top     Mini-Rasp-Celebration-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 19.5


Raspberry Celebration Cupcakes (recipe from Sugar et al)


  • 100 g Butter, at room temperature, chopped
  • 1/2 cup Caster Sugar
  • 1 tsp Vanilla Essence
  • 2 Eggs
  • 1 cup Self-raising Flour (or 1 cup all-purpose flour plus 1 tsp baking powder)
  • 1/3 cup Milk
  • 1 cup Frozen Raspberries, thawed

White Chocolate Ganache Frosting:

  • 200 g white chocolate, finely chopped
  • 1/2 cup thickened cream
  • 100 g butter, chopped

Raspberry Sauce:

  • 250 g frozen Raspberries
  • 2 tbsp Castor sugar
  • 1 tsp lemon juice (optional)

For directions visit Sugar et al.

*Tomorrow: Gingerbread Cupcakes*

Day 65 – Dark Chocolate Raspberry Cupcakes

4 Oct

Chocolate and fruit!  It feels healthy.  Especially if it’s dark chocolate, right?  And, I love raspberries!!  Yum!!  It’s not quite as classic as Strawberries and Chocolate, which makes it even more intriguing!!  Dark Chocolate Raspberry Cupcakes (recipe below from Ambitious Kitchen).

Dark-Chocolate-Cupcake      Mini-Dark-Chocolate-Cupcake

These cakes have exactly the right amount of density and moisture.  They have a nice, even chocolate flavor. Very smooth. The balance with the jam is nice, but all the jam sinks to the bottom as it bakes. I would maybe consider swirling it into the batter so it’s more even, or coring and adding jam after baking.


The topping is exactly what a stable, whipped cream should be.  Typical whipped cream, but the hint of raspberry adds a little tart to the sweet. Really nice. Really tasty.  Really dangerous.

Dark-Chocolate-Raspberry-Cu     Mini-Dark-Choc-Rasp-Cupcake

These are very nice.  Actually very light too. It doesn’t look like it, looks like it should be very dark and rich, but it’s not. A great cake for any chocolate raspberry fan!   (Note: Don’t overdo the chocolate on top. It’s the strongest flavor so it can overpower. The minis are so delicate that they barely come out the pan whole…)

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 4.5

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 3.5 (3 parts, very simple.)

– TOTAL: 20


Dark Chocolate Raspberry Cupcakes (recipe below from Ambitious Kitchen)

1 cup all-purpose flour

1/3 cup unsweetened dark cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/3 cup butter, softened

3 egg whites or about 1/2 cup egg substitute

1 teaspoon vanilla

1/2 cup of almond or soy milk (vanilla or unsweetened is fine)

3 tablespoons of sour cream (low fat preferably)

12 teaspoons of seedless raspberry jam

Raspberry Whip Cream

1 cup of heavy whipping cream

1/2 teaspoon of vanilla extract

2 tablespoons of granulated sugar

1-2 tablespoon of seedless raspberry jam

Chocolate Glaze

4 oz of dark chocolate bar, finely chopped

1 tablespoon of heavy cream or milk

For directions visit Ambitious Kitchen.

*Tomorrow: Snickerdoodle Cupcakes*

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