Lemon Cupcakes with Mixed Berry Buttercream

Lemon Cupcakes with Mixed Berry Buttercream

Lemon Cupcakes with Mixed Berry Buttercream

Ingredients

• 1 1/4 cups cake flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup sugar
• 6 Tbs. 3/4 stick unsalted butter, at room temperature
• 1 whole egg plus 1 egg white at room temperature
• 1 tsp. vanilla extract
• 1/2 cup milk
• zest of 2 lemons

For the frosting

• 2 1/2 cups butter softened
• 2 1/2 cups confectioner sugar
• 2 teaspoons vanilla extract
• 2 Tbs. heavy cream
• 1 cup mixed berries fresh or frozen
• 1 Tbs. sugar
• 12 fresh raspberries for garnish

Instructions

• For the cupcakes
• Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
• In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla and the lemon zest. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.

• Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
• Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with a fresh raspberry. Makes 12 cupcakes.

For the buttercream

1. 1.In a saucepan over medium heat, cook the berries and sugar together. Use a wooden spoon to break the berries apart.
2. 2.Simmer until significantly reduced — you should have about ⅓ cup of liquid.
3. 3.Remove from the heat. Using a fine mesh sieve or cheese cloth, push the berries through the sieve set over the bowl to get rid of the seeds. Let the puree cool before adding it to your buttercream.
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Lemon Cupcakes with Mixed Berry Buttercream