Lemon Raspberry Mini Cupcakes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
• In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
• Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
• Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
• Frost cooled cupcakes and top with additional raspberries, if desired.

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients in large bowl with mixer until blended; stir in 1 Tbsp. zest.
• Spoon about 1 Tbsp. batter into each of 48 paper-lined mini muffin cups; top each with 1/4 tsp. jam.
• Bake 13 to 15 min. until toothpick inserted near centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
• Meanwhile, beat cream cheese in small bowl with mixer until creamy. Gradually add sugar, beating until blended. Gently stir in COOL WHIP and remaining zest.
• Frost tops of cupcakes with COOL WHIP mixture.

Steps:

• For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
• Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
• Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
• Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

Steps:

• For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
• Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
• Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
• For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
• After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
• For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
• To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!

Steps:

• Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
• Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
• Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.