Easter Raspberry Lemonade Cupcakes

Easter is early spring and I prefer cupcakes for Easter. This is a great Easter cupcake recipe because it has those light refreshing, and invigorating fruit flavors which just feel like spring. What makes an Easter dessert an Easter dessert is really the decoration. I like simple piped frosting flowers and a butterfly pinned on top. Another great choice is candy or chocolate Easter eggs on top.

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Planning

  • Prep Time:

    15 min

  • Bake/Cook Time:

    17 min

  • Chill/Set Time:

    0

  • Servings:

    12

Preparation

  • Materials

    Muffin Pan/Cupcake Pan lined with paper cups
    Mixer (hand or stand) with mixing bowls
    Spatula
    Piping bag and tip

  • Prep

    Prepare baking pan with paper cups
    Preheat oven to 350F
    Butter to room temp
    Zest 2 large lemons and set to room temp
    Set eggs to room temp: 2 leave whole and separate 2
    Set cream to room temp
    Sift the dry ingredients together

  • Oven/Stove

    350F for 15-17 minutes

  • Shopping List

    CUPCAKES
    Butter
    Granulated Sugar
    2 Lemons
    Eggs 2 large
    Heavy Cream
    Cake Flour (T45)
    Baking Powder
    Raspberry Lemonade Powder

    FROSTING
    Granulated Sugar
    Egg White 2 large
    Cream of Tartar

Ingredients

  • Cupcakes

    Butter ¼ cup
    Granulated Sugar ¾ cup
    Lemon Zest 1 tbsp
    Lemon Juice 2 tbsp
    Eggs 2 large (room temp)
    Heavy Cream ⅓ cup (room temp)
    Flour (T45) ¼ cup
    Baking Powder 1 tsp (no soda!)
    Raspberry Lemonade Powder 5g spoon

  • 7-Minute Frosting

    Granulated Sugar ½ cup
    Water 1 ½ tbsp
    Egg White 2 large, cold
    Cream of Tartar ½ tsp

Steps

  • Cupcakes

    STEP 1: Massage the lemon zest into the sugar, then cream with the butter for 2-3 minutes.

    STEP 2: Add eggs one at a time. Add half the flour, milk and lemon juice, mixing between each new addition.

    STEP 3: Add remaining flour and baking powder and mix until just combined.

    STEP 4: Spoon 4 tablespoons of batter into each lined cupcake cavity.
    STEP 5: Bake at 350F for 15-17 minutes or until a toothpick inserted in the center comes out with only cooked crumbs.
    STEP 6: Allow the cupcakes to cool completely before removing from the pan or frosting.

  • 7-Minute Frosting

    STEP 1: Mix all of the ingredients for the frosting together in a bowl.

    STEP 2: Place over a pot of simmering water and beat on high for 7 minutes.

    STEP 3: Remove from heat and beat until cooled.

Notes

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