A perfect dessert for a bridal shower or other spring party: Sweet little lemon-raspberry mini cupcakes.
I made them for my friend Lynn's shower a few weeks ago (the same party these were for), and now the wedding is this Friday! I'm so excited -- Lynn is one of my favorite people, a lovely Scottish lass with the biggest heart and the brightest smile. There will be kilts a-plenty and lots of dancing and fun at The Boathouse Friday night.
Anyway -- back to the cupcakes. I keep hearing debate in the culinary world over whether cupcakes have become passe and what's going to be the new cupcake (pies? whoopie pies?). What do you think?
In the meantime, I think these cupcakes came out just lovely -- I love lemon desserts, and I'd eat shoelaces if they had raspberries on them. Drizzle on a bit of drippy lemon icing (or even just dust on a bit of confectioners' sugar) and you've got a winner.
Mini Lemon-Raspberry Cupcakes
Makes about 24
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sugar
Zest of 1 medium lemon (about 1 1/2 to 2 tsp.)
8 Tbsp. (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
3/4 cup plain full-fat yogurt or sour cream
2 Tbsp. fresh lemon juice
1 Tbsp. vanilla extract
1 cup fresh raspberries
1. Preheat oven to 350ºF and line a 24-cup mini cupcake pan with paper liners. In a bowl, sift together flour, baking powder, baking soda and salt.
2. In a large mixing bowl, combine sugar and zest. Rub zest into sugar with your fingers to extract the most oil from the zest. Add the butter and, using an electric mixer on medium-high speed, beat until light, about 3 minutes. Beat in eggs, one at a time. In a separate bowl, mix yogurt with lemon juice and vanilla. Turn the mixer speed down to low (or mix from now on by hand with a flexible spatula -- that's what I do) and add half of flour mixture, just until barely combined. Beat in yogurt mixture, then remaining flour mixture, beating until not quite combined.
3. Using your fingers, tear the berries into rough pieces. Fold gently into the batter. Divide mixture among cups in the pan and bake for about 18 to 22 minutes, until just golden and a toothpick inserted into a cupcake comes out clean. Let cool in the pan on a rack for 10 minutes, then remove cupcakes to the rack and let cool completely.
- These freeze beautifully, so feel free to make them in advance and defrost when you need them.
- For the icing, I just kept mixing fresh lemon juice with confectioners' sugar until the consistency was drippy. But a dusting of confectioners' sugar would be lovely -- ot you could go all out and pipe on some lemon cream cheese frosting and garnish with a fresh raspberry.
- If raspberries aren't in season and/or aren't readily available, you could use frozen, or swirl in a bit of your favorite seedless raspberry jam. Blackberries/blackberry jam would be yummy too.