A deconstructed salad toppings version of the traditional burger. This quick weeknight dinner is enjoyable, simple, and delicious.
| Prep Time: | 1 hr |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 eggs, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ⅓ cup sour cream, at room temperature
- 2 tablespoons lemon juice
- 1 cup fresh raspberries
- 1 ½ teaspoons all-purpose flour
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 1 pinch salt
- 2 tablespoons heavy cream
Instructions
- 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.
- For the frosting, add in additional powdered sugar if frosting is too thin, or additional heavy cream if frosting is too thick, until the desired consistency is reached.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 16 g |
| Sodium | 174 mg |
| Sugars | 59 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
They are so delicious and easy to make. Love the frosting too
these are great cupcakes. I changed the frosting to 1/2 butter, 1/2 cream cheese (my personal preference). the thing about the frosting is with all that juice from the raspberries and lemons, it was way too thin. I added over a cup more of confectioners sugar, and it was still too thin. I ended up with REALLY sweet and thin icing. next time I make these (and I definitely will!), I am going to use a teaspoon of lemon and raspberry extract instead. also, the recipe kept calling for unsalted butter AND then salt…skip the salt, use salted butter (my opinion). FYI. used two lemons to make these….but as I said, for the frosting, I will use lemon extract, so only really need one large lemon to make all the zest and juice for the cupcake part.