Okay, so I have a bit of an obsession with cupcakes… does it show? 🙂 And I have been dreaming up this cupcake the last week… tart raspberry, lemon, a bit of orange, all baked into a sweet pound cake base and topped of cream cheese frosting. Yes, I know what your thinking, “wow, that sounds rich!” but the flavors kept on going through my mind and I knew I had to give it a try! It is quite strange for a dessert to sound good to me that doesn’t contain a large amount of chocolate but this one did! So, with a few kidlets by my side, I set out to concoct the dream cupcake yesterday! 😉 It was well worth the time and effort and the Raspberry Swirl Cupcake has now taken 1st place on my “favorite cupcakes” list! A decadent moist cake with a punch of summer flavor!
Side note: If you not a huge raspberry fan, leave it our! The younger crowd wasn’t too fond of the idea of raspberry so I didn’t put it in their cupcakes!
Yields 24-30 delightful cupcakes
Ingredients
- 1 1/2 cups (3 sticks) salted butter{softened}
- 1 bar (8 ounces) cream cheese{softened}
- 3 cups sugar
- 5 large eggs
- 1 tbs pure vanilla extract
- 3 cups all-purpose flour
- 2 tsp salt
- The zest of 1 orange
- The zest and juice of 3 lemons
- Raspberry Preserves
Icing
- 2 sticks butter{softened}
- 1 pkg cream cheese{softened}
- 1/2 cup milk
- 1 tsp almond extract
- 1tbs pure vanilla extract
- 6-8 cups powder sugar
Directions
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
- Line muffin tins with cupcake liners or lightly butter and flour tins to prevent sticking! Scoop a mounding 1/4 cup batter into each cup, dollop about a tbs raspberry preserves per cupcake and swirl with a knife!
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 15-18 minutes.
- Cool 10 minutes in the pan. Then cool completely on a wire rack.
- In the mean time prepare the icing! Beat butter, cream cheese, milk, almond extract, & vanilla until combined. Slowly but surely add in the powdersugar
- Once the cupcakes are completely cooled, pipe icing on thick and finish up with a small dollop of raspberry preserves.
- Enjoy! 🙂
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