Lemon, Raspberry and Almond Cupcakes. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting. Absolutely *almost* too pretty to eat! Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream. You can cook Lemon, Raspberry and Almond Cupcakes using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lemon, Raspberry and Almond Cupcakes

1. Prepare 200 g of self-raising flour.
2. It’s 2 tsp of baking powder.
3. You need 200 g of unsalted butter, softened.
4. You need 4 of egg.
5. It’s 200 g of caster sugar.
6. Prepare 3 tbsp of milk.
7. You need 50 g of ground almond.
8. It’s of zest of 1 lemon.
9. You need 150 g of punnet raspberry.
10. Prepare of For the icing-.
11. Prepare 250 g of icing sugar.
12. Prepare 80 g of butter at room temperature.
13. You need Squeeze of lemon juice.
14. It’s 25 ml of whole milk.
15. It’s of Zest of 1 lemon.

But today I'm changing that with these cupcakes. The idea for these lemon cupcakes came from my Lemon Raspberry Cheesecake Squares, which happen to be one of the most popular recipes (and one of. These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring! Can almond milk be used as a replacement for the whole milk?

Lemon, Raspberry and Almond Cupcakes instructions

1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases..
2. Mix together the butter and sugar..
3. Add the flour, baking powder, lemon and ground almond..
4. Mix in the eggs one at a time..
5. Spoon into the cases. Once filled individually add 1 and half raspberries into each cases lightly crushing them before they go in, poking them down into the cake. (You can fold the raspberries into the mixture before putting them into the cases however I wanted an equal distribution of them).
6. Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing..
7. Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice..
8. Pipe the frosting on, adding a raspberry on top..

These are moist, fluffy, and perfect for Summer. Decorate with fresh raspberries a lemon slice. More specifically, these luscious lemon and raspberry cupcakes. They're sweet, tangy, and bursting with juicy berries in every bite. These lemon cupcakes are like summer in your mouth!

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from.

You can cook Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from using 17 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from

1. Prepare of Chocolate Velvet Cupcakes.
2. It’s 1 1/2 cup of semisweet chocolate morsels.
3. It’s 1/2 cup of butter, softened.
4. It’s 1 of 16oz package of light brown sugar.
5. Prepare 3 of large eggs.
6. You need 2 cup of all-purpose flour.
7. It’s 1 tsp of baking soda.
8. Prepare 1/2 tsp of salt.
9. Prepare 1 of 8oz container of sour cream.
10. You need 1 cup of hot water.
11. Prepare 2 tsp of vanilla extract.
12. Prepare of Browned-butter-cinnamon-cream-cheese frosting.
13. You need 1/2 cup of butter.
14. Prepare 2 of 8oz packages of cream cheese, softened.
15. It’s 2 of 16oz packages of powdered sugar.
16. Prepare 1 tsp of ground cinnamon.
17. You need 2 tsp of vanilla extract.

Chocolate Velvet Cupcakes with Browned-Butter-Cinnamon-Cream-Cheese Frosting (from instructions

1. Cupcakes: Preheat oven to 350°..
2. Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals..
3. Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes)..
4. Add eggs, 1 at a time, beating just until blended after each addition..
5. Add melted chocolate; beat until blended..
6. Sift together flour, baking soda, and salt..
7. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture..
8. Beat at low speed just until blended after each addition..
9. Gradually add hot water in a slow, steady stream, beating at low speed just until blended..
10. Stir in vanilla.
11. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full..
12. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean..
13. Remove from pans to wire racks, and let cool completely (about 45 minutes)..
14. Icing: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown..
15. Immediately remove from heat..
16. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify..
17. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy..
18. Stir in cinnamon and vanilla.
19. Pipe onto cupcakes.

Rainbow cupcakes. Rainbow Cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. Rainbow Cupcakes have been a looooooong time in the making for this blog. These Rainbow Cupcakes have layers of rainbow cake topped with magical cloud frosting and beautiful rainbow on top.

Vanilla cake batter is colored with food coloring and layered to make rainbow cupcakes that will delight kids of Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! These rainbow cupcakes feature six layers of colourful sponge, buttercream icing and showers of sprinkles. Find more baking recipes at Tesco Real Food. You can have Rainbow cupcakes using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Rainbow cupcakes

1. You need 1 cup of flour.
2. Prepare 1/4 cup of vegetable oil.
3. You need 1 of egg.
4. Prepare 3/4 cup of sugar.
5. It’s 1 cup of milk.
6. It’s 3 tsp of white vinegar.
7. Prepare 1 tsp of baking powder.
8. Prepare 1 of food colouring (pink,yellow,green).
9. Prepare 1 tsp of vanilla extract.

While the festive colors may have been what caught your eye, I These light, buttery, impossibly moist cupcakes star six layers of rainbow colors that bake up into a. Make someone smile with these cheery rainbow cupcakes. The striped sponge and buttercream sprinkle topping are sure to brighten anyone's day. Simple but ever so pretty, these multi-coloured cupcakes are topped with sprinkles and a glacé cherry.

Rainbow cupcakes step by step

1. preheat oven to 180 F,mix flour and baking powder..
2. mix egg,oil and sugar in a blender.add vanilla extract..
3. add vinegar to milk just so that it begins to curdle..
4. mix the dry and wet ingredients together..
5. separate the batter into different bowls and add food colouring of your choice..
6. layer the different coloured batter in the molds..
7. bake at 160 C for about 15 to 20 mins..

These Rainbow Cupcakes Are Exploding With Color. Vanilla cupcake batter (use your favorite recipe ). Make the cupcakes: Prepare cake batter according to box instructions. Add a few drops of red into one bowl, yellow in the second, green in the third, blue in the fourth. These cupcakes have become quite popular on several of the Livejournal baking communities.

Chocolate cupcakes. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream.

Cupcakes make the ideal first baking experience. They're also delectable morsels to snack on for. Light, fluffy and moist, these easy chocolate cupcakes can be made from scratch in just one bowl, then ice them with a fudgy chocolate buttercream frosting. You can cook Chocolate cupcakes using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chocolate cupcakes

1. Prepare 2 cups of flour 2 cups sugar ¾ cup cocoa powder (1/2+1/4=3/4).
2. Prepare 2 teaspoon of baking powder 2 teaspoon baking soda.
3. Prepare 1/2 teaspoon of salt 1 cup buttermilk (¾cup evaporated milk.
4. It’s 1/4 cup of yoghurt/nono).
5. You need 1/4 cup of veg. oil ¼ cup melted butter.
6. It’s 2 of large eggs /3 small eggs 1 tablespoon Vanilla flavor.
7. It’s 1 cup of boiling water.

This has been a literal labor of love! I have tested recipes from every major recipe source and have not been able to find the one I considered to be perfect. These are the best chocolate cupcakes. These are the ultimate chocolate cupcakes.

Chocolate cupcakes instructions

1. Mix sugar, flour and cocoa powder.. add baking powder, soda and salt. then mix in buttermilk, then egg..
2. Add in melted butter and Veg. oil. vanilla flavor, and lastly boiling water.. but to make it temperate, put small amount of the boiling water, whisk. keep adding it while whisking..
3. Finally bake😋.
4. Note: you can also bake it in a baking pan/pot if you don't have paper cupcake.

They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. These classic chocolate cupcakes are ready in less than an hour, and the perfect dessert for any occasion. Plus: Invent Your Own Cupcake Variation. The Best EASY Chocolate Cupcakes are moist, have a tender crumb, are deeply chocolatey and made without an electric beater. No waiting for butter to soften, no creaming, the batter is simple and.

Easy banana bread cup cakes. This easy banana bread recipe is quick to prepare, and everyone always comes back for seconds! Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I've been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids.

How do I bake a Mug Cake? For a few years, I have seen recipes floating about for 'mug cakes' – where you mix the ingredients in a cup and plop it in the microwave. The idea is pretty neat, I just don't do a whole lot of microwaved anything. You can cook Easy banana bread cup cakes using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Easy banana bread cup cakes

1. It’s 2 cup of all-purpose flour.
2. It’s 1 tsp of baking soda.
3. You need 1/2 tsp of baking powder.
4. You need 1/2 cup of unsalted butter.
5. Prepare 1 cup of sugar.
6. Prepare 1/2 tsp of salt.
7. You need 2 of eggs.
8. It’s 1 tsp of vanilla extract.
9. You need 4 tbsp of sour cream.
10. Prepare 3 of very ripe bananas.
11. It’s 1/2 tsp of ground cinnamon.
12. It’s 1/2 cup of chocolate chips.
13. Prepare 3 tbsp of peanut butter, crunchy or creamy.
14. It’s 1 cup of chopped walnuts, pecans or any nuts of your choice.
15. Prepare 3 tbsp of honey (optional).

Banana muffins are easy and healthy too.even kids can make banana muffins easily .e can call it banana bread muffins too . Serve slices of bread with a drizzle of hot fudge sauce and a dollop of whipped cream. This Easy Banana Bread Recipe makes a moist loaf with a tender crumb and TONS of banana flavor! It's a classic recipe that's perfect for all those over ripe bananas!

Easy banana bread cup cakes instructions

1. preheat oven to 350°F..
2. Sift flour, baking soda and baking powder together.
3. in a seperate bowl, mix butter, sugar and salt with a fork until well mixed.
4. add eggs, vanilla, sour cream, and cinnamon.
5. fold in the flour into batter until well mixed.
6. in a seperate bowl mash bananas and peanut butter with a potato masher or fork.
7. add mashed bananas to batter and mix well.
8. add chocolate chips and chopped nuts and mix well.
9. line cupcake pans with paper cups and fill each cup with about 1/3 cup in each cup.
10. bake for 30 minutes..
11. when done, brush the tops with honey if desired makes 16 cupcakes.

This easy banana bread is so quick to put together and tastes out of this world! Although the bread is irresistible straight out of the oven, I find that the banana flavor improves a day after it's made. Banana cake recipe – Delicious, soft & moist banana cake recipe with video. Best banana cake made in bakery style – so fluffy and light. Banana cake recipe with video & step by step photos – One of our family favorite cake, that is made repeatedly for many reasons.

Peach drop cake cupcakes. Cranberry Orange Cake – This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan. Do you like cupcakes with filling in the middle?

Scoop batter into prepared pan or cupcake liners. Quick, simple and tasty Peach Dump Cake is always a hit. These Southern Peach Cobbler Cupcakes are a decadent dessert. You can have Peach drop cake cupcakes using 3 ingredients and 6 steps. Here is how you cook that.

Ingredients of Peach drop cake cupcakes

1. You need 1 stick of butter.
2. You need 1 box of cake mix.
3. It’s 1 can of sliced peaches.

The peach-infused cupcake is covered with creamy frosting and topped with sweet Peach Cobbler infused Cupcakes topped with vanilla buttercream and peach cobbler filling! One of my most popular desserts recipe has to be my. Now, the best part of this recipe is how easy and quickly it can be made. Cake: This sour cream coffee cake recipe is absolutely phenomenal.

Peach drop cake cupcakes step by step

1. preheat oven to 375.
2. put one or two slices of peach in each cupcake tin. add in juice or syrup evenly to each tin..
3. add cake mix on top of peaches so that it is completely covered..
4. drop a slice of butter on top of cake mix..
5. cook for 10-15 until butter is melted and just of the cake mix has absorbed the juice and butter..
6. let cool and serve..

It is moist, tender, and buttery with a touch of vanilla and almond extracts (which pair How to peel a peach. Remove with a slotted spoon and place into a large bowl of. A peachy cake gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix. Top with second cake, rounded side up. Make delicious cupcakes with this easy recipe, perfect for everyday baking and occasions.

Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet.

These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can cook Red Velvet Cupcakes using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Red Velvet Cupcakes

1. Prepare 2 1/2 cups of flour.
2. It’s 1/2 cup of cocoa powder.
3. Prepare 1 tsp of baking soda.
4. You need 1/2 tsp of salt.
5. It’s 1 cup of softened butter.
6. Prepare 2 cups of sugar.
7. Prepare 4 of eggs.
8. It’s 1 cup of sour cream.
9. It’s 1/2 cup of milk.
10. Prepare 1 ounce of red food coloring.
11. You need 2 tsp of vanilla extract.
12. Prepare 1 pkg (8 oz) of cream cheese.
13. Prepare 1/4 cup of softened butter.
14. It’s 2 tbsp of sour cream.
15. You need 2 tsp of vanilla extract.
16. You need 16 oz of powdered sugar.

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red Velvet Cupcakes Recipe & Video.

Red Velvet Cupcakes step by step

1. Preheat oven to 350°F. Whisk together flour, cocoa powder, baking soda, and salt in large bowl..
2. Cream together softened butter and sugar until light and fluffy, then beat in eggs..
3. Mix in sour cream, milk, vanilla, and food coloring. Beat in dry mixture until just blended, do not overmix..
4. Spoon batter into around 26 regular size muffin cups, filling about 2/3 full. Bake for 20 minutes, or for 12 minutes if using mini muffin cups..
5. Beat softened butter with vanilla until smooth, then add sifted confectioners sugar until a thick buttercream forms..
6. Add room temperature cream cheese last and beat on the lowest setting for one minute until just combined..
7. Pipe cream cheese frosting onto cooled cupcakes and decorate as desired..

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring.

Red Velvet CupCakes.

You can cook Red Velvet CupCakes using 5 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Red Velvet CupCakes

1. You need 1 box of red velvet moist deluxe mix.
2. You need 1/2 cup of water.
3. It’s 1 of egg.
4. It’s 1/4 of vanilla extract.
5. Prepare 1 can of chocolate moist supreme frosting.

Red Velvet CupCakes instructions

1. preheat oven at 350.
2. Empty The Red Velvet into a round bowl.
3. Next Pour The water into the Bowl.
4. Then Goes in The Eggs..make sure to avoid the Shell.
5. Mix Until The Mix is Completely Smooth and red.
6. After it is Smooth Add the Vanilla Extract.
7. Stirr For 5 mins.
8. Put in The Oven At 350°.
9. After The Are Nice And Fluffy Let it Cool Off Then Add The Frosting.

Red velvet cupcake with a cream cheese frosting. Classic red velvet cupcakes with a luscious cream cheese frosting. Red velvet cake is classic Americana cooking with its roots in the south. Deliciously festive, rich, flavorful, red velvet is like yellow cake but with a little kiss on the cheek of chocolate.

These cupcakes are super-moist and fluffy and guaranteed to be your. Unlike many red velvet cake recipes, this cupcake from San Francisco pastry chef Elizabeth Falkner is about so much more than the bold color: it's packed with flavor Add the cocoa powder and red food coloring and continue to mix to incorporate. In a medium bowl, combine the flour and salt with a whisk. You can have Red velvet cupcake with a cream cheese frosting using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Red velvet cupcake with a cream cheese frosting

1. You need of For cupcakes:.
2. Prepare 1 cup of all purpose flour.
3. It’s 1/4 teaspoon of salt.
4. You need 1 tbsp of cocoa powder.
5. Prepare 1 tbsp of milk powder.
6. It’s 1 tbsp of powdered sugar.
7. You need 200 gm of milkmaid.
8. It’s 2 teaspoon of red food colouring(I used 1/2 teaspoon of raspberry red powdered colour in 2 teaspoon of water).
9. Prepare 1 teaspoon of vanilla extract.
10. Prepare 3/4 cup of buttermilk.
11. It’s 1 tbsp of butter.
12. You need 1/2 teaspoon of baking powder.
13. You need 1/2 teaspoon of baking soda.
14. Prepare of For frosting:.
15. It’s 50 grams of salted butter(soft).
16. It’s 1 cup of powdered sugar.
17. It’s 200 grams of cream cheese.

This recipe for red velvet cupcakes includes an easy cream cheese frosting. The beautiful cupcakes are topped with a creamy cream cheese frosting. These are the absolute BEST red velvet cupcakes! A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting.

Red velvet cupcake with a cream cheese frosting step by step

1. Preheat your oven to the highest temperature(250°C in my case). First combined the dry ingredients such as flour, salt, cocoa powder, milk powder, powered sugar in a large bowl by passing through a sieve..
2. Now in another bowl whisk the condensed milk and softened butter until smooth. Now add the colouring and vanilla extract and mix well. Now combined the wet ingredients and the dry by slowly adding the buttermilk. After making the batter add baking powder and baking soda and combined them well into the mixture..
3. Pour into moulds and bake the cupcakes at 180°C for 15-16 mins or until skewer inserted into them comes out clean. After the cupcakes are baked, let them cool..
4. Now for the icing: Beat the soft butter for 40-50s or until creamy. Now add the cream cheese and again beat it for 2 mins. Now slowly add powered sugar and keep on beating the mixture. In another 2 mins frosting will be done..
5. Now for the final step, frost the cooled cupcakes using a piping bag. Garnish the cupcakes with some cake crumble(What I did is, I powered one cupcake in grinder for garnishing).

When I first tried a red velvet cupcake, to say that I was underwhelmed would be a gross understatement. After all of the buzz that red velvet had been. Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes. In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth.