It’s pretty much spring now, and we can all shift our baking towards lighter, brighter things. Wait, is that not how you identify seasons? Just me? Cool.
We’re just over here trying to finish up a nursery space for this baby that seems to keep getting bigger, and I’m gonna keep on baking along as long as I can!
That includes these pretty cupcakes that are fresh and flavorful and just the right texture. I know I say this a lot, but these are definitely one of my favorite cupcakes- they taste AMAZING you guys. And as usual, I’ve kept the recipe simple and easy.
The cupcake base has lemon three ways, and the result is a tart, truly lemon-tasting cake. Using cake flour and all purpose flour gives us a soft, tender crumb, plus a cupcake that is sturdy enough to hold a mountain of frosting.
The frosting uses mainly raspberry preserves to flavor it- the texture holds up better this way, and your grocery store will always have jam, even when fresh raspberries aren’t in season. I tossed in a handful of fresh raspberries to give it a richer, brighter color also.
Can I just say, recipes that make just 12 cupcakes are the best. When you make them from a box, you get 24, and sometimes that is just too much for a random Wednesday night. And on the other hand, sometimes you’re feeding a crowd, and recipes of 12 are easy to multiply.
Well anyways, happy Spring, and happy cupcake baking to all of you!
Raspberry Lemon Cupcakes
For the cupcakes:
- 1/2 cup softened butter
- 3/4 cup sugar
- 2 eggs
- 1 tbs. lemon zest
- 1 tsp. lemon extract
- 1/4 cup sour cream
- 1 cup cake flour
- 1/2 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup lemon juice
For the frosting:
- 1 1/2 cups softened butter
- 3 cups powdered sugar
- 1/4 tsp. salt
- 1/2 cup raspberry preserves
- 1/4 cup heavy cream
- 1 tbs. lemon zest
- 5-6 fresh raspberries (optional)
For the cupcakes:
Preheat your oven to 350 degrees, and line a 12 cup muffin tin with paper liners of your choice.
In a large bowl, beat together the softened butter and sugar until fluffy. Beat in the eggs, lemon extract, lemon zest, and sour cream until combined.
Add in the cake flour, all purpose flour, baking powder, and salt. Beat together until a thick batter just starts to come together, and then add the lemon juice. Beat until smooth.
Scoop your batter evenly into your 12 muffin tins, or into 11 cups if you want a fuller cupcake.
Bake for 18-20 minutes, or until a toothpick tester comes out clean. Cool completely before frosting!
For the frosting:
In a large bowl, beat together the butter and powdered sugar until smooth.
Add in the salt, raspberry preserves, cream, lemon zest, and fresh raspberries, and beat until smooth. Add more powdered sugar or cream to achieve your desired consistency.
Frost cupcakes as desired. Enjoy!
You guys just chuggin’ along through February like me? Awesome- here’s the good news- small berries are on crazy sale like every dang week right now. For me it’s mostly been blueberries and blackberries, but man, it’s been cool.
And anyways so I ran to the store the other day in need of something completely un-fun like paper towels or something, but then there was a huge display for blueberries SUPER cheap. So, here we are now with a really good excuse to bake, and eat fruit, AND procrastinate on other life things.
So, onto the cake. This is a simple pound cake filled with blueberries. There’s some lemon zest inside the cake itself, but most of the lemon flavor is actually coming from a tart lemon glaze. The whole thing is super simple and easy to whip up, and who doesn’t like cake a hurry?
This pretty bundt pan is a favorite of mine, but you can use any bundt you’ve got, or even just a straight sided tube pan. When you need cake, you make the cake in whatever you have. Just make sure you know how to properly grease whatever you use- we all know the horror of a bundt cake that won’t come out.
The lemon glaze is just two ingredients- lemon juice and powdered sugar. If you prefer a lighter lemon flavor, use half lemon juice and half water. Since it’s just the glaze, I love a really bright lemon flavor that pops.
Anyways, I hope blueberries are on sale where you are, I hope you’ve had a super easy week, and I hope you love this cake!
Man, these are my favorite kinds of recipes. I made this buckle on a snowy day when I didn’t feel like leaving the house and with leftover blackberries that I had lying around. It’s easy, it doesn’t make a huge mess, and the results are warm and cozy.
Let’s start with the name- there seems to be some debate on what desserts are considered a “buckle.” Some folks think it refers to cobbler type dishes, and some thing it only refers to crumb cakes like this one. My opinion is as follows- buckle is a really adorable name for a dish, and I like it, and you can call yours whatever you like best.
Our base here is a soft, simple cake mixture. We’re folding in chopped blackberries, which adds a pretty purple swirl to the color of the cake batter before baking. Sour cream makes the cake just the right texture, and we splash in some vanilla for that flavor we all love (even though vanilla is bananas expensive right now).
On top, this crumb is simple, sweet, warm. I don’t always think of cinnamon with berries, but it’s actually totally perfect in the winter. It’s a great combo of vibrant, slightly sour, and warmth. Have I said “warm” enough times for you to want this yet? If not, I’m thinking there’s not snow near you.
Like many of the recipes I post here, you can use whatever type of berries you like best, whatever kind you have in your fridge, or whatever kind is cheap at the store that day. In my part of town, blackberries and blueberries are cheap this time of year.
Speaking of blueberries, they are actually the classic berry for a buckle, or so I hear. So go for it if you love blueberry muffins, or whatever.
This is the right excuse for cake for breakfast you guys. I mean, all cake is a breakfast cake when it really comes down to it, but this one FEELS like breakfast food too. And like, get your fruit in for the day, honestly.
Anyways, I hope you guys make this, it’s truly one of my favorites in so long. Enjoy!
I guess you could say I’m on a bit of a cake kick lately. I’ve almost completely finished the cake section of my cookbook, and I think my office may or may not be getting sick of it haha. Today, it’s a cake just for you guys though!
So, here’s the deal with this cake. There’s a certain cake that a certain fancier grocery retailer sells in the springtime- it has chantilly cream and lots of berries, and it’s SUPER popular. Secret time- I have never had this cake. But, I wanted to create something similar, or at least what I think is probably similar based on what I know of said cake.
Anyways, my version has a sweetened vanilla custard cream, strawberries, raspberries, and fluffy white cake. It feels springy to me, and the cake is soft and lightly sweet. The cream is fluffy and smooth, and it’s overall a simple and tasty combo.
I’m writing this on a Sunday evening, and I’ve been baking all day long- much more than just this cake. I’m exhausted, and pretty unsure if I’ll ever get up from my current spot on the couch, snuggling with my pupper. Well, back to pretending tomorrow isn’t Monday- enjoy guys!
Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!
I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household.
Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved.
I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!
Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.
This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that.
So. No liners, no scooping, one single bake. Just slice and enjoy!