Lemon Cupcakes with Whipped Cream Frosting

October 21, 2013

I found this recipe two years ago in an issue of Essence, but never tried it out. I do that a lot: pull a recipe and then forget about it. Anyway … the original recipe is more of a mini strawberry shortcake version, but I chose lemon with raspberries instead as a fun alternative. Also, it worked in well with my Valentine’s Day color scheme of reds, pinks and purples. After cooling, I topped the cupcakes with whipped cream frosting (recipe below). Its fluffiness makes it the perfect complement f

1-1/2 c. unbleached all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 c. sugar
1/2 c. unsalted butter
3 large eggs (at room temperature)
1/2 tbsp. lemon extract (substitute vanilla if desired)
1/4 c. buttermilk (at room temperature)

Preheat over to 350ºF and place liners in a cupcake pan. Use a medium bowl to mix flour, baking powder and salt. In a separate bowl, beat sugar and butter together until creamy. Add eggs one at a time,...
See the full directions on my site

Nutritions

Calories
110

Sodium
37mg
1% DV

Fat
7g
11% DV

Protein
1g
3% DV

Carbs
8g
2% DV

Fiber
0.5g
2% DV

Baked