These delicious tart lemon cupcakes with raspberry filling were a hit with my family. Actually, I think most of them preferred these over the chocolate cupcakes with raspberry filling. Personally, I love them both.
I don’t have a real recipe for these, just a general idea:
Cupcakes: I used a white cake mix and substituted part of the water for fresh lemon juice (and possibly a little bit of lemon extract and lemon zest). You could also use a lemon cake mix.
Filling: Part of a can of Raspberry Pie Filling. Fill using a bismarck tip or by cutting out part of the cupcake. For directions on filling cupcakes check out this post.
Frosting: I made some cream cheese frosting and added a little bit of lemon juice (adding lemon zest would be great…I didn’t have any left).
These cupcakes were so easy to make and you can adapt them by using any flavor mix, filling, or frosting.
I feel bad that I haven’t been blogging lately. It might be a little hard to believe, but I haven’t had much time to bake the last couple of months. I decided to start running in February and I love it! I am planning on running a half marathon by the end of the summer. Between now and then we are moving. We recently sold our house, so before my husband realizes exactly how much baking stuff I have stashed in our cupboards I need to get it all boxed up.
I hope you all haven’t completely given up on my blog yet. I will be back to blogging and baking as soon as I am settled into my new little kitchen.