1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup plain yogurt
2 tsp grated lemon zest
3 tbsp freshly squeezed lemon juice
1/2 tsp lemon oil or lemon extract
1/4 cup raspberry puree (I didn't have any, so I used my raspberry freezer jam)
1. Preheat oven to 350F. Line a muffin tin with paper liners. Set aside.
2. In a small bowl, mix together flour, baking powder, and salt.
3. In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest and juice, and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.
4. Scoop 1 tablespoon or so of batter into each prepared cupcake liner. Drop about a teaspoon of raspberry puree onto batter in each liner. Add another tablespoon or so of batter on top of raspberry puree, filling cupcake liners about 2/3 full. Top with additional teaspoon of raspberry puree, and swirl batter with a toothpick to make a decorative pattern in batter. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and cool completely on rack. Top cooled cupcakes with frosting.
Raspberry Lemonade Buttercream
Makes about 2 cups (16-20 cupcakes)
2 cups confectioners’ sugar
¾ cup unsalted butter, at room temperature
1 tbsp raspberry puree (again with the freezer jam)
1 tbsp lemonade concentrate, thawed
½ tsp raspberry extract
Pinch of salt
1. In a bowl, using an electric mixer, beat together confectioners’ sugar, butter, raspberry puree, lemonade concentrate, raspberry extract, and salt until smooth.
2. Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.