Valentine’s Day is just a week away, can you believe it?!? I have a few friends that are V-Day Haters. NO, they are not ugly …or single. *smile* They simply think it’s just another commercialized holiday puffed up to make us spend money on things we don’t need. They may very well have a point, but I am personally all about any holiday that promotes kissing, chocolate, and PINK food!
I remember getting a Valentine card from the little boy who sat next to me in second grade; I think his name was Bradley. Of course he gave a small card to everyone in the class, but mine was special. He had made it himself, cutting little hearts out of the center like a heart-shaped paper snowflake. We always put our shoes together under our desks to compare the size of our feet…ah, young love!
Nowadays I’m quite thankful my hubby’s feet are almost double the size of mine. He’s a gem, for more reasons than that he makes my feet look small.
We should appreciate those we love all year long, but sometimes we need a little reminder, or at least I do. I need to recognize that my 5 1/2 year old son is a joy, even when he splashes so much water out of the tub that it floods through the light fixtures below. And sometimes I need to keep in mind that my daughter is a tender-hearted angel, although she leaves a messy trail through every room of the house immediately after I’ve cleaned it! Valentine’s Day is the perfect opportunity to do some soul-searching and recollect all the attributes that makes our family and friends so special. I’m SURE they have to do that for me!
Show your sweethearts some love with these little babies! Zingy lemon cupcakes with sweet creamy raspberry frosting. They are perfect to take to a school party or deliver to a friendly neighbor. They could make anyone’s V Day a little bit brighter!
Lemon Raspberry Cupcakes
Yield: 30 cupcakes
Prep Time:30 minutes
Cook Time:20 minutes
For the Cupcakes:
3 cups light all-purpose flour (like White Lily)
2 cups sugar
1 Tb. baking powder
Zest of 2 lemons
3/4 tsp. salt
1 cup (2 sticks) room temperature unsalted butter, cut into 1-inch cubes
1 cup whole milk
1 Tb. lemon juice
1 tsp. pure vanilla extract
For the Raspberry Frosting:
8 oz. cold cream cheese
¾ cup room-temperature butter
½ cup raspberry jam ("spreadable fruit" is thicker and easier to work with)
½ tsp. vanilla
Pinch of salt
1 drop red food coloring
3+ cups powdered sugar
Preheat oven to 325° F. Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.)
Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined. Add the butter, mixing until just coated with flour.
In a bowl, whisk together eggs, milk, lemon juice and vanilla. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
Divide batter evenly among liners, filling about two-thirds full.
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Should make about 30.
In the electric mixer, beat the cream cheese, butter and jam together until smooth. Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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