I really love these cupcakes, they are so moist and light. The raspberry cream adds another dimension that makes them a taste sensation. If you don't like raspberry you could use blueberries, or even blackberries. I don't know how well strawberry would work. Give these a try, they are very light and refreshing. :)
Lemon Cupcakes:
* 1 1/3 cups flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 6 tablespoons butter, softened
* 2/3 cup sugar
* 2 large eggs, lightly beaten
* 1 tablespoon ground lemon zest
* 2 tablespoons lemon juice
* 1/2 cup sour cream
* 1/4 teaspoon lemon extract
Preheat oven to 350F; Line 12 muffin tins with paper liners and set aside.
To make the batter whisk flour, baking soda, baking powder and salt in a small bowl; set aside.
In medium bowl, beat the butter until light and fluffy.
With mixer on high speed, gradually beat in sugar, and continue beating until mixture is very light and fluffy.
Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
Lower speed to low, alternately beat in flour mixture and sour cream, beating just until blended.
Bake cakes about 20 minutes.
Raspberry Cream:
1 pint heavy whipping cream
1/2 - 2/3 cup granulated sugar
1 10 oz. bag frozen unsweetened raspberries
Thaw raspberries; When thawed, blend in a blender until pureed.
Place sieve over a bowl, strain raspberry puree. With a rubber spatula press the sides of the sieve to get all the juice out.
Mix whipped cream until soft peaks form, add 1/2 cup to 2/3 cup of sugar depending on how sweet you'd like it to the whipped cream. Once heavy peaks form, spoon in the strained raspberry puree a little at a time into the whipped cream and continue to whip with the mixer. Once you've added as much raspberry as you'd like, cut the cupcakes in half and dollop the raspberry cream between the two halves. Dust with powdered sugar. Enjoy!
