White Chocolate Lemon Cupcakes with Raspberry Frosting
Soft and light lemon cupcakes made with lemon zest and white chocolate flavors throughout and topped with a smooth and creamy raspberry cream cheese frosting
½Tbspcornstarch + splash of cold wateradded separately
Frosting:
16ozcream cheeseroom temperature
½cupbutterroom temperature
1/4cupraspberry puree
1½cupspowdered sugar
Instructions
Raspberry Puree:
Add raspberries into a small sauce pot, heating over medium heat.
Add lemon juice and sugar. Stir well.
Cook for about 10-15 minutes, stirring often and mashing the berries.
Mix cornstarch and a splash of cold water and add it to the berries. Mix well and let it thicken. Once the berry mixture thickens, take off heat.
Cupcakes:
Preheat the oven to 350 and line a muffin pan with cupcake liners.
Sift flour, baking soda, salt and baking powder together and set aside.
Make sure your other ingredients are ready.
In a bowl of an electric mixer (use paddle attachment), beat egg whites for a few seconds and slowly start pouring in sugar. Beat for 3-4 minutes, until white and fluffy.
Start pouring in oil, slowly, as the eggs are still beating on medium-high.
Add vanilla and lemon extract and lower the speed to low.
Alternating, add flour mixture and buttermilk in two parts. Mix until just combined.
Add lemon zest. Make sure to scrape sides and bottom of the bowl and mix until all incorporated.
Fold in white chocolate chips.
Divide batter among the cupcake cups, filling them about 3/4 of the way.
Bake for 18-20 minutes.
Cool completely before frosting! (At least an hour.)
Frosting:
Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes.
Lower the speed to low and beat in powdered sugar and raspberry puree.
Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
Frost the cupcakes as generously as you'd like.
Optional: add some shaved white chocolate to the top for more white chocolate flavor.