Raspberry Lemon Cupcakes I SIMPLi

RECIPES

iNGREDIENTS

For the cupcakes

Quantities

For the frosting

Quantities

iNSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, combine the granulated sugar and lemon zest. With your fingers, rub the lemon zest into the sugar to release the oils. The consistency should be like wet sand. Add the olive oil and whisk to incorporate. Add the eggs, one at a time, whisking well after each addition. Add the whole milk, yogurt, lemon juice, and vanilla extract and whisk to combine. Add the all-purpose flour, baking soda, and peruvian pink salt and whisk until combined.
  3. In a small bowl, combine the raspberries and the ½ tablespoon all-purpose flour. Toss to coat the raspberries and discard any excess flour. Add the flour-coated raspberries to the cupcake batter and fold to incorporate. Divide the batter evenly among the 12 cupcake liners.
  4. Bake for 5 minutes at 425 degrees Fahrenheit, and then lower the oven temperature to 375 degrees Fahrenheit and bake for an additional 10 - 12 minutes. A cake tester inserted into the center should come out clean. Remove from the oven and allow to cool in the pan for 1 minute. Carefully remove the cupcakes from the muffin tin and place them on a wire rack to cool completely.
  5. Meanwhile, place the two sticks of butter in a large bowl. Beat the butter with an electric mixer on medium speed until light and creamy. Add the powdered sugar, lemon juice, heavy whipping cream, lemon zest, and peruvian pink salt, and continue to mix until combined. If the frosting seems too thick, add a bit more heavy cream. If the frosting is too thin, add more powdered sugar.
  6. Once the cupcakes are completely cool, frost them using your preferred method (I like to use a piping bag), and top each with a fresh raspberry and edible flowers.

About the recipe

“Since perfectly ripe raspberries and juicy lemons are available year-round, these cupcakes are perfect in any season. They are festive enough to be celebratory and simple enough to enjoy for breakfast. The cupcakes have the perfect texture, thanks to [SIMPLi’s Olive Oil Blend](/content/collections/oils/products/extra-olive-oil-blend "SIMPLi’s Olive Oil Blend"/index.html), which combines sunflower oil and olive oil. The sunflower oil keeps the cupcakes light and moist, and the olive oil adds a depth of flavor that plays so beautifully with the bright lemon flavor. You can dress these cupcakes up or down (they’re equally delicious unfrosted with a pat of salted butter—call them muffins!), and I’ve never met a person who doesn’t like the combination of raspberries and lemon!” - Barrett

About the Chef

Barrett Radziun is an enthusiastic home-baker and content creator residing north of Dallas, TX. Radziun’s passion for all things food-related began developing in childhood (his grandmothers’ cooking and baking were major influences on his culinary interests), but it wasn’t until graduate school that Radziun began to bake more seriously. During 2021, Radziun made it his New Year’s Resolution to bake through every recipe in Claire Saffitz’s book “Dessert Person,” recording photos and thoughts about each recipe on his Instagram account, @thetenorchef. Radziun’s online community of bakers and foodies has been growing ever since, and his content creation endeavors have led to collaborations with Betty Crocker, Vital Farms, Casablanca Market, Lifeway Foods, and many more! When he isn’t in the kitchen, Dr. Radziun is a college music professor and professional classical singer.

For more delicious baked goods and recipe inspiration, be sure to follow Barrett on Instagram!