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Raspberry Lemon Cupcakes

buttercreamblondie.com
  • minutes
  • Serves 18

INGREDIENTS

5

Lemon, Zest of

1

Raspberries, Fresh

6

Egg yolks

2

Eggs

1/2 cup

Lemon juice, fresh

1 tsp

Vanilla bean paste

1 1/2 cups

Ap flour

1 1/4 tsp

Baking powder

1/4 tsp

Baking soda

3/4 cup

Granulated sugar

1 pinch

Salt

1/2 tsp

Salt

1 cup

Sugar

9 oz

Butter, unsalted

1 cup

Sour cream

Tip #807 for filling the cupcakes