Try-it Tuesday: Vanilla Lemon Cupcakes with Raspberry Cream Cheese Frosting

I’ve been known to say things like, “I would eat cream cheese frosting on mud”…and maybe even mean it.

And lately, I’ve been having fun adding new twists to my frosting obsession.

Remember the Apple Butter version? (I remember the apple butter version).

Well, this time around I went for raspberry and came up with:

I realize there’s been a rather shameful lack of Valentine’s Day themed posts around these parts (like, not any), but nothing says V-day sweets like cupcakes to me (not even chocolate, gasp!).

And cupcakes with pink icing?

They’re practically overqualified, right?

To make a batch of your very own, start by whipping up some vanilla cupcakes. You can use a mix or, like I did, make some from scratch, using your favorite recipe.

I already shared mine a while back.

For my filling, I followed this recipe to come up with this creamy, tangy lemon curd:

Then I piped a generous glob into each cupcake.

And now for the best part:

Raspberry Cream Cheese Frosting

What you’ll need:

• 6 oz. fresh raspberries (frozen would be fine too)
• 2 lb. bag of confectioner’s sugar
• 1/4 cup butter (1/2 a stick)
• 4 oz of cream cheese (1/2 a block)
• 1 tsp. vanilla
• 1-3 tbsp. sugar
• 1 tbsp. flour

1, Beat butter and cream cheese together in mixer until smooth and then set aside.

2. Put all the raspberries in a small saucepan on low heat, and sprinkle with 1 tbsp. of sugar and 1 tbsp. of water.

Keep adding sugar 1 tsp. at a time until the raspberries are sweetly tart but do not prompt a “bitter beer face” moment.

2. As the raspberries begin to break down, stir them gently with a spoon or metal whisk to keep them from sticking to the pan. Once they are a saucy consistency, add 1 tbsp. of flour and continue whisking slowly until mixture begins to simmer and thickens slightly.

3. Remove from heat and set aside to cool.

4. Add 1/4 bag of powdered sugar and 1 tsp. of vanilla to the cream cheese/butter mixture, and mix on low speed.

5. Keep adding powdered sugar a little at a time until the frosting gets too stiff to mix.

6. Add 1 tbsp. of cooled raspberry sauce to the frosting and mix on low speed.

7. Keep adding raspberry sauce and powdered sugar until you have the consistency and level of raspberry flavor you want (for me it was 3/4 of a bag of powdered sugar and 3 1/2 tbsp. of raspberry sauce).

8. Attempt to pipe frosting onto your cupcakes, wondering why in the world your hand is cramping with the effort of attempting to squeeze the dang stuff out of the extra-large star tip you chose.

9. Slap forehead in realization that the flipping raspberry seeds are clogging up your tip.

10. Scrape massive gobs of yummy pink goo out of the the piping bag and proceed to messily attack your cupcakes with a butter knife (that description may be too violent for V-day…feel free to look away).

11. Lament the ugliness of your cupcakes and spray a little whip cream on top in an attempt to distract from their subpar appearance (you’ve seen the ingredients for these puppies so far…a few extra calories aren’t going to hurt).

12. Shrug and proceed to shove half a cupcake in your mouth.

13. Immediately cease to care about subpar appearance as the textures and flavors of fluffy cake, tart lemon curd, and sweet raspberry explode in your mouth.

14. Eat 3 more cupcakes.

14. Go to bathroom to wash hands (raspberry cream cheese frosting + lemon curd = a glorious mess!). Discover large smear of pink on forehead and stare in confusion until suddenly remembering frustrated forehead-slapping moment.

15. Shrug and go eat another cupcake.

Happy V-day, everybody!

Hope you get to spend it with the ones you love most!

P.S. I need your help with a *very* important decision tomorrow for Wardrobe Wednesday. I so hope you’ll help me out!

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