Chocolate Frosted Lemon Cupcakes
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Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)

Chocolate Frosted Lemon Cupcakes

NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 7%
CARBS 37G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER26G TOTAL SUGAR
FAT 18G51% OF CAL
11G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bright lemon cupcakes filled with sweet raspberry puree and topped with rich, fudgy chocolate frosting. These filled cupcakes are perfect for celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 18
  • 1 ½ cups cake flour ((192 grams))
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tbsp. lemon zest
  • ½ cup unsalted butter (cut into 16 pieces, softened slightly but still cool)
  • 1 cup granulated sugar
  • 3 eggs (at room temperature)
  • 1/3 cup milk (whole milk is best, at room temperature)
  • ¼ cup lemon juice
  • 1 tsp. vanilla extract
  • 4 ounces frozen raspberries (thawed)
  • 2 tbsp. water
  • 2 tbsp. granulated sugar
  • 1 tsp. cornstarch
  • 3 oz. bittersweet chocolate (finely chopped)
  • 1 cup unsalted butter, at room temperature
  • 1 ½ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 pinch of salt
  • ¼ cup plain Greek yogurt
  • Fresh raspberries (for garnish)
PREP
45M
SODIUM
60MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.