Valentine Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist lemon cupcakes topped with silky Swiss meringue buttercream infused with tart raspberry reduction and piped into delicate roses. A special dessert for Valentine's Day or any celebration.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 6 oz raspberries (170g)
- 1 tbsp granulated sugar (12g)
- 1/2 lemon (juiced)
- 1 2/3 cups all purpose flour (213g)
- 1/4 tsp salt (1g heaping)
- 1/4 tsp baking soda (1g, heaping)
- 1 tsp baking powder (4g)
- 1 cup granulated sugar (200g)
- 3/4 cup unsalted butter (170g, melted)
- 1/2 cup sour cream (115g)
- 1/2 cup whole milk (118mL)
- 3 egg whites (room temperature)
- 1/2 tbsp vanilla extract (7mL)
- zest of a lemon
- pink food coloring
- 5 eggs (room temp)
- 1 1/2 cups granulated sugar (300g)
- pinch of salt
- 2 cups unsalted butter (454g)
- 1 tsp orange blossom water (5mL Optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 15m
- Sodium
- 96mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 34mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 96MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.