Raspberry Lemonade Cupcakes
Raspberry Lemonade Cupcakes are a healthy snack because it is loaded with lots of raspberries. It’s time to treat your kids to an awesome dessert! Make these Raspberry Lemonade Cupcakes
Raspberry Lemonade Cupcakes are a healthy snack because it is loaded with lots of raspberries. It’s time to treat your kids to an awesome dessert! Make these Raspberry Lemonade Cupcakes for those little devils and watch as their faces light up. A bowl of raspberries also contains high levels of vitamins, minerals and antioxidants. And the crumbled toppings are sure to make this a treat! So try these yummy raspberry lemonade cupcakes and share your comments!
You may also like Orange Cupcakes and Vanilla Cupcakes.
Raspberry Lemonade Cupcakes
Furthermore, I would like to give some of my suggestions for making raspberry lemonade cupcakes. Firstly, in this recipe. I used homemade applesauce. But you can also use the store bought unsweetened applesauce. For homemade applesauce, clean, peel, core and then cut one apple into small pieces. In a microwave-safe bowl, combine together apple pieces and 2 to 3 tbsp of water. Microwave it on high for 2 to 3 mins or until cooked. Then place it in a blender and pulse it for 2 to 3 times. Now unsweetened applesauce is ready to use. Finally, try to use cold butter for a crumble topping.
Raspberry Lemonade Cupcakes 2017-10-06 01:36:20
Serves 12 It's time to treat your kids to an awesome dessert! Print Prep Time 00:20 Cook Time 00:25 Total Time 00:45
Prep Time 00:20 Cook Time 00:25 Total Time 00:45 Ingredients
- 195 grams (1&1/2 cups) all purpose flour
- 1&1/2 tsp baking powder
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/4 cup (55 grams) unsalted butter at room temperature
- 1/4 cup unsweetened applesauce
- 3/4 cup sugar (150 g)
- 2 large eggs
- 1/3 cup milk (80 ml)
- 1 tablespoon lemon juice
- 1 tsp vanilla essence For Crumble Topping
- 1/4 cup all purpose flour (65 g)
- 30 grams (2 tbsp) cold butter
- 2 tbsp light brown sugar
- 1/4 tsp cinnamon powder
- pinch of salt Instructions
- Preheat oven to 180 degrees C. then line a 12 muffin cups pan with liners and keep it aside. Clean and pat dry raspberries with kitchen tissues.
- In a wide bowl combine together flour, baking powder, lemon zest and salt, mix well until combined.
- In the bowl of your electric stand mixer or with a hand mixer, combine the butter, unsweetened applesauce and sugar and then beat for 1 minute at high speed.
- Also scrape down the sides of the bowl by using a rubber spatula.
- Then add eggs, one at a time and beat well.
- Add lemon juice and vanilla essence, then beat just to combine. (the mixture will look curdled)
- Then add the flour mixture in 3 additions alternately with the milk in 2 additions, beat just until combined ( It starts and ends with flour).
- Then gently fold fresh raspberries into the batter.
- Fill each muffin cup about two-thirds full with batter.
- In a separate bowl, mix crumb topping ingredients together by using fork or hand until it becomes coarse crumbs.
- Finally, sprinkle on top of the muffins equally and place it in the preheated oven,
- Bake it for 20 to 25 mins or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and place on a rack to cool completely. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Raspberry Lemonade Cupcakes
Serves 1
Prep Time: 00:20
Cook Time: 00:25
Total Time: 00:45
Ingredients
- 195 grams (1&1/2 cups) all purpose flour
- 1&1/2 tsp baking powder
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/4 cup (55 grams) at room temperature unsalted butter
- 1/4 cup unsweetened applesauce
- 3/4 cup (150 g) sugar
- 2 large eggs
- 1/3 cup (80 ml) milk
- 1 tablespoon lemon juice
- 1 tsp vanilla essence
- 1/4 cup (65 g) all purpose flour
- 30 grams (2 tbsp) cold butter
- 2 tbsp light brown sugar
- 1/4 tsp cinnamon powder
- pinch salt
Instructions
- Preheat oven to 180 degrees C. then line a 12 muffin cups pan with liners and keep it aside. Clean and pat dry raspberries with kitchen tissues.
- In a wide bowl combine together flour, baking powder, lemon zest and salt, mix well until combined.
- In the bowl of your electric stand mixer or with a hand mixer, combine the butter, unsweetened applesauce and sugar and then beat for 1 minute at high speed.
- Also scrape down the sides of the bowl by using a rubber spatula.
- Then add eggs, one at a time and beat well.
- Add lemon juice and vanilla essence, then beat just to combine. (the mixture will look curdled)
- Then add the flour mixture in 3 additions alternately with the milk in 2 additions, beat just until combined ( It starts and ends with flour).
- Then gently fold fresh raspberries into the batter.
- Fill each muffin cup about two-thirds full with batter.
- In a separate bowl, mix crumb topping ingredients together by using fork or hand until it becomes coarse crumbs.
- Finally, sprinkle on top of the muffins equally and place it in the preheated oven,
- Bake it for 20 to 25 mins or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and place on a rack to cool completely.
By Santhi Therese
The Indian Claypot
