Raspberry Lemon Angel Food Cupcakes
Try this Raspberry Lemon Angel Food Cupcakes recipe, or contribute your own.
Try this Raspberry Lemon Angel Food Cupcakes recipe, or contribute your own.
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
- zest of 1 lemon
- cupcakes
- *spoon and sweep method: use a spoon to fill measu
- 1/2 cup imperial sugar confectioners powdered sugar
- 1/2 cup cake flour*
- 5 large egg whites at room temperature
- 1/3 cup imperial sugar extra fine granulated sugar
- 1/4 teaspoon pure almond extract
- zest of 1 large or 2 small lemons
- raspberry filling
- 1/4 cup seedless raspberry jam
- whipped lemon cream cheese frosting
- 1 1/4 cups heavy whipping cream
- 5 ounces reduced fat cream cheese
- 1/4 cup imperial sugar confectioners powdered sugar
- fresh raspberries for serving
- Carbohydrate 4.72291926167917 g
- Cholesterol 23.5036426975 mg
- Fat 6.55250574828616 g
- Fiber 0.104398336354271 g
- Protein 2.7070323180625 g
- Saturated Fat 3.96208928261123 g
- Serving Size 1 1 cupcake (43g)
- Sodium 109.825749404167 mg
- Sugar 4.6185209253249 g
- Trans Fat 0.448448630394712 g
- Calories 88 calories
Step-by-step
- Place a rack in center of your oven and preheat oven to 350°F. Line a standard muffin tin with paper liners and set aside.
- Sift together powdered sugar and cake flour. Repeat, sifting three times total. Set aside.
- Beat together egg whites, cream of tartar, and salt in bowl of an electric mixer fitted with a whisk attachment or a large mixing bowl on high speed until medium-stiff peaks form, about 1 minute. Reduce mixer speed to medium, then slowly pour in granulated sugar. Continue beating until egg whites are thick and glossy. Beat in almond extract and lemon zest.
- With a measuring scoop, scatter 1/4 cup of flour mixture over top of bowl with egg whites. With a rubber spatula, gently fold egg whites in. When most of flour has disappeared, sprinkle another 1/4 cup over top, then repeat. Continue sprinkling and folding by 1/4-cup increments, just until all flour is incorporated.
- Divide batter between prepared cups, filling cups no more than 3/4 of the way. Bake until tops are golden, spring back lightly when touched, and any cracks in top of cupcakes feel dry and not at all sticky, about 15 minutes. Let cupcakes cool in the pan for 5 minutes, then very gently transfer to a wire rack to cool completely.
- Fill cupcakes: With a small, sharp knife such as a pairing knife, cut a small hole in top center of each cupcake, lifting a bit of cake out to make a well. Carefully spoon 1 teaspoon of raspberry jam into each hole, then replace piece of cake that was removed.
- Prepare frosting: In a mixing bowl, whip heavy cream with very clean beaters on medium-high speed until stiff peaks form. In a separate bowl, beat cream cheese on medium speed until smooth creamy, 1 to 2 minutes. Slowly add in powdered sugar, then lemon zest and beat until combined. With a rubber spatula, fold whipped cream into the cream cheese. Frost cupcakes with a knife or a piping bag, then top with each with a fresh raspberry.
- Leftover cupcakes can be stored in the refrigerator for up to 2 days.
Raspberry Lemon Angel Food Cupcakes: A Delightful Treat
As a busy working mom, finding time to bake is a luxury, but when I do, it's got to be worth it. These Raspberry Lemon Angel Food Cupcakes are precisely that – a worthy investment of time and effort that results in a dessert both elegant and utterly delicious. The delicate texture of the angel food cake base, the sweet tang of lemon, and the burst of raspberry jam in the center create a symphony of flavors that's hard to resist. They’re perfect for a weekend brunch with friends, a special occasion, or even just a little pick-me-up on a busy Tuesday. The recipe itself isn't overly complicated, but there are a few key steps that I've learned through trial and error to ensure perfectly light and airy cupcakes. One thing I love about this recipe is its versatility; you could easily adapt it to other berry fillings or even experiment with different citrus zests.
The process of making these cupcakes is surprisingly therapeutic. The rhythmic whisking of the egg whites, the careful folding of the flour, the delicate spooning of the raspberry jam – it’s a calming sequence that allows for a moment of mindful baking in the midst of a hectic schedule. And the result? A batch of cupcakes that are as beautiful as they are tasty. The vibrant pink of the raspberries peeking through the fluffy white frosting is a feast for the eyes, while the subtle lemon aroma fills the kitchen with a refreshing scent. I often find myself presenting these cupcakes as a small treat for colleagues or gifts for neighbours – it's a lovely way to brighten someone's day and share the joy of homemade baking.
Beyond the wonderful taste and visual appeal, these cupcakes are also surprisingly easy to transport. Unlike some delicate desserts, these hold their shape well and travel beautifully, making them perfect for picnics, potlucks, or taking to a friend's house. The recipe makes a dozen, plenty to share or save for yourself. This recipe has quickly become a favourite in my household. My kids love them and even my husband, who typically isn’t a big dessert person, is always happy to enjoy one (or two!). It's a recipe that balances the indulgence of a treat with the ease of a manageable baking project, a perfect combination for a busy life. I encourage you to give them a try – I’m confident they'll become a staple in your kitchen as well.
Tips for Success:
- Room Temperature Eggs: Make sure your egg whites are at room temperature for optimal volume and texture.
- Clean Beaters: Any trace of fat in your mixing bowl or beaters will prevent the egg whites from whipping properly. Ensure everything is perfectly clean.
- Gentle Folding: Don't overmix the batter after adding the flour mixture. Gently fold until just combined to maintain the lightness of the cake.
- Don't Overbake: Overbaked cupcakes will be dry. Start checking for doneness at the 12-minute mark and adjust accordingly.
- Chill the Frosting: If the frosting is too soft, chill it in the refrigerator for 15-20 minutes before frosting the cupcakes.
I hope you enjoy this recipe as much as I do! Let me know in the comments if you give it a try and how it turns out.
