#53 Lemon Yogurt Raspberry Cupcakes

Well it's that time once again for MS Cupcake Club pick of the month. I've unfortunately missed the last 2 months but I luckily had sometime yesterday to make these lovely cupcakes picked by Jenny. Now if you have the Martha Stewart cupcake book you'll notice that these cupcake don't have frosting..... Well to me a cupcake isn't a cupcake unless it's got frosting! The only exception is cheesecake they really don't need frosting since they are so rich. Along with adding frosting I also decided to fill the centers with jam instead of cutting them up and layering the jam. Definitely much easier!

Lemon Yogurt Raspberry Cupcakes (courtesy of Martha Stewart)
When they ask for seconds you know it's a keeper!!!

The Goods
3 sticks of unsalted butter room temp.
2 3/4 cups flour sifted
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3lg eggs separated, room temp
1 1/4 cups sugar
1 heaping tablespoon of lemon zest
4 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1 cup of seedless raspberry jam or preserves

The How To
Preheat oven to 350 degrees. Whisk together sifted flour, baking soda, baking powder, and salt then set aside.

With the electric mixer on medium speed whisk the egg whites until soft peaks form.

Add 1/2 cup sugar and whisk until peaks are stiff and glossy. Transfer to a large bowl.

In another bowl cream the butter on medium-high speed until smooth. Add remaining 3/4 cup sugar and zest and beat until pale and fluffy.

Turn down the speed to medium-low and addd the yolks one at a time, beating until each is incorporated. Mix in vanilla and lemon juice.

Reduce the speed to low and add the flour in three batches alternating with two additions of yogurt, and beating until just combined after each. Whisk one third of the fluffy egg whites into the batter to lighten, then fold in the remaining whites.

It will be super thick before adding the egg whites.
Whisk in about 1/3 to lighten the batter.
Make sure to all the egg whites are folded in before baking.
 Divide batter evenly among tins filling each about three-quarters full. Bake for 18-20mins and rotate halfway through the bake time. Transfer tins to a wire rack to cool completely.

While the cupcakes are cooling whip up some light and fluffy Swiss Buttercream you can find the directions from my Lemon blueberry cupcakes but instead of blueberries add in a 6oz container of fresh raspberries and 1 heaping tablespoon of lemon zest after all the butter has been added.

Time for assembly!!! Fill the centers with jam and top those cuppys with frosting and a fresh raspberry :)

Much better with frosting!!!

After frosting these I finished up on some new toppers for my store they look pretty good on the cupcakes!!

Click here to find out the details for these cute Monogram Cupcake Toppers!
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Lemon Meringue Cupcakes