Lemon Cupcakes with a Raspberry Mint Glaze

Mariel here. No, I didn’t host an afternoon tea party or a taffeta-bombed bridal shower, but judging by the colorful cupcakes I whipped up, I might as well have. A little more grown-up than what’s usually parceled out at pre-K, these lemony treats are spruced up with a demure raspberry mint glaze – a la your favorite mojito. Light, fresh and impeccably well-dressed, these pretty packages make snappy hostess gifts or passed desserts. Sure, they’re a tad summery – that’s probably why Costco had raspberries on deep discount – but they’re well worth the out-of-season calorie splurge.

Incidentally, if you’d prefer a full-size confection, my mom makes an incredible Lemon Pound Cake with Fresh Strawberries, which served as the muse for this dish. As I’ve mentioned before, I’m partial to small-size desserts.

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Lemon Cupcakes with a Raspberry Mint Glaze
Makes 12 cupcakes

Ingredients for the Cupcakes:
1 ½ cups all-purpose flour – stock
1 teaspoon baking powder – stock
½ teaspoon baking soda – stock
1/8 teaspoon salt – stock
½ cup unsalted butter, room temperature – stock
1 cup granulated sugar – stock
1 whole egg, room temperature – stock
2 egg whites, room temperature – stock
½ cup low fat sour cream, room temperature – $1.79
1 teaspoon pure vanilla extract – stock
1/3 cup fresh-squeezed lemon juice (you’ll need about 3 lemons for the cupcakes and glaze) – $0.75

Ingredients for the Glaze:
1 ½ cups powdered sugar – stock
½ cup low fat sour cream – calculated above
1/8 teaspoon salt
½ teaspoon pure vanilla extract – stock
1 Tablespoon mint, chopped finely – $0.79
½ cup of raspberries – $3.00
2 Tablespoons fresh-squeezed lemon juice – calculated above
Grand total assuming well-stocked kitchen: $6.33
Cost per cupcake: $0.53

Directions for the Cupcakes:
1. Preheat the oven to 350 degrees. Line a cupcake tin with paper liners.

2. Lightly whisk flour, baking powder, baking soda and salt in a large bowl.

3. Using an electric mixer on high, cream the butter and sugar until it’s fluffy.

4. Reduce speed to medium and add the egg and egg whites. Add the vanilla and sour cream. Beat a few seconds until incorporated.

5. With the mixture on slow, gradually add the dry mixture alternating with the lemon juice until blended (make sure to dredge up any butter that may be sticking to the bottom of the bowl).

6. Portion batter into cupcake liners filling about ¾ full

7. Bake for 25 minutes until the tops are dry to the touch and slightly golden. Gently remove from the pan and allow to cool on wire racks.

Directions for the Glaze:
1. In the bowl of an electric mixer, beat sour cream and salt for about 5 seconds.

2. On medium speed, gradually add powdered sugar until fully incorporated.

3. Add vanilla and lemon juice and beat until combined. Add the raspberries and mint until just combined. Remember, a glaze is runnier than a frosting. Let the glaze set/thicken in the fridge for about 5 minutes.

4. Allow your cupcakes to cool completely before glazing. I prefer to glaze in two parts – add one coating, then go back and add another layer after the first sets. Garnish with a sprig of mint and enjoy!


    • feastonthecheap says

      Let us know what fruit you use. Blueberries? They would be great! Don’t know if you can get frozen berries, but I have used them in the winter months for recipes just like this one. Check your grocer’s freezer. Maybe you’ll find raspberries or strawberries or some mixed combo. Cheers! M & M


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