Meyer Lemon Raspberry Cupcakes
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla bean paste or 1 vanilla bean scraped
- 5 large eggs separated
- 1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
- 1 cup plus scant 1/3 cup cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- Meyer Lemon Curd
- Vanilla Bean Buttercream
- Sanding sugar
- 24 raspberries
- This recipe is vegetarian
- Produce
- Raspberries (24)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Cake flour (1 1/3 cup)
- Salt (1/2 teaspoon)
- Sanding sugar (1)
- Sugar (2 cups)
- Vanilla bean buttercream (1)
- Vanilla bean paste or 1 vanilla bean scraped (2 teaspoons)
- Dairy
- Butter, unsalted (1 cup)
- Sour cream (1 cup)
- Refrigerated
- Eggs, large (5)
- Meyer lemon curd (1)
Preparation
Read recipe preparation on marthastewart.com
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Published April 6, 2011 (1 year ago).
3 people saved this recipe.
