Lemon Cupcakes with Raspberry Mousse Cups
Moist, tender lemon cupcakes with lemon buttercream topped by white chocolate cups filled with Raspberry Mousse
Equipment
- Food Processor
- Fine Mesh Strainer
- Silicone Mold
- Cupcake Pan
- Stand Mixer or Hand Mixer
Ingredients
For the Lemon Cupcakes
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ cups all-purpose flour
- 2 teaspoon teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk*
- 2 tablespoon Tablespoons lemon zest*
- ⅓ cup fresh lemon juice*
For the Lemon Buttercream
- 2 cups softened butter
- 6 cups powdered sugar
- Pinch of Salt
- 2 tablespoon heavy cream or milk
- Zest and juice of 2 unwaxed lemons
For the White Chocolate Cups
- 8 ounces white chocolate, chopped
For the Raspberry Mousse
- 2½ cups fresh raspberries
- 9 oz white chocolate chopped finely
- 1 ½ cups heavy cream DIVIDED
- 2 teaspoon unflavored powdered gelatin
- ⅛ teaspoon salt
- 2 teaspoon unflavored powdered gelatin
- 2 Tablespoons water
- Pink food coloring optional
- 8 ounces fresh whole raspberries For topping
Instructions
Make the Cupcakes
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- In the bowl of a stand mixer or in a large bowl with a hand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed for about 2 minutes. Scrape down the sides of the bowl and add eggs, one at a time, and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Set aside. In a small bowl or measuring cup, mix together the milk, lemon juice, and zest.
- Whisk together the flour, baking powder, and salt in a medium bowl. Add ⅓ of the dry ingredients into the wet ingredients with the mixer on low speed, then slowly add half of the milk mixture. Add ⅓ more of the dry ingredients, followed by the remaining milk mixture, and ending with the last of the dry mixture. Once combined, stop the mixer. Do not overmix the batter.
- Scoop the batter evenly into 12 cupcake liners, filling them about ⅔ full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they’re done. Remove from the oven and allow to cool completely before frosting.
Make the Buttercream
- Beat the butter on high speed for 4 to 5 minutes, until the butter is light in color and very airy. Add half of the powdered sugar, the heavy cream, pinch of salt, lemon juice, and lemon zest. Mix on low speed at first and then turn up to high speed and beat until light and fluffy. Turn down to low and add the remaining powdered sugar, one cup at a time. Once all of the sugar has been added, turn up to high and beat until light and fluffy. Add more cream (a tablespoon at a time) if the buttercream is too stiff or more powdered sugar if the buttercream is too soft to hold its shape for piping.
- Add the buttercream to a piping bag with your chosen piping tip. Frost the completely cooled cupcakes with lemon buttercream.
Make the White Chocolate Cups
- In a microwave-safe bowl, heat the finely chopped white chocolate on 30-second bursts, stirring in between bursts, until melted and smooth. Add a spoonful of melted white chocolate to each of the round mold cavities. Use the back of the spoon or a clean paintbrush to spread the white chocolate into a thin layer that completely coats the inside of the mold. I make a couple more than I need just in case some break when I remove them from the mold.
- Repeat the process for each cavity in the mold and then turn the mold over on top of a piece of parchment paper. Allow the extra chocolate to drip out for about 5 minutes. Turn the mold back over and refrigerate until set.
- Once the chocolate is completely set, gently remove the cups by pushing gently on the bottom, gently holding the cup as it releases.
Make the Raspberry Mousse
- Make a raspberry puree by blending 1 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out ½ cup of raspberry puree.
- Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally. Add a few drops of pink food coloring to boost the pink color, if desired.
- While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
- Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the raspberry mixture, and once it’s incorporated, gently fold in the remaining whipped cream. Refrigerate the mousse for 30 minutes to an hour for the mousse to set. Stir well and then add to a piping bag. Pipe the mousse into the white chocolate cups and top with a fresh raspberry. Place the cup on top of an iced cupcakes and chill.
- Store the cupcakes in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1cupcakeCalories: 544kcalCarbohydrates: 103gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 60mgSodium: 226mgPotassium: 125mgFiber: 0.5gSugar: 89gVitamin A: 697IUVitamin C: 0.3mgCalcium: 119mgIron: 1mg
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