Lemon Raspberry Cupcakes

Raspberry and lemon are one of my favorite flavor pairings, whether it be in a tall glass of cold raspberry lemonade or in a fabulous dessert. I’ve been wanting to create a lemon raspberry cupcake all summer long. My aim was to make a cupcake with just the right balance so neither flavor stole the show. The sweet-tart raspberry filling is the perfect complement to the tender lemon cake. The cupcake is topped with a silky smooth Swiss meringue buttercream. Though you could certainly make the frosting with one flavor or the other, I divided it in half and created a swirl of half raspberry, half lemon buttercream. Pretty little cakes are finished off with candied lemon slices and fresh raspberries. I imagine these would be welcome at just about any event, whether it be a backyard barbecue or a summer bridal shower. Remember, though the cake, filling and frosting may seem involved, you can tackle the process in steps over a couple of days rather than doing it all at once. It’s worth it!

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