It is the one popsicle my kids agree on….the bomb pop popsicle covers all the bases. Cherry, lemonade and blueberry….all wrapped up into one delicious popsicle. They scream summertime fun. I wanted to come up with a cupcake that had all that summertime goodness. The bomb pop cupcake was born. I shared this recipe about a year ago on another blog…but I never got around to sharing it with you here. I worked in some fresh raspberry syrup…along with a fluffy lemon cupcake….it taste just like a bomb pop—even without a blueberry. You could add a fresh blueberry on the top though…I went with raspberry…either would work though.
Don’t these look summery:)
You can top them with these little homemade flags….just print out on your home printer…cut up and tape to some festival straws:)
Bomb Pop Cupcake Recipe (summertime recipes)
- For the cupcakes:
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 tablespoon finely grated lemon zest
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 3/4 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 1 cup fresh raspberries
- 1/2 teaspoon pure vanilla extract
- Additional fresh raspberries for garnish-if desired
- Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt; set aside.
- Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
- Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to rack(s) to cool completely.
- While the cupcakes are cooling, make the raspberry buttercream frosting. In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.
There is nothing like fresh lemon zest in a fluffy homemade cupcake….very easy and it makes all the difference. You can make the cupcakes a day ahead and whip up the raspberry buttercream the same day. If you aren’t feeling that adventurous—just add the raspberry syrup into some store bought frosting. If it is too thin…thicken with powdered sugar.
Go bake up some summertime….:)