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Bomb Pop Cupcake Recipe (summertime recipes)

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings: 12
Author: Tracie at CleverlyInspired

Ingredients

  • 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
  • Frosting:
  • 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

Instructions

  • 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.