Spring has sprung with these raspberry-lemon cupcakes from Dough-Eyed

Nicole Hampton, creator of Dough-Eyed, writes a Colorado-based blog with original recipes that focus on high-altitude baking techniques. Hampton is a native, born and raised in Aurora, Colorado, and says she’s been baking with her mom and grandma since she could reach the counter. She admits that her interest in the science of baking was initially just a hobby and that starting from-scratch “was a pretty big mystery to me.” Today Hampton carves out her own approach using her experience living at elevation and shares modifications with her readers who struggle with making the climb.

“I get a lot of comments from people that lived at sea level for most of their life and they find that their recipes no longer work,” says Hampton. “My main goal is to help people learn to bake at high-altitude, from scratch.”

Nicole Hampton, creator of Dough-Eyed.

Raspberry-Lemon Cupcakes

For the cupcakes:
  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • tbs. lemon zest
  • tsp. lemon extract 
  • 1/4 cup sour cream
  • 1 cup cake flour
  • 1/2 cup all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup lemon juice 
For the frosting:
  • 1 1/2 cups softened butter 
  • 3 cups powdered sugar
  • 1/4 tsp. salt
  • 1/2 cup raspberry preserves
  • 1/4 cup heavy cream
  • 1 tbs. lemon zest
  • 5-6 fresh raspberries (optional)

Instructions

For the cupcakes:
  1. Preheat your oven to 350 degrees, and line a 12 cup muffin tin with paper liners of your choice.

  2. In a large bowl, beat together the softened butter and sugar until fluffy. Beat in the eggs, lemon extract, lemon zest and sour cream until combined.

  3. Add in the cake flour, all purpose flour, baking powder and salt. Beat together until a thick batter just starts to come together, and then add the lemon juice. Beat until smooth.

  4. Scoop your batter evenly into your 12 muffin tins, or into 11 cups if you want a fuller cupcake.

  5. Bake for 18-20 minutes, or until a toothpick tester comes out clean. Cool completely before frosting.

For the frosting:
  1. In a large bowl, beat together the butter and powdered sugar until smooth.

  2. Add in the salt, raspberry preserves, cream, lemon zest and fresh raspberries, and beat until smooth. Add more powdered sugar or cream to achieve your desired consistency.

  3. Frost cupcakes as desired. Enjoy!

On Tuesday, October 9, Hampton’s first cook-book “Sugar High: Sweet and Savory Recipes from Your High-Altitude Kitchen” publishes, but copies are currently available for pre-order through Amazon for $24.99.

*Recipe and all images courtesy of Dough-Eyed.

One thought on “Spring has sprung with these raspberry-lemon cupcakes from Dough-Eyed

  • March 20, 2018 at 10:05 am
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    Nikki Hampton is amazing. Love her recipes and her style. Can’t wait to buy her cookbook. My whole family is a fan!

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