Raspberry Cupcakes With Lemon Marshmallow Frosting Recipe

Name: Raspberry Cupcakes With Lemon Marshmallow Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1 egg; 4 egg whites; 2/3 cup butter, softened; 1 teaspoon salt; 1 1/2 teaspoons vanilla; 4 teaspoons baking powder; 1 2/3 cups sugar; 1 pint raspberries; 1/2 cup milk; 2 1/4 cups flour; FROSTING; 2 large egg whites; 2 cups sugar; 1 cup water; 9 standard-size marshmallows; 3 1/2 tablespoons fresh lemon juice

Servings: persons

CUPCAKES
1 egg
4 egg whites
2/3 cup butter, softened
1 teaspoon salt
1 1/2 teaspoons vanilla
4 teaspoons baking powder
1 2/3 cups sugar
1 pint raspberries
1/2 cup milk
2 1/4 cups flour
FROSTING
2 large egg whites
2 cups sugar
1 cup water
9 standard-size marshmallows
3 1/2 tablespoons fresh lemon juice

1
CUPCAKES:.
2
Preheat oven to 350.
3
Puree raspberries. Put through sieve to remove seeds.
4
With an electric mixer, mix all cupcake ingredients on low speed to combine, and then on high speed for about a minute.
5
Pour into 18 prepared cupcake tins, and bake for around 20-25 minutes. Allow to cool completely before frosting.
6
FROSTING:.
7
In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside.
8
In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon -- about 15 minutes.
9
With mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer.
10
Add marshmallows, one at a time, to syrup mixture until the marshmallows melt down.
11
Gradually beat syrup into the frosting mixture until it reaches spreadable consistency.
12
Beat lemon juice inches.
13
Frost cooled cupcakes.

1509

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CUPCAKES, 1 egg, 4 egg whites, 2/3 cup butter, softened, and more.

Yes, Raspberry Cupcakes With Lemon Marshmallow Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cupcakes With Lemon Marshmallow Frosting

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