Homemade Lemonade Cupcakes with Raspberry Filling: A Sweet Gesture for Teacher Appreciation
As a parent deeply invested in my children’s education, I’ve had the immense privilege of witnessing the dedication and passion of the teachers at their Catholic school. Located conveniently close to our home, this institution is truly a treasure, largely due to its exceptional staff. These educators don’t just teach; they inspire, nurture, and genuinely care about each and every student. It’s truly a jackpot when it comes to finding teachers who go above and beyond, making a real difference in our children’s lives. The constant anecdotes from my kids about how a teacher did something “so nice” or “SO funny!” are heartwarming reminders of the positive environment they foster daily.
Baking with Heart: My Tradition of Homemade Teacher Gifts
Many of my children’s teachers are aware of my passion for baking and my food blog. Some even follow it regularly, which makes my culinary adventures all the more special. Throughout the year, I make it a point to incorporate something homemade into my gifts for them. It’s a small way to express gratitude and share a piece of my passion. I always hope they enjoy these personalized treats as much as I enjoy making them, and their enthusiastic feedback certainly suggests they do!
Celebrating Educators: Teacher Appreciation Week and Unexpected Compliments
Recently, our school celebrated Teacher Appreciation Week, a dedicated time to honor the incredible efforts of our educators. As a room mom, I had the pleasure of assisting by overseeing classes, allowing the teachers to enjoy a special staff luncheon. Being actively involved in both the church and school food committees, I’m always eager to sign up for baking contributions whenever the opportunity arises. For the Teacher Appreciation luncheon, I prepared a batch of my renowned Chocolate Mint Candy Cookies. The school was decorated in an absolutely adorable “Candy Land” theme, and these festive cookies, with their delightful candy appeal, perfectly complemented the cheerful atmosphere.
As I was leaving after the luncheon, a moment occurred that truly touched my heart. One of the teachers approached me and mentioned that she had specifically inquired which of the baked goods I had made, as she was thoroughly enjoying them. This seemingly simple compliment resonated deeply with me; it was one of the most significant and cherished compliments I have ever received. The thought of it continues to bring a smile to my face, reaffirming the joy and connection that homemade treats can bring.
A Sweet Surprise: Crafting Custom Cupcakes for a Special Birthday
Little did the teachers know, they were in for another sweet surprise from my kitchen the very next day! The school librarian had contacted me with a special request: she wanted to order cupcakes for the computer teacher’s birthday. They were planning a staff meeting and wished to surprise her with a delicious array of treats. The initial request was for 60 chocolate cupcakes with classic buttercream frosting, a timeless favorite that always pleases a crowd.
During our discussion, I enthusiastically suggested my popular Lemonade Cake with Blueberry Filling, proposing that we could easily adapt the filling to her preference. She loved the idea and thought raspberry would be a fantastic alternative, and just like that, these vibrant Lemonade Cupcakes with Raspberry Filling were born. The bright, tangy lemonade flavor perfectly complements the sweet-tart burst of fresh raspberries, creating a truly refreshing and delightful cupcake.
With two flavors decided – classic chocolate and refreshing lemonade raspberry – she entrusted me with the creative freedom to choose a third. For a while, I had been eager to try a recipe for a Fresh Strawberry Cream Cake, and this was the perfect opportunity to experiment. I decided to transform that concept into these light and airy Fresh Strawberry Cupcakes, bursting with the natural sweetness of ripe strawberries. The trio of flavors offered a wonderful variety, ensuring there was a perfect cupcake for every palate.
All three cupcake varieties were an absolute hit! I was genuinely overwhelmed by the shower of compliments and appreciation from numerous staff members. It truly warms my heart to know that my baked goods contributed to such a joyful celebration. It’s moments like these that make all the effort worthwhile. Thank you for allowing me to be a part of such a wonderful party and for giving me the opportunity to share my love of baking with your incredible teaching staff!
These delightful cupcakes should be stored in the fridge to maintain their freshness and flavor. Whether you’re making them for a special occasion, a teacher appreciation event, or simply as a refreshing summer treat, these Lemonade Cupcakes with Raspberry Filling are sure to impress. Box them up and deliver them to your favorite top-notch teaching staff, or enjoy them with loved ones at home!
This recipe yields approximately 20 cupcakes, perfect for sharing or savoring over a few days. Don’t forget to keep an eye out for the recipes for the other two delicious cupcakes – the classic chocolate buttercream and the fresh strawberry cream – coming soon to the blog!
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Print Recipe
Lemonade Cupcakes with Raspberry Filling
These Lemonade Cupcakes with Raspberry filling are a refreshing flavorful treat that everyone will enjoy.
Ingredients
- Filling: (Prepare 24 hours before making the cake)
- 1 – 12 ounce package frozen raspberries
- 1/2 cup water
- zest and juice of 1 lemon (about 2 T of each)
- 1/4 cup sugar
- 2 Tablespoons of cornstarch dissolved in 2 Tablespoons of water
- Cake:
- 1 – 15.25 ounce box white cake mix
- 3/4 cup frozen concentrate lemonade
- 1/2 cup water
- 4 egg whites
- 1/3 cup vegetable oil
- a couple drops of yellow food coloring (optional, for vibrant color)
- Frosting:
- 6 cups powdered sugar
- 2 sticks salted butter
- 3-4 Tablespoons of Lemonade concentrate.
- yellow food coloring
- Fresh Raspberries (for garnish)
Instructions
- For the Raspberry Filling:
- In a medium saucepan, combine water and frozen raspberries. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally. This will help break down the raspberries and release their juices.
- Carefully strain the raspberry mixture through a fine-mesh sieve into a clean saucepan to remove all the seeds. Return the smooth raspberry sauce to the saucepan.
- Add sugar, lemon juice, and lemon zest to the raspberry sauce. Simmer for another 5 minutes, allowing the flavors to meld and the sugar to dissolve completely.
- In a small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry. Gradually whisk this cornstarch mixture into the simmering raspberry sauce. Continue to simmer and stir until the filling thickens to your desired consistency, usually about 5 more minutes. Remove from heat.
- Transfer the raspberry filling to a clean container and place it in the refrigerator for at least 24 hours to allow it to fully set and chill before using.
- For the Lemonade Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
- In a large mixing bowl, combine the white cake mix, frozen lemonade concentrate, water, egg whites, and vegetable oil. Stir all ingredients together until they are just incorporated.
- Beat the mixture on medium speed with an electric mixer for 2 minutes. If desired, add a couple of drops of yellow food coloring to enhance the lemonade hue.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
- For the Lemonade Frosting and Assembly:
- In a large bowl, beat the softened salted butter until it is light and creamy.
- Gradually add half of the powdered sugar and mix until incorporated. Then add the remaining powdered sugar and the lemonade concentrate. Mix until everything is combined, then beat on high speed until the frosting becomes light and fluffy. Add a couple of drops of yellow food coloring until your desired shade is achieved.
- Using a small knife or a cupcake corer, make a small hole in the center of each cooled cupcake.
- Carefully fill each hole with the chilled raspberry filling.
- Pipe the lemonade frosting generously onto each cupcake. Garnish each cupcake with a fresh raspberry for an extra touch of elegance and flavor.
- Store the finished cupcakes in the refrigerator to keep them fresh, especially due to the fruit filling and buttercream frosting. Enjoy!
Nutrition Facts
Serving: 1
|
Calories: 357kcal
|
Carbohydrates: 54g
|
Protein: 2g
|
Fat: 16g
|
Saturated Fat: 7g
|
Polyunsaturated Fat: 8g
|
Cholesterol: 25mg
|
Sodium: 161mg
|
Fiber: 1g
|
Sugar: 46g