Success or Failure?
Success.
Why?
Think: Moist, succulent morsels of juicy raspberry bursting on your taste buds, as the buttery citrus frosting rounds out the tartness of the berries in every bite. That's right.
Since I heart frosting so much, I decided to get a little crazy and experiment with different flavors of cream cheese frosting. So, there was lemon cream cheese (my favorite), regular cream cheese frosting, and lastly.... wait for it.... banana cream cheese frosting. yes. 'nanas are back, bitches.
What I Learned About Life From This Cupcake:
That living alone sucks. I only made a dozen of these sweet little treats, gave away 6 of them, and still let 4 of them go to waste. Mold grows surprisingly quickly on baked-in raspberries if left on the counter for more than 3 days. This may not be a huge shock to people, but man. Was I blown away. Apparently I think baked goods are immune to mold. Makes me wonder about the shelf-life of certain baked goods that claim to use 'fresh' fruits.... they've been sitting pretty on my counter for at least a week now.... hmmmmmm. HMMMM.
Cupcake recipe credit goes to Ming of Ming Makes Cupcakes
Lemon Cream Cheese frosting credit goes to me :) mwahahaha. I seriously don't know how to replicate it. I think I added about a 1/2 tsp of lemon zest + 1 Tbs of lemon juice. I'll let you know more accurately the next time I make lemon cream cheese frosting. which will be tomorrow. seriously likely, considering i want to smother that frosting on everything in life. lemon cream cheese frosting-covered toast, here i come!
