Lemon Raspberry Cupcakes Recipe

Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes
Lemon raspberry cupcakes bring zest and sweet together in a perfect package.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick butter, softened
  • 1 c sugar
  • 2 eggs
  • 1 ¼ c cake flour
  • ½ tsp baking soda
  • 1 lemon, zest and juice
  • ½ c milk
  • ½ tsp vanilla extract

Frosting ingredients

  • 1 stick unsalted butter, softened
  • ½ c fresh raspberries
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 c powdered sugar


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Cream the butter and sugar until pale and creamy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. In a medium bowl, whisk together the flour, baking soda and lemon zest. Set aside.
  5. Combine the lemon juice, milk and vanilla extract in a small bowl.
  6. Alternately add the flour mix and the milk mix, beginning and ending with the flour. Do not over mix.
  7. Spoon the mixture into prepared muffin tin.
  8. Bake for 13 to 15 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, cream the butter until pale and fluffy.
  10. Add the raspberries, vanilla extract, salt and powdered sugar into the bowl.
  11. Incorporate the ingredients and beat for about 2-3 minutes. Add more powdered sugar should you desire a thicker consistency.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.