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A single lemon cupcake with raspberry frosting topped with a fresh raspberry on a white background.

Lemon Cupcakes with Raspberry Buttercream Frosting

These Lemon Cupcakes with Raspberry Buttercream Frosting combine to amazing flavors together create an amazing summer dessert that is almost too pretty to eat.
Course Dessert
Cuisine American
Keyword Buttercream, Cupcakes, Lemon Cupcakes with Raspberry Buttercream Frosting
Prep Time 20 minutes
Cook Time 30 minutes
Chill 15 minutes
Servings 12 cupcakes
Calories 283 kcal
Susanne Susanne

Ingredients

For Lemon Cupcakes

  • 1 ¾ cups unbleached all purpose flour
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 stick salted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup of whole milk room temperature
  • 2 tbsp lemon juice

For Raspberry Buttercream Frosting

  • 1 stick salted butter room temperature
  • 3 cups of powdered sugar
  • 1 tbsp milk room temperature
  • 1 tsp vanilla
  • 3 tbsp raspberry jam

Instructions

For Lemon Cupcakes

  1. Preheat oven to 350° and line a 12 cup muffin pan with cupcake liners.
  2. In a medium sized bowl combine the flour, baking powder, baking soda and the lemon zest.
  3. In a separate large bowl with an electric mixer on medium speed beat together the butter and sugar for three minutes, until light and creamy.
  4. Add the egg to the mixture, then reduce the speed on the mixer to low and beat until well combined.
  5. In a small bowl combine lemon juice and milk.
  6. Alternately add a little of the flour mixture, then a little of the milk and lemon mixture, to the egg and sugar mixture in the large mixing bowl until everything is well combined.
  7. Fill up cupcake liners ¾ full with the cupcake batter.
  8. Bake for 15-20 minutes or until a tooth pick inserted in the middle of a cupcake comes out clean.
  9. Cool cupcakes in the pan for 10-15 minutes before transferring to the cooling rack. Allow cupcakes cool completely before adding frosting.

For Raspberry Buttercream Frosting

  1. With an electric mixer set on medium beat the butter until creamy then add one cup of the sugar and beat well.
  2. Add in the milk and continue mixing.
  3. Add in the second cup of sugar and mix until smooth.
  4. Add vanilla and continue mixing until combined.
  5. Pour in the final cup of sugar and beat with mixer until mixture smooth.
  6. Spoon in the raspberry jam and mix until smooth and creamy.
  7. Decorate cupcakes using a piping bag or by spreading on with a knife or offset spatula.  Finish off the cupcakes with a fresh raspberry for a delicious and pretty touch.

Recipe Notes

Notes:

  • Don’t try to decorate the cupcakes until they are completely cooled otherwise you’ll end up with melted frosting that won’t stick to the cupcake. To avoid this I recommend placing the cupcakes in the freezer for 15 minutes before decorating.
  • Preheat the oven for 30 minutes before baking the cupcakes. This is an important step because not preheating your oven will affect the outcome of your cupcakes. Anything you bake with flour and eggs needs to start baking at the correct temperature for the best texture, even browning and flavor.
  • You may want to add a little more raspberry jam if the frosting seems too thick.
Nutrition Facts
Lemon Cupcakes with Raspberry Buttercream Frosting
Amount Per Serving (1 cupcake)
Calories 283 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 110mg5%
Potassium 95mg3%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 50g56%
Protein 3g6%
Vitamin A 59IU1%
Vitamin C 2mg2%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.