Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting is a light, lemony cake that’s not too oily and not too dry. Smother your lemon cupcake with Raspberry Lemon Cream Cheese Frosting that slightly tart, sweet and smooth. This cupcake recipe is a winning combination of flavors.
As I was cleaning the kitchen after cooking for the boys for the 150th time in-one-day-because-it’s-summer-vacation-and-they-eat-all-the-time, they were having one of their random conversations that may range anywhere from “Would you rather…” to “Did you know….”. This time it was “What would you wish for if you had three wishes?” My list would go something like never have to clean the kitchen again, that everyone in my family be healthy and safe and maybe something like have our house paid off or maybe have a beach vacation house. Lincoln’s list started out 1. have a quintillion dollars (is that even a number? Good idea and why didn’t I think of that?!) 2. have a huge house (does know he’ll have to clean it? and heat it? and cool it?) and 3. have all his favorite pizza restaurants across the street from his house. Cute, funny and totally a kid thing!
Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting
But, maybe I should take a lesson from him and not be so level-headed. Right? Take a risk, be crazy, be spontaneous, wish for something random… I’m going to work on that!
Also, of note, I did get to make Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting between cooking for the boys and cleaning the kitchen!!
What’s funny about these cupcakes is I had them all to myself. Do you see that beautiful pink frosting? Well, that’s a total “No Go” for 10 and 13-year-old boys. Pink. They wouldn’t touch pink cupcakes. I, happily, had no problem with it!
Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting have a wonderful lemony cake bottom and are topped with cream cheese frosting swirled with raspberries and lemon.
Tips for these cupcakes
- When baking it’s super important to measure your flour correctly. Read this post on how to correctly measure flour.
- The easiest way to fill cupcakes is to use a spring-release scoop, an ice cream scoop. A standard size ice cream scoop will fill a standard muffin tin perfect.
- The ‘perfect’ amount to fill your muffin tin is 1/2 to 2/3 full. Your bake time will be from 18 to 22 minutes at 350 degrees. Start watching them a the lowest recommended time.
- I prefer to use cupcake liners versus not using them. Obviously for easier clean up, but I think they look better especially if you’re entertaining. Also, liners help keep the cupcakes moist.
- If you use foil liners, remove the paper liners before filling. The paper liners are included to help separate the foil liners. They are too thin to use alone as well.
- If you choose not to use liners, spray the pan cavities with non-stick spray or with solid vegetable shortening and flour for easier release.
- Your frosting needs to be stiff and able to hold its shape. To test, when you’re mixing, take a spatula and pull it through the frosting to form some stiff peaks if the peaks hold without falling over, the frosting is thick enough to pipe. If the frosting doesn’t hold, it’s too thin. To fix too-thin frosting add more powdered sugar 1 to 2 tablespoons at a time.
- To frost cupcakes, point the tip of the pastry bag to the outer edge. Apply even pressure to the bag with one hand while using the other hand to keep the top of the pastry bag tightly twisted. The more pressure you put on the bag, the more frosting that will come out resulting in a thick, tall layer of frosting. Move in a circle around the outer edges and work your way to the center of the cupcake, releasing pressure gently when you reach the center to leave a nice frosting peak.
- I used a Wilton 1A size decorator’s tip to frost my Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting.
Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting
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- 3/4 cup vegetable oil can use liquid state coconut oil
- 2 cup granulated sugar
- 4 large eggs
- 3 ounces lemon flavored gelatin mix*
- 3 cups all purpose flour plus more if needed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon fresh squeezed fresh
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 8 ounces cream cheese soft at room temperature
- 5 tablespoons butter softened
- 2 tablespoons vanilla extract
- 3 cups powdered sugar sifted
- 6 ounce fresh raspberries pureed
- 1 tablespoon lemon zest about one lemon
- Spray 15 regular size muffin crevices with non-stick spray or line with cupcake liners.
- Preheat oven to 350 degrees F
- Cream vegetable oil and granulated sugar until light in color and fluffy
- Add eggs one at a time, beating after each addition
- In bowl, mix gelatin, flour, baking powder and salt
- Add the flour mixture and buttermilk mixture alternately beginning and ending with flour mixture
- Mix 2 minutes
- Using a spring release scoop, fill the cupcake liners 1/3 full
- Bake at 350 degrees for 20 to 22 minutes. Test cupcakes with a wooden pick. If there are no crumbs or dry crumbs on the pick, the cupcake is cooked.
- When cupcakes are cooled completely, frost with Raspberry Lemon Cream Cheese Frosting.
- *You'll use just the dry mix of gelatin*
- Depending on how juicy the berries are will determine the amount of powdered sugar.
- Add enough so that the frosting is spreadable but will hold it's shape when piped onto the cupcakes.
- I usually add 2 cups of powdered sugar then add 1/4 cup at a time until I get the consistancy I want.
If you like these Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting, you may also enjoy these
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and for my Pound Cake Review series check here.
Also, I’ve made these cupcakes
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Oreo Frosting Chocolate Cupcakes
One of my most popular recipes is this Pecan Pie Bread Pudding!
I love how cute these look. Raspberry + lemon are perfect flavors to the end of summer!