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Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting

Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting- a light lemony cake smothered with Raspberry Lemon Frosting that is slightly tart & sweet.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 15 cupcakes
Calories 503kcal
Author Paula Jones



  • 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
  • In another bowl, mix lemon juice, buttermilk, vanilla and lemon extracts
  • 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.
  • Remove cupcakes from oven and cool in pan on a wire rack until cupcakes or cool enough to handle. At that point remove cupcakes from muffin tin and allow to cool completely on wire rack.
  • When cupcakes are cooled completely, frost with Raspberry Lemon Cream Cheese Frosting.


  • While cupcakes are cooling, make frosting. Using a mixer beat together cream cheese, butter, and vanilla. Gradually add powdered sugar. Fold in raspberry puree and lemon zest. When cupcakes are completely cool, frost. Store in refrigerator.


  • *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. 


Calories: 503kcal | Carbohydrates: 72g | Protein: 6g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 195mg | Potassium: 119mg | Fiber: 1g | Sugar: 52g | Vitamin A: 421IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg