• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Holiday Baking
  • Recipes
  • Baking Tips
  • About
  • Subscribe
menu icon
go to homepage
  • Holiday Baking
  • Recipes
  • Baking Tips
  • About
  • Subscribe
  • Work with Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Holiday Baking
    • Recipes
    • Baking Tips
    • About
    • Subscribe
    • Work with Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Cake & Cupcake Recipes

    Lemon Cupcakes with Raspberry Buttercream Frosting

    Published: May 9, 2015 by Allison Ferraro · Modified: May 20, 2021 · 1 Comment

    Jump to Recipe·Print Recipe

    Easy, made-from-scratch lemon cupcakes are divine with raspberry buttercream frosting. Garnished with fresh flowers, they're a perfect springtime treat!

    overhead view of cupcakes with pink frosting and purple flower garnish this Recipe

    Cupcakes are delicious, but I usually think of the cake as merely a vehicle for the frosting. Not this time. Lemon and raspberry is one of my favorite flavor combinations, and the light, lemon cake is the perfect complement to the raspberry buttercream frosting. If your mom is anything like mine, she'd love you to make these lemon cupcakes with raspberry buttercream frosting for Mother's Day tomorrow!

    overhead view of cupcakes with pink frosting and purple flower garnish

     

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead view of cupcakes with pink frosting and purple flower garnish

    Lemon Cupcakes with Raspberry Buttercream Frosting


    • Author: Allison Ferraro
    • Yield: 24 cupcakes 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale

    for the cupcakes:

    • 18 Tbsp. unsalted butter, room temperature
    • 2 ¼ cups granulated sugar
    • 3 cups all-purpose flour
    • 3 tsp. baking powder
    • ⅜ tsp. salt
    • 9 large egg whites
    • 1 ¼ cups milk
    • 1 ½ tsp. lemon extract

    for the frosting:

    • ¾ cup vegetable shortening
    • ¾ cup unsalted butter, room temperature
    • 1 ½ tsp. vanilla extract
    • 6 cups confectioners' sugar
    • 3 Tbsp. milk
    • ¼ cup seedless raspberry jam

    Instructions

    1. Preheat oven to 350°F.
    2. Make the cupcakes. In a large mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
    3. In a medium bowl, mix flour, baking powder, and salt.
    4. In another bowl, mix egg whites, milk, and lemon extract.
    5. Add a third of the flour mixture to the butter mixture and blend, then add half of the egg mixture. Add another third of the flour mixture, then the remaining egg mixture, and finally the last of the flour mixture. Scrape the bowl often while blending the mixtures together.
    6. Pour the batter into a muffin pan lined with baking cups and bake for 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
    7. Cool the cupcakes in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and return them to the wire rack to cool completely.
    8. Make the frosting. Beat butter and shortening in the bowl of a large mixer. Add vanilla and mix well.
    9. Add sugar slowly - one cup at a time - beating well on medium speed and scraping the bowl often. When all sugar is added the icing will be dry.
    10. Add milk and beat at high speed until the frosting is light and fluffy. Finally add the raspberry jam and beat until well blended.
    11. Frost cupcakes and garnish with small fresh flowers (I chose violas!).
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Keywords: lemon cupcakes, raspberry buttercream frosting

    More Cake & Cupcake Recipes

    • Cake slice on a white plate with a large bite removed.
      Spice Cake with Salted Caramel Buttercream Frosting
    • Angled view of plate of glazed petit fours topped with pansy flowers.
      Easy Homemade Petit Fours
    • Mini cheesecakes topped with chocolate "nests" and Cadbury mini eggs on a pink cake stand.
      Mini Egg Cheesecakes
    • Mini cheesecake topped with a drizzle of cookie butter on top of a pile of biscoff cookies.
      Mini Biscoff Cookie Butter Cheesecakes

    Reader Interactions

    Comments

    1. The Editor

      May 09, 2015 at 3:35 pm

      These would look great at a bridal shower, tea party or wedding reception...they're absolutely beautiful.

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Christmas Cookie Recipes

    • Sugar cookies decorated with white icing on a white plate with a red velvet ribbon.
      Soft Cut Out Sugar Cookies (No Spread & No Chill)
    • Overhead view of chocolate cookies with white chocolate and crushed candy canes on a white surface.
      Dark Chocolate Peppermint Cookies
    • Overhead view of iced gingerbread cookies on a white marble surface.
      Gingerbread Snowflake Cookies
    • Sugar cookie with a buttercream frosting wreath and red bow.
      Soft and Cakey Sugar Cookies with Buttercream Frosting

    Holiday Baking Tips

    • Overhead view of cookie dough balls on a baking sheet.
      How to Freeze Cookie Dough & Cookies
    • Toddler hand reaching for a brownie.
      Baking with Toddlers: Tips & Recipes
    • A thin, flat chocolate chip cookie on a gray surface.
      How to Fix Flat Cookies
    • Creamed butter and sugar in the bowl of a stand mixer with the paddle attachment.
      How to Cream Butter and Sugar

    Holiday Baking Recipes

    • Sugared cranberries and rosemary sprigs on top of mini fruit tarts.
      Mini Fruit Tarts with No-Bake Cheesecake Filling
    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • Individual gingerbread cheesecakes topped with whipped cream on a blue surface.
      Mini Gingerbread Cheesecakes
    • Gingerbread house with red "brick" walls on a powdered sugar-covered surface.
      How to Make a Homemade Gingerbread House from Scratch

    Top Baking Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED