Lemon Raspberry Cupcakes
How cute are these cupcakes? They’re summery and pretty, and I smile every time I look at them. I made these lemon raspberry cupcakes for a wedding a few weeks ago and from what I heard, they were a big hit! Of course I made a few extra for Mike and I to eat (quality control!), and we absolutely loved them. Mike could not get enough of the raspberry buttercream. I will warn you, if you make these, you will be tempted to dig into the icing with a spoon.
The cupcakes themselves are slightly denser than the typical light and airy cake you might be used to. They have a little more substance to them, which pairs perfectly with the thick and creamy frosting. The lemon and raspberry flavors are wonderful together, with just the right balance of tart and sweet. Give these a try before summer’s over – they make the perfect summer dessert!
Lemon Raspberry Cupcakes
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1/2 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)
2 sticks unsalted butter, at room temperature
1/2 cup shortening
pinch of salt
1 tablespoon clear vanilla extract
1/2 teaspoon of raspberry extract
1 1/2 pounds confectioner’s sugar
2-4 tablespoons heavy whipping cream
For the cake:
Preheat oven to 350 degrees. Prepare cupcake tins by using liners or spray with non-stick cooking spray.
In a medium bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the milk and egg whites.
Put the sugar and lemon zest in the bowl of a stand mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Add the extracts and beat until combined. Add one third of the flour mixture, still beating on medium speed, then half of the milk-egg mixture. Repeat, ending by adding the final third of the flour mixture. Beat on medium for two minutes to ensure that the batter is thoroughly mixed and well aerated. Divde the batter evenly among the cupcake tins. Bake for 18-22 minutes, or until the cupcakes are are springy to the touch and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then continue cooling on wire rack.
For the icing:
Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and raspberry puree and combine well. Add the sugar in increments and mix thoroughly after each addition. Add the cream, one tablespoon at a time, mixing on medium-high speed after each addition, until you reach the desired consistency.
*If you don’t have raspberry extract, simply add a little bit more raspberry puree until you reach your preferred level of raspberry flavor. If you add more puree, cut back on the milk.
from My Baking Addiction
They are so pretty and sound super delicious!
I'm changing my stripes and actually reading posts about dessert and baked goods of various sorts. You never know when I might actually make one. These are indeed very pretty to look at.
This is a perfect combo! Love lemon and raspberry together. Do you deliver? 😉
You may just be snatched up by Arnies Bakery, if you keep up making these beautiful baked goods. Anxious to try this one.
These look wonderful, Megan! I love a slightly more dense cupcake — and that frosting… I don't think I'll mind digging in with a spoon 🙂
Gorgeous Megan. I'm pretending to eat one right now! 🙂
I can see why these were a big hit at the wedding. Not only are they beautiful, but I'm sure the raspberry & lemon flavors give them a really fresh taste.
so pretty, and they sound fantastic! we had lemon-raspberry cupcakes at our wedding, so i may just be partial. 🙂
They look and sound amazing! Your blog was the first one I subscribed to and I have become the cupcake mommma of our extended family!! These will be baked for our next get together – you are the best!!
I love raspberry and lemon together. These cupcakes are darling!
Do you think there is a way to avoid puree'n the raspberries? I can't afford a good enough food processor yet. Could I possibly boil the raspberries then push through a mesh strainer instead?
Definitely pretty and summery!
Raspberries and lemon, a great duo!
UM…I want to lick that frosting!! 🙂 Gorgeous!
These look fantastic. I love raspberry season, it is pure joy!
They look so pretty, Megan!
these look so amazing I love the raspberry/lemon combo yum!!
These look just fabulous 🙂 perfect for summer and such a gorgeous flavour combo, beautiful photos too
I saw these featured over on Finding Joy in my Kitchen. These are gorgeous! As are tons of your recipes on your site! I love the blend of lemon and raspberry. And your presentation is nice. I am your newest follower subscribed by email 🙂
These look great! 🙂 I'd love to know what tip you used for frosting the cupcakes – these would be perfect for a shower I am hosting!
These look adorable Megan! Pretty in pink :P.
H! These cupcakes look very refreshing and I am going to attempt to make them today. Do you know if I can make them a day ahead and keep them frosting in a cool room? I typically do not refrigerate my buttercream but since this recipe called for some heaving whipping cream, I was unsure?
Anonymous – I'm so sorry, I was gone for the weekend and didn't get a chance to reply. It's probably too late, but for future reference, you can definitely make them a day ahead. I've heard the frosting is fine at room temperature once the cream combines with the sugar, but to be on the safe side, I tend to refrigerate mine. Just bring back to room temp before serving. Hope you enjoyed them!!
Those are the most perfectly iced cupcakes I've ever seen! I'm excited to see how they turn out, lemon berry just oozes goodness.
Amanday – You could use a blender to puree the raspberries. Or try just mashing them really good with a fork? Good luck!
LivingABonaFideLife – It is an Ateco 867 tip – love that one!
Just wanted to let you know that I made your recipe and loved it! I used it to test the difference between cake flour and all-purpose flour. It’s a delicious recipe either way. The frosting is to-die-for! Thanks for sharing!
Thanks Frostine! So glad you liked them. And good to know it works with either type of flour. 🙂
I made these this past weekend and they were delicious!!! People were actually asking where I had “bought” these from. When I said I made them they were impressed 🙂
These types of comments are my favorite! I’m so glad they turned out well. 🙂
Hi megan. This cupcake is super awesome! My 2 and 7 yr old loves them. Even my hubby was tempted to dig in the icing leftovers. I didnt have any lemon or raspberry extract so replace them with juice of lemon n raspberry instead. Still, it tasted soooo gooooood……thumbs up to the recipe!
Thanks so much for the comment, I’m so glad you liked the cupcakes! 🙂
Made these for my mom’s birthday dinner last August. An annual time when I make everything for a meal with all my mom’s side of the family and they were a huge hit 🙂 Thanks so much for sharing! I use many of your recipes with great success!
how did you frost those lovely little cupcakes? i want to make for my daughters birthday. but i am new to baking….what is the trick to get the pretty twirly top? thanks!
I used a pastry bag and a large icing tip. Just swirl the frosting around the top of the cupcake. I have a video that shows it on my Easter bunny cupcake post if that helps. Good luck! 🙂
These looks really yummy! How many cups would you say the frosting makes? I want to use the frosting recipe for my mom’s dark chocolate birthday cake I am making her. Curious if one batch will be plenty to cover a 2 layer, 8 inch round cake?
I’m so sorry for not responding earlier. I got way behind while on vacation. But if it’s not too late, you can definitely use this recipe to frost a 2 layer, 8 inch round cake. I actually just did that this weekend! 🙂 I’m not sure how many cups it makes though, as I never measured it out. Good luck, and sorry again for the delay!
How i wish we got fresh raspberries here. They look so pleasing to the eyes. Thanks for sharing this