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Fluffy lemon cupcakes with raspberry frosting, plus 7 things I learned in my first year of blogging! Happy Blogaversary to me! #lemonraspberrycupcakes #blogaversary #bloggertips frostingandfettuccine.com

Lemon Cupcakes with Raspberry Frosting Plus Things I learned in my First Year of Blogging

These fluffy and bright lemon cupcakes are topped with a sweet yet tart raspberry frosting and make for the perfect celebratory treat!
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Course: Dessert
Keyword: easy homemade cupakes, lemon cupcakes, raspberry buttercream, raspberry frosting
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
Servings: 24 cupcakes
Author: Sam Adler


For the Cupcakes:

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs plus 1 yolk
  • 2.5 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large lemon zested and juiced
  • 1/2 teaspoon vanilla extract
  • 1 cup milk or milk substitute

For the frosting:

  • 1 cup unsalted butter softened
  • 1 cup freeze dried raspberries- pulsed in a spice grinder or food processor
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream depending on consistency
  • Sprinkles for garnish


  • For the cupcakes:
  • Preheat your oven to 350° F and line a muffin tin with baking liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
  • Add in the eggs and yolk one by one, with the mixer on low.
  • In a separate bowl combine the dry ingredients and set aside.
  • Measure out the liquid ingredients adding the lemon zest, juice, and vanilla extract to the milk. With the mixer on low, pour ⅓ of the dry ingredients into the mixer, then ½ the liquid.
  • Mix well, and scrape the sides of the bowl down if you need to.
  • Next add in another ⅓ of the dry ingredients, then the rest of the liquid, and finish off by adding in the last of the dry ingredients.
  • Move the speed up to medium and mix to combine for two more minutes.
  • Using a ⅓ cup measuring cup, scoop the batter into the muffin tin, stopping ⅔ of the way up to ensure even baking.
  • Bake for 18 minutes or until the edges of the cupcakes are lightly golden and the middles are set.
  • Cool.

For the Frosting:

  • In a spice grinder or food processor, combine the dried raspberries with ½ cup of the confectioners sugar and pulse until it has turned into a powder. Set aside.
  • In the bowl of a mixer fitted with the paddle attachment, add the butter and cream on medium speed for 1 minute.
  • Add the raspberry mixture plus the remaining confectioners sugar and start on low speed to mix.
  • Work up to medium speed to combine well.
  • Stop the mixer to add in the liquid ingredients, then mix on medium speed working up to high speed.
  • Mix for 2 minutes until the frosting is fully combined and has stiff peaks. If you think your frosting is too dry, add 1 teaspoon of milk at a time. If you think your frosting is too liquidy, then add in ⅓ cup of confectioners sugar at a time until you reach the correct consistency.
  • Top the cupcakes with the frosting using either a piping bag, spatula, or knife.
  • Garnish with sprinkles.
  • Enjoy!


  1. Always zest your citrus over sugar or liquid when baking so you don't lose oils when transferring it to different bowls.
  2. Non dairy ingredients such as margarine or soy milk can be substituted for the dairy.
  3. Freeze dried raspberries are essential to making this frosting work- using fresh adds to much moisture and waters down the consistency.