Lemon Raspberry Cupcakes

Just a Sliver: Lemon Raspberry Cupcakes

Since my roommate and I took a cupcake decorating class in NYC, I’ve been wanting to make a raspberry buttercream. I envisioned pairing that delicious raspberry buttercream with a lemon cake (raspberry + lemon is one of my favorite combos!) When I made these it was so, so hot outside (done on the same day as the no-bake Chocolate Covered Ritz PB&J’s) and because of the heat, I was looking for a shortcut. I wanted to get in and out of the kitchen as fast as possible and one way to do this is by using a cake mix as the base for the recipe. A baking blogger who really knows how to jazz up cake mixes is Lizzy of Your Cup of Cake. I knew she would have a lot of great ideas so I immediately went to her site in search of a lemon cake recipe…sure enough she has a whole section on them!

Finally I was able to make my raspberry buttercream. It was delicious. It’s so easy to add raspberry to my favorite buttercream recipe used in this post and this one. The lemon cake recipe is quick to make and requires only simple ingredients. Just how I like them.Just a Sliver: Lemon Raspberry CupcakesJust a Sliver: Lemon Raspberry CupcakesJust a Sliver: Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

Yield: 24 cupcakes

Ingredients

    Please find original cake recipe at Your Cup of Cake
    Lemon Cupcakes
  • 4 eggs, at room temperature
  • ¾ cup oil
  • ½ cup water
  • ¼ cup milk
  • 1 cup sour cream
  • Lemon Cake Mix
  • 1 box French vanilla instant pudding mix
  • Raspberry Buttercream
  • 2 sticks (1 cup) butter, at room temperature
  • 2 oz. cream cheese
  • 3 ½ cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons raspberry preserves
  1. Preheat oven to 350°. Line muffin tin with paper liners.
  2. In large mixing bowl, beat eggs.
  3. Add oil, water, and milk.
  4. Add sour cream, cake mix, and vanilla pudding mix – blend until combined.
  5. Fill each muffin cup ¾ full.
  6. Bake for 20-25 minutes or until toothpick is inserted in center and comes out clean.
  7. Cool completely on wire cooling rack.
  8. For the frosting: beat butter and cream cheese until fluffy and smooth (3 minutes.) Add vanilla extract. With mixer on low speed, gradually add confectioners’ sugar until combined. Add two tablespoons of raspberry preserves, mix until combined. Continue to add preserves to achieve your preferred level of fruit flavor. Add 2 teaspoons of water if your frosting is thick.
  9. Frost completely cooled cupcakes.
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Comments

  1. you couldn’t have posted this at a better time! I went searching the Internet for a Raspberry cupcake to make for my daughters 4th birthday this weekend and this is it! When I showed her the pictures, she said they are beautiful! Hope they taste as yummy as they look. Thanks for posting!

    • I’m so glad you found me! It’s a great, simple recipe and a prefect raspberry frosting :) I hope you enjoy!!

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