Lemon Raspberry Cupcakes

Can we take a few seconds to talk about wedding planning? After all, that’s what has inspired these cupcakes! Michael and I are going to have a lemon raspberry cake for our wedding (9/1/19). My super crafty mom is making it for us. Last week when we were home on leave (military word for vacation days, lol!) she spoiled us and made us one to sample and it was delicious! It’s going to be a lemon cake and lemon buttercream with a raspberry filling between the layers. If you’re married, or heck, even planning your wedding, what flavor is/was your cake? I am so thankful to have a crafty mom for all this wedding stuff. Especially being out of state, she makes things way easier on me! She’s also doing the flowers as well! Have any of you seen the floral rings that are {kind of} trendy right now for the bridesmaids to carry instead of a bouquet? She found that idea and I loved it! We are also having a dessert bar at the wedding. Fitting, right? How many of you have had a dessert bar at your wedding? If so, what kind of goodies did you have on it?

Another topic I would love to talk about is SPRING! Yesterday was our first full day back to the desert from leave. Super thankful I was leaving cold weather in Missouri and coming home to warm weather instead of vice versa. If any of you follow my instagram, @bakinginthedesert14, you would have seen that we actually had some snow out here in the desert last month! That was so cool and crazy at the same time! But when we returned yesterday the sun was out! It was allllmost 80 degrees and y’all! My energy level was through the ROOF! That sunshine can put you in such a great mood after some dreary/cold days! I got so much stuff done yesterday with all the energy I had. So am I just crazy or does anyone else experience this weird spring time phenomenon of an excessive amount of energy and great mood?? I hope you all have days like this; spring or not. 🙂

Okay, okay… back to cupcakes… I am in love with this recipe I tried out yesterday! Recipe is below. If you aren’t huge into frosting I would say you could half the frosting recipe as I had A LOT left over and I put a pretty generous amount on each cupcake. I also used a 2D Wilton tip to frost them. I started by putting a dot in the middle of the cupcake and then going around the dot and working my way upward so the middle wouldn’t collapse. Super simple! I hope you all enjoy it. Tag me if you give it a shot!


Lemon Raspberry Cupcakes


Cupcake Ingredients

  • 1.5 cup all purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 T fresh lemon juice
  • 2 T lemon zest
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  1. Preheat oven to 350F and line cupcake pan with papers. Yields approximately 16 cupcakes.
  2. Combine flour, baking powder, & salt in a medium bowl. Set aside.
  3. In a large mixing bowl, combine the butter and sugar until light/fluffy. Add eggs one at a time & mix well between each, add vanilla, lemon juice, lemon zest, whole milk, and sour cream. Mix until well combined.
  4. Bake for 16-18 minutes or until toothpick inserted into middle comes out clean.

Raspberry Buttercream Frosting

Frosting Ingredients

  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar
  • 1 T heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup seedless raspberry jam
  1. Put butter in mixer bowl, add powdered sugar a half cup at a time, mixing completely between each. Once well combined add heavy cream, vanilla, and jam.
  2. Icing your lemon cupcakes and garnish with a small slice of lemon and a raspberry!


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