There are a million things about summer that I love… without a doubt, it’s my favorite season, and one of the reasons are wild raspberries. We have some raspberry bushes at the edge of our property, some I pick at my parent’s place, and for more, I’ll make extra trips to the local farmer’s market.
Inspired by a local bakery which makes yummy lemon raspberry loaves, I wanted to re-create the recipe to share with you.
It took about 3 tries, but in my humble opinion, the results are worth it.
Experimentation took place over a period about about 2 weeks, so by the time I did my last batch, the wild raspberries were gone, so these ones are a little larger. Still delicious, but a little less tart… If I make this recipe with California raspberries again, I might also chop them slightly, to help break them up a bit in the batter.
To make the raspberry buttercream, I used home made raspberry coulis (you can find the recipe here if you like) and a smidgen of pink gel coloring, as the coulis actually turns the icing a slight shade of purple-pink.
Piped with an Ateco #807 tip
Hope you enjoy making them and happy baking!
xo,
Marian
Lemon Raspberry Cupcake Recipe
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 2 Tbs grated lemon zest
- 1 tsp lemon juice
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 2 cups raspberries
Instructions
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl, beat butter with sugar until fluffy.
- Beat in eggs, 1 at a time.
- Beat in lemon zest and lemon juice
- Whisk together the flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
- Fold raspberries into the batter.
- Scoop into paper-lined or a greased muffin tin.
- Bake in oven until a cake tester comes out clean, 20 - 25 minutes.
- Transfer to rack an let cool before icing.
Raspberry Buttercream
Ingredients
- 1 cup (2 sticks or 227 grams) unsalted butter, room temperature
- 6 to 8 cups icing sugar (a.k.a. confectioners' sugar, powdered sugar)
- 1/2 cup milk
- 1/3 cup raspberry coulis
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
- With the mixer on low speed, add 6 cups sugar, milk, and raspberry coulis; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Pretty little cupcakes packed with lemon and summer berry flavor, Marian! Thanks ever so much for sharing after your baking trials. Pinning! xo
Such a fabulous recipe!
Happy Monday again, because there is another blogpost from my favourite girl!
Marian, these look SO good and I am huge fan of raspberries..I WILL give those a try, a must, so summary too..!
Thank you so much for this post and the recipe. Isn’t it great to finally come to a result that makes you happy in the end – after a couple of tries?
I love this feeling <3
Wish you a wonderful Monday, girl.
xoxo,
niner
🙂
Lovely recipe, Marian! I simply cannot get enough fresh raspberries! 🙂
How many does this make? They look delicious and I just got a great deal on fresh raspberries!
Hi Robin,
It makes about 20-24 cupcakes (depending on the size you make them). Have fun!
These look divine! How many little cupcakes does the recipe make?
Thanks, Janet. It makes about 20-24 cupcakes, depending on how big you big them.
Lovely cupcakes!
Love these!! The flavors are perfect!!
oh! these are so sweet and pretty. I love the little raspberry on top 🙂
Love the lemon and raspberry combo and these cupcakes look amazing!
I’m drooling at work! These look incredible! I can’t wait to try them out!
You had me at wild raspberries. So beautiful, Marian!
These cupcakes look wonderful. I absolutely love all the raspberry you added , especially with the lemon.
cute cupcakes Marian. I should try to make them myself…
thank you for sharing all your talent and ideas.
ML
What a tentation!! they look yummy… thank you Marian! Can’t wait to go to the supermarket to get some raspberries!!
These look delicious! I love the lemon raspberry combo! I love your site!
So pretty, I love lemon and raspberry desserts!
how gorgeous are these!! love them
I adore raspberries, how sweet that you have wild raspberries growing. Those cupcakes look so buttery and delicious.
These are absolutely gorgeous! Your photography makes my mouth water 🙂
These are such pretty cupcakes!!
Found you on Pinterest! We’d love for you to come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!
http://theinspiration-network.com/delish-dessert-link-party-no-1/
Smiles,
Melanie and Diana
The Inspiration Network
I made these this weekend for a baby shower desert table. They are a wonderful flavor combination with the lemon flavor. My raspberries made the buttercream frosting very pink.
Thanks for all of your testing.
So delicious, but I added some lemon curd filling and a raspberry coulis to bump up the flavors of raspberry and lemon in the cakes, it made an amazing improvement!
I just found this place yesterday and Im inlove!!!
This look absolutely delicious,but finding raspberries here is close to impossible 🙁
i wonder if i could make this with blackberries or even strawberries
Thank you
Hi Melissa,
I have a blackberry cupcake recipe here if you like:
https://sweetopia.net/2013/08/wild-blackberry-vanilla-cupcakes-with-sugared-vanilla-icing/
Happy baking and thanks for visiting! xo
Such a beautiful cupcake! Thank you for your good recipe.
Thanks Fariba, my pleasure!
These look so good! Instead of making the raspberry coulis, is there something I can buy at the store that’s close to the same thing?
Hi Sarah, try a jam without the seeds. Happy baking!
Hello, I was wondering can this recipe make a 8″ layer cake?
Hi Kristen,
Yes, it should be enough. Happy baking!