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, these were easy to decorate with a raspberry on top.
Hope you enjoy making them and happy baking!
xo,
Marian
Lemon Raspberry Cupcake Recipe
Lemon Raspberry Cupcake Recipe
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large 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.
Notes
Raspberry Buttercream
Raspberry Buttercream Recipe
Ingredients
- 1 cup (2 sticks or 227 grams) unsalted butter, room temperature
- 6-8 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.
Stacy | Wicked Good Kitchen says
Pretty little cupcakes packed with lemon and summer berry flavor, Marian! Thanks ever so much for sharing after your baking trials. Pinning! xo
Katrina @ Warm Vanilla Sugar says
Such a fabulous recipe!
niner bakes // ninerbakes.com says
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
🙂
Sommer @ ASpicyPerspective says
Lovely recipe, Marian! I simply cannot get enough fresh raspberries! 🙂
Robin Horton says
How many does this make? They look delicious and I just got a great deal on fresh raspberries!
Marian (Sweetopia) says
Hi Robin,
It makes about 20-24 cupcakes (depending on the size you make them). Have fun!
Janet says
These look divine! How many little cupcakes does the recipe make?
Marian (Sweetopia) says
Thanks, Janet. It makes about 20-24 cupcakes, depending on how big you big them.
Maria says
Lovely cupcakes!
Julie @ Table for Two says
Love these!! The flavors are perfect!!
Heather Christo says
oh! these are so sweet and pretty. I love the little raspberry on top 🙂
Kevin @ Closet Cooking says
Love the lemon and raspberry combo and these cupcakes look amazing!
Madi says
I’m drooling at work! These look incredible! I can’t wait to try them out!
Aimee Wimbush-Bourque says
You had me at wild raspberries. So beautiful, Marian!
Joanne - Inspired Taste says
These cupcakes look wonderful. I absolutely love all the raspberry you added , especially with the lemon.
Maria Theresia says
cute cupcakes Marian. I should try to make them myself…
thank you for sharing all your talent and ideas.
ML
Lulibette Quezada says
What a tentation!! they look yummy… thank you Marian! Can’t wait to go to the supermarket to get some raspberries!!
Jaclyn says
These look delicious! I love the lemon raspberry combo! I love your site!
Laura (Tutti Dolci) says
So pretty, I love lemon and raspberry desserts!
Gaby says
how gorgeous are these!! love them
Linda V @ Bubble and Sweet says
I adore raspberries, how sweet that you have wild raspberries growing. Those cupcakes look so buttery and delicious.
Kelly Senyei | Just a Taste says
These are absolutely gorgeous! Your photography makes my mouth water 🙂
marla says
These are such pretty cupcakes!!
Melanie (Reasons to Skip The Housework) says
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
Barbara says
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.
Alyx Runyon says
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!
melissa ortega says
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
marian says
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
Fariba says
Such a beautiful cupcake! Thank you for your good recipe.
marian says
Thanks Fariba, my pleasure!
Sarah says
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?
marian says
Hi Sarah, try a jam without the seeds. Happy baking!
Kristen says
Hello, I was wondering can this recipe make a 8″ layer cake?
marian says
Hi Kristen,
Yes, it should be enough. Happy baking!