Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes are the perfect marriage of sweet and tart.

Fresh citrus flavor with a slightly tart hint of raspberry for a refreshing treat. 

Ingredients:

1 box of Lemon Cake mix

1 C water

½ C unsalted butter, softened

3 large eggs

2 C fresh Raspberries

1 Cupcake pan

Cupcake liners

Crumble Topping
½ C light brown sugar

¼ C sugar

1 tsp ground cinnamon

¼ tsp kosher salt

½ C unsalted butter melted

1 ¼ C flour

Lemon Frosting:

2 C unsalted butter, softened

4 ½ C powdered sugar

3 – 6 Heavy whipping cream

2 tbsp fresh lemon juice

1 large lemon, zested

1 large piping bag with a star tip

1 – 21oz Raspberry pie filling

Instructions:

Step 1:  Preheat oven to 350 degrees and line cupcake pan with the liners

Step 2: Using a hand or standing mixer, beat together all ingredients until combined and mixed

Step 3: Gently fold in the fresh raspberries

Step 4: Scoop ¾ batter into the liners

Step 5: Bake in the oven for 19 minutes or until a light golden brown

Step 6: Allow to cool completely

Step 7: Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice, and lemon zest until smooth and stiff with peaks

Step 8: Scoop frosting into the piping bag

Step 9:  Combine all ingredients into a medium bowl

Step 10: Using your fingers, mix ingredients together until combined and crumble

Step 11: Pipe a ring of frosting onto the top of the cupcake

Step 12: Repeat the step again to have a “wall” of frosting

Step 13: Scoop some of the raspberry pie filling into the center of the frosting Sprinkle some crumble on top Enjoy!

Top with fresh lemon and basil for an amazing spring dessert ready to be served. 

Fresh raspberry and lemon bring the spring season so celebrate in style!

Make these Raspberry Lemon Cupcakes and serve freshness with each cupcake. 

Raspberry Lemon Cupcakes

Celebrate the season with this aromatic Raspberry Lemon Cupcake recipe. Full of fresh tart raspberries and lemon zest that compliment the sweetness of the frosting and cake perfectly.

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Course Desserts

Cuisine American

Ingredients

  

• 1 box of Lemon Cake mix
• 1 C water
• ½ C unsalted butter softened
• 3 large eggs
• 2 C fresh Raspberries
• 1 Cupcake pan
• Cupcake liners

Crumble Topping

• ½ C light brown sugar
• ¼ C sugar
• 1 tsp ground cinnamon
• ¼ tsp kosher salt
• ½ C unsalted butter melted
• 1 ¼ C flour

Lemon Frosting:

• 2 C unsalted butter softened
• 4 ½ C powdered sugar
• 3 - 6 Heavy whipping cream
• 2 tbsp fresh lemon juice
• 1 large lemon zested
• 1 large piping bag with a star tip
• 1 - 21 oz Raspberry pie filling

Instructions

 

• Preheat oven to 350 degrees and line cupcake pan with the liners
• Using a hand or standing mixer, beat together all ingredients until combined and mixed
• Gently fold in the fresh raspberries
• Scoop ¾ batter into the liners
• Bake in the oven for 19 minutes or until a light golden brown
• Allow cooling completely
• Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice, and lemon zest until smooth and stiff with peaks
• Scoop frosting into the piping bag
• Combine all ingredients into a medium bowl
• Using your fingers, mix ingredients together until combined and crumble
• Pipe a ring of frosting onto the top of the cupcake
• Repeat the step again to have a “wall” of frosting
• Scoop some of the raspberry pie filling into the center of the frosting Sprinkle some crumble on top
• Enjoy!

Keyword Raspberry Lemon Cupcakes