finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
    • Full Recipe Index
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Whatcha Need??
    • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me & More
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips
    • Tips for Liver Detox / Gut Health Protocol

Lemon Cupcakes with Raspberry Frosting

June 29, 2016

I think I’ve found my new favorite cupcake recipe.  These are as close to a perfect texture and taste as any cake or cupcake I’ve ever made.

Lemon Cupcakes with Raspberry Frosting done

Someone described them as “bomb-ass”, and I’m not going to argue with them.  I mean, it would be rude.

Lemon Cupcakes with Raspberry Frosting

We wanted to do a special girls’ night for Casey’s birthday a few weeks ago, and I heard through the grapevine that she was obsessed with some Publix lemon raspberry cake, so the flavor palette for her cake was easy enough.  I was super excited, because usually people want chocolate or something super sweet, so the chance to make a fruity dessert was one I wouldn’t pass up.

lemon cupcakes with raspberry frosting lemons

And it’s a good thing these were basically perfect, because they were pretty much the only thing that went right that evening.  The restaurant ended up being a nightmare (45 minutes to order, hour and a half for food to come, took two hours to get a second drink order in), so by the time we left our numbers had dwindled by half and it was already quite late.  Thankfully, three of us persevered and went to our friend’s Midtown high rise for wine and cupcakes and a great rooftop view.

Lemon Cupcakes with Raspberry Frosting finished

Right call.  The cupcakes are the most insanely moist, dense crumb you can imagine, packed with super tart lemony flavor that never tips over the line into that weird cloying fake lemon flavor that I hate.  Even without the icing they’re perfection.  But the icing is a work of art itself.  Fluffy buttercream taken to the next level with raspberry jam adding some fruity goodness and tanginess to the frosting’s sugar overload.

In other words, you should make these TODAY.

lemon cupcakes with raspberry frosting wet ingredients

Preheat the oven to 350°F and line a 12-count muffin pan with paper liners.

In the large bowl of a mixer, beat the butter and sugar together on medium-high until creamed, about 1-2 minutes.  Every so often, scrape down the sides to make sure everything is getting mixed in.  Add the eggs and vanilla and beat on medium-high until they’re combined, around 2 minutes (continuing to scrape down the sides).

lemon cupcakes with raspberry frosting batter

lemon cupcakes with raspberry frosting lemon zest

lemon cupcakes with raspberry frosting batter2

In a separate bowl, stir together the dry ingredients (flour, baking powder, and salt).  Add the lemon zest, and then take turns adding the dry ingredients and the milk and lemon juice to the batter in three additions.  Don’t ask me why, but it helps.

Beat on low speed as you do this and do NOT overmix the batter, just enough to get it barely incorporated.

lemon cupcakes with raspberry frosting batter cups

Spoon the batter evenly into 12 cupcake liners (I used a small ice cream scoop).  It made exactly 12.

lemon cupcakes with raspberry frosting cupcakes baked

Bake for about 20 minutes (but check at 15 and 18, just to be sure).  You can use a toothpick to test them, but honestly I didn’t need to, it will be pretty clear by looking at them when they’re done.  They should have lovely domes (like the pic above, aren’t they pretty?!) and be slightly spongy to the touch.  Remove from the oven and allow to cool completely before frosting.

lemon cupcakes with raspberry frosting icing pale

As the cupcakes are cooling, whip up the frosting.  Beat the softened butter on medium (2-3 minutes) until it’s completely smooth and creamy, and then add the powdered sugar, cream, vanilla, and salt.  Then increase to high speed for like 30 seconds.

lemon cupcakes with raspberry frosting icing pink

Add the raspberry jam and beat for another minute, until thick and creamy.  Mine was perfect, but if your frosting is too thin for some reason you can add more powdered sugar.  Make sure to taste it and see if it’s the right level of sweet and tart—if it’s too sweet you can add a touch more salt to offset.

 

lemon cupcakes with raspberry frosting frosted

lemon cupcakes with raspberry frosting 2

Frost the cooled cupcakes however you want.  I encourage you to get all fancy, but mine is just kind of slapped on there messily.  You can go the extra mile and add raspberries or a tiny little piece of lemon slice for garnish.

Lemon Cupcakes with Raspberry Frosting closeup

These are fine at room temperature for a day or two (in an airtight container, of course), but I recommend refrigerating if it will be more than that or if it’s summer and room temperature is stupid warm.  If you do end up having tons of frosting leftover, it’ll keep in the fridge for a week or two, and just set it out on the counter to soften for like 30 minutes before using.

Lemon Cupcakes with Raspberry Frosting

I’m not often one for exactly measuring, but I will say that if you have a kitchen scale, measuring the flour, butter, and sugar by weight will probably turn out a slightly better cupcake

Lemon Cupcakes

  • 1/2 cup (115g) of unsalted butter, softened to room temperature
  • 1 cup (200g) of granulated sugar
  • 2 large eggs, room temperature preferred
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups (190g) of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup (120ml) of milk
  • Zest + fresh juice of two medium lemons
  • Optional:  1/2 teaspoon of lemon extract

Raspberry Frosting

Honestly this makes like double the amount of frosting you need, so I’d maybe halve the frosting unless you have other uses for it

  • 3/4 cups (170g) of unsalted butter, softened to room temperature
  • 3 1/2 cups (420g) of confectioners’ sugar
  • 3 Tablespoons (45ml) of heavy cream
  • 2 teaspoons of vanilla extract
  • 1/4 teaspoon of salt, to taste
  • 1/2 cup (165g) of thick raspberry preserves or jam
  • Optional: fresh raspberries and lemon slices for garnish
  1. Preheat the oven to 350°F.  Line a 12-count muffin pan with paper liners.
  2. In the large bowl of a stand mixer, beat the butter and sugar together on medium-high until creamed (1-2 minutes). Scrape down the sides as you go, to make sure everything is incorporated.  Then add the eggs and vanilla.  Beat on medium-high until they’re combined as well, around 2 minutes, and continue to scrape down the sides
  3. In a separate medium bowl, stir together the flour, baking powder, and salt, then slowly take turns adding the dry ingredients and the milk, lemon zest, and lemon juice to the batter in three additions.  Beat on low speed as you do this and do NOT overmix the batter, just enough to get it barely incorporated.
  4. Spoon the batter evenly into 12 cupcake liners (I used a small ice cream scoop).  Bake for about 20 minutes (but check at 15 and 18, just to be sure).  You can use a toothpick to test them, but it will be pretty clear by looking at them when they’re done—they’ll have lovely domes and be slightly spongy to the touch.  Remove from the oven and allow to cool completely before frosting.
  5. For the frosting, beat the softened butter on medium 2-3 minutes until completely smooth and creamy, then add the powdered sugar, cream, vanilla, and salt.  Increase to high speed and beat for 1 minute.  Add the raspberry jam and beat for another minute or two, until thick and creamy.  If your frosting is too thin or is having trouble with the jam you can add more powdered sugar, but mine was perfect.  Taste it, because if it’s too sweet you can add a touch more salt to offset.
  6. Frost the cooled cupcakes however you want (mine are…messy), and top with whatever garnish floats your boat.  These store great at room temperature for a day or two, but recommend refrigerating if it will be more than that (or if it’s summer and room temperature is terrible).
  7. If you do end up having tons of frosting leftover, it’ll keep in the fridge for a week or two, and just set it out on the counter to soften for like 30 minutes before using.

Original recipe from Sally’s Baking Addiction

1 Comment CATEGORIES // Foods I'm Obsessed With, Recipe Experimentation

« Eating My Way Through Istanbul: Exploration
Eating My Way Through Istanbul: Food Tours »

Trackbacks

  1. Lemon Raspberry Cake with Raspberry Frosting – finding time for cooking says:
    August 27, 2017 at 9:29 pm

    […] I first made this recipe, it was actually as lemon cupcakes with a raspberry frosting, for my friend Casey’s birthday.  But even as I was making it, I was mentally adapting it […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

A lot of people don't realize how easy & cheap it A lot of people don't realize how easy & cheap it is to make your own kombucha at home...you can have an entire gallon for less than the cost of one bottle at the store! 

I can't even keep a bamboo plant alive, yet have managed to keep the same "scoby" starter healthy & active for well over a decade. 

Here are easy step-by-step instructions for making your own kombucha at home, & the tools you'll need to do so! Tap the link in my IG bio (@findingtimeforcooking) & click on this photo to see the whole post.
#homemadekombucha #kombuchabrewing #healthyguthappylife #scoby
I'm not generally a soup person, though I'm trying I'm not generally a soup person, though I'm trying to be more 🍜 But this Turkish corba (a spiced red lentil soup) has always been one of my exceptions.  It's CRAZY easy to make, full of veggies and the protein from the lentils, and just feels like a warm hug in a bowl!  A great vegetarian dinner idea, perfect on any detox protocol, and just a great cozy recipe for the winter months.

Tap the link in my IG bio & choose this photo to get the recipe!
#corba #redlentils #souprecipe #drcabraldetox
Today, we FANCY. But also lazy. When I first saw a Today, we FANCY. But also lazy. When I first saw a recipe for the "lazy person's kouign amann", I was intrigued...and it definitely lives up to the hype! The texture isn't quite the same as the much more time-consuming and complex authentic French pastry it's hacking, but it's darn close and absolutely delicious. 

To see the recipe, tap the link in my IG bio & click on this photo! --> @findingtimeforcooking 
#kouignamann #frenchpastries #bakingfromscratch #frenchbaking
This spiced chicken shawarma is 👌 *chef’s kis This spiced chicken shawarma is 👌 *chef’s kiss* and will make your house smell amazing! It’s super easy & healthy, and a great meal option on the #drcabraldetox or #fatlossity protocol! Pairs well with hummus, cauliflower rice, salad, & more.

See the full recipe amounts at https://findingtimeforcooking.com/main-dishes/amazing-easy-chicken-shawarma/ (& leave out cornstarch & oil for those protocols). 

#healthyrecipes #chickenshawarma #shawarmalovers #winnerwinnerchickendinner #chickenthighs #chickenthighrecipes #easydinners #easydinnerideas #foodblogfeed #equilibriumnutrition #detoxrecipes #dinnerrecipes
ONION PAKORAS!! And without a deep fryer. This one ONION PAKORAS!! And without a deep fryer. This one has been a long time coming...pakoras have been a major comfort food for me for ages, but this recipe was tricky to get right. But now when a craving strikes, I can have these onion pakoras on the table in about 20 minutes! 

Tap the link in my IG bio & pick this photo to see the (easy) recipe --> @findingtimeforcooking
#pakora #indianfoodlovers #appetizersfordinner #onionpakoda
These fig & walnut biscotti are subtly spiced, wit These fig & walnut biscotti are subtly spiced, with little crackles from the fig seeds and lovely bright orange zest coming through! 

To get the recipe, tap the link in my IG bio & choose this photo! @findingtimeforcooking
#biscotti #easybaking #biscottirecipe #foodblogfeed
Why not start the year with a perfect cold weather Why not start the year with a perfect cold weather sip? The Caribou cocktail is a cozy French-Canadian drink that's a great option for winter or fall. Shout-out to my coworker Branda for introducing me to this super easy, delicious port (or red wine) & rye whiskey cocktail! 

Tap the link in my IG bio & click on this photo to get the (30-second) recipe! --> @findingtimeforcooking 
#cocktailrecipe #WinterCocktails #redwine #ryewhiskey #cocktails #cocktail #portwine #maplesyrupseason #cozycocktails #foodblogfeed #easycocktails #3ingredientcocktails #drinkrecipes #winterdrinks
Cozy creamy curried carrot soup 🥕 (say that fiv Cozy creamy curried carrot soup 🥕 (say that five times fast!). This was the perfect antidote to the nasty winter "bomb cyclone" nonsense we just had...carrots are definitely the star, but the creamy coconut milk, bite of ginger, & warmth from the curry powder elevate it from simple to sublime 😍 

Tap the link in my IG bio & choose this photo to get the recipe for this easy 30-minute meal! --> @findingtimeforcooking
#meatlessmonday #soupseason #soupoftheday #carrotsoup
This fluffy, fragrant turmeric rice is my new stap This fluffy, fragrant turmeric rice is my new staple for any kind of Mediterranean or Middle Eastern meal. It's crazy easy and the texture is the best that I've come across...this rice with a pile of chicken shawarma or spiced ground beef is a comfort food fave! Perfect for this nasty freezing "bomb cyclone" storm we're having. 

Tap the link in my IG bio & choose this pic to get the recipe!
#turmericrice #sidedish #mediterraneanfood #ricerecipes
Load More... Follow on Instagram

Popular Posts

One-Bowl Yogurt and Honey Olive Oil Cake

Bohemian Cocktail (Gin, Elderflower, & Grapefruit)

Pretty darn authentic Italian (Cucina Asellina)

Fancypants bread (Artisan Bread with Lemon, Rosemary, & Irish Cheddar)

Spiced Fig & Walnut Biscotti

Recent Posts

  • How To Make Kombucha: Tips & Tools For Easy H…
  • The Lazy Person’s Kouign Amann
  • Super Easy Onion Pakoras (Without a Deep Fryer)…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food
  • Uncategorized

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2022 Finding Time For Cooking

6 shares