Recipe courtesy of Isaac Carter

Lemon Raspberry Cupcakes

I wanted to make a cupcake that reflects the summertime. And what better way than making a cupcake after a nice tall ice cold glass of lemonade!
  • Level: Easy
  • Total: 1 hr 10 min (plus cooling time)
  • Active: 55 min
  • Yield: 12 cupcakes
Save Recipe

Ingredients

Cupcakes:

1 1/2 cups granulated sugar 

1 1/4 cups pastry flour

1 teaspoon baking powder 

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups buttermilk, at room temperature 

1 cup olive oil

1 teaspoon lemon zest

3 whole eggs, at room temperature

Soaker:

2 tablespoons granulated sugar 

1 1/2 lemons, juiced

1/2 cup raspberries, halved, plus more for garnish

Cream Cheese Frosting:

1 cup cream cheese, at room temperature

1 stick unsalted butter, at room temperature 

1/2 cup melted white chocolate

2 cups powdered sugar 

Directions

  1. For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
  2. Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
  3. Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
  4. For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
  5. After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
  6. For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer. Add in the butter and mix until mixed in. Add the white chocolate and mix until fully incorporated. Add the powdered sugar until you reach a smooth frosting-like consistency. Put the frosting into a piping bag with piping tip of your choice.
  7. To assemble: Decorate the way you like with the cream cheese frosting. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!

Cook’s Note

Before you squeeze the lemon, place it in the microwave for 10 seconds and this will maximize the juice usage.

Lemon and Raspberry Pound Cake

Missy's Lemon and Blueberry Cupcakes

Raspberry Cream Cupcakes

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries