Simple lemon cupcakes with a sweet raspberry buttercream frosting.
Lemon Cupcakes with Raspberry Buttercream Frosting | Persnickety Plates

I don’t really have much to talk about today. We could talk about the weather and how it’s been a really pleasant but cool summer. Perfect for evening walks with Baby Girl. Or the fact that it’s mid-August already and summer is nearly over. I’m not ready to see all pumpkin everything. But I am looking forward to hoodie weather. I love hoodies.
I made these cupcakes for my dad’s birthday along with the Coconut & Pecan Crusted Chocolate Covered Bananas. Aren’t they pretty? I didn’t even want to write their names on the pictures because the colors are so pretty. I love taking pictures at my parents house because they have way more natural light. And my mom collects pretty plates so there are always plenty of props to choose from.
Lemon Cupcakes with Raspberry Buttercream Frosting | Persnickety Plates
Lemon Cupcakes with Raspberry Buttercream Frosting | Persnickety Plates
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Lemon Cupcakes with Raspberry Frosting

Servings: 12 cupcakes
Simple lemon cupcakes with a sweet raspberry buttercream frosting.


  • For the cupcakes
  • ½ cup 1 stick unsalted butter, at room temp
  • 1 cup sugar
  • 2 eggs at room temp
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk I used 2%
  • zest + juice of two lemons approx. 2 Tablespoons juice
  • For the frosting
  • ¾ cup butter* at room temp
  • 3 ½ cups powdered sugar
  • 3 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ½ cup thick raspberry jam or preserves
  • *I used 1/2 cup unsalted butter & 1/4 cup salted butter. If you use all unsalted butter add 1/4 teaspoon salt to the frosting while mixing to balance the sweetness.


  • To make the cupcakes
  • Preheat the oven to 350 degrees and add liners to a 12 well cupcake pan. Set aside.
  • In a large bowl, or the bowl of your stand mixer, add the butter and sugar and mix on medium-high until creamed. Scrape down the sides of the bowl as needed. This should take about 2-3 minutes.
  • Add in the eggs and vanilla and continue mixing for another 2 minutes until fully combined. Set aside.
  • To a medium bowl, add in the flour, baking powder, and salt. Toss it together (I use a whisk).
  • Add the dry ingredients, slowly, to the wet ingredients in three equal additions. Beat on low after each addition.
  • Add in the milk, lemon zest, and lemon juice and beat on low until just combined.
  • Scoop the batter evenly into your prepared cupcake liners (I like to use a cookie scoop).
  • Bake for 18 minutes; check them with a toothpick to see if it comes out clean. If not, bake another 2 minutes and check again.
  • Remove and let cool completely. (I popped mine in the fridge to speed up the process – I was baking at 10:30 again, like I seem to do these days)
  • To make the frosting
  • Add the room temp butter to a large bowl or the bowl of your stand mixer and beat on medium for 3-4 minutes until fully smooth and creamy.
  • Add in the powdered sugar, heavy cream, vanilla with the mixer going on low. Once added, turn the speed up to high and beat for one minute.
  • Add in the raspberry jam and beat until thick and creamy. Taste test and see if you need a pinch more salt – that’s a matter of preference. Add more powdered sugar if the frosting is too thin.
  • Frost your cooled cupcakes and garnish with some extra raspberries.


Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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