Lemon Raspberry Cupcakes

lemon raspberry cupcake recipeThe cupcake trend isn’t going anywhere is it? The thing is, I really like cupcakes. I want to not like them anymore because they are so trendy, but I cannot help myself. They are the perfect size. I don’t feel as guilty about eating a cupcake as I a do a slice of cake. I also think that they are a lot easier to make than a whole cake. The bake time is far less, construction is not an issue, and you can really play with the flavors. What is not to love? I have a friend who shall remain nameless that really cannot stand cupcakes. Want to get her going? Make a wedding cake out of cupcakes.

I made these cupcakes because they looked like spring. Pink and yellow. Lemon and raspberry. It just makes me happy. I also made these cupcakes because the recipe called for Chambord. There was a little champagne and Chambord mix up a few months ago and I now have a lot of Chambord in my cabinet. We are gearing up for a move in less than 2 months and need to get rid of all of the booze in our house. It makes me sad to leave perfectly good booze behind.

lemon raspberry cupcake recipe3/4 cup room temperature butter
3 eggs at room temperature
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
2 teaspoons lemon zest
2 Tablespoons lemon juice
2 Tablespoons Chambord (you can use milk if you don’t want to use Chambord)
2/3 cup buttermilkred food coloring

Chambord Frosting:

3/4 cup room temperature butter
7 cups confectioners sugar
6 Tablespoons Chambord (or milk)
red food coloring (optional)

lemon slices
raspberries

lemon and raspberry cupcake recipeStir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.

lemon and raspberry cupcake recipeAdd the eggs one at a time. Scrape the bowl after each addition.

lemon and raspberry cupcake recipeYou will add the flour and buttermilk in 3 additions, start and end with the flour.

lemon and raspberry cupcake recipeAdd a drop of red food coloring.

lemon and raspberry cupcake recipePut the cupcake batter into a lined muffin tin.

lemon and raspberry cupcake recipeBake at 350 degrees for 15 to 18 minutes. Let cool on a rack.

lemon and raspberry cupcake recipeBeat the butter and 2 cups of confectioners sugar. Add 6 Tablespoons of Chambord. Gradually add the remaining sugar until it is a good piping consistency.

lemon and raspberry cupcake recipePipe the Chambord frosting onto the cupcakes.

lemon and raspberry cupcake recipeGarnish with lemon slices and a raspberry.

lemon and raspberry cupcake recipe recipe adapted from bhg.com.

Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

Yield: makes 18 to 24

Lemon Raspberry Cupcakes - raspberry and lemon flavored cupcakes with a swirl of raspberry buttercream

Ingredients

  • 3/4 cup room temperature butter
  • 3 eggs at room temperature
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 2 teaspoons lemon zest
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Chambord (you can use milk if you don’t want to use Chambord)
  • 2/3 cup buttermilk
  • red food coloring

Chambord Frosting:

  • 3/4 cup room temperature butter
  • 7 cups confectioners sugar
  • 6 Tablespoons Chambord (or milk)
  • red food coloring (optional)
  • lemon slices
  • raspberries

Instructions

  1. Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
  2. Add the eggs one at a time. Scrape the bowl after each addition.
  3. You will add the flour and buttermilk in 3 additions, start and end with the flour.
  4. Add a drop of red food coloring.
  5. Put the cupcake batter into a lined muffin tin.
  6. Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
  7. Beat the butter and 2 cups of confectioners sugar. Add 6 Tablespoons of Chambord. Gradually add the remaining sugar until it is a good piping consistency.
  8. Pipe the Chambord frosting onto the cupcakes.
  9. Garnish with lemon slices and a raspberry.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
All information and tools presented and written within this site are intended for informational purposes only.
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 20 Comments

  1. Amy C

    Mmmmm! I like lemon raspberry anything!! 🙂 Thanks.

    1. bakedbree

      you are welcome Amy!

  2. Jessica

    Oh lovely! (Isn’t hating cupcakes kinda on par with hating puppies and fat, fluffy Easter chicks?) Something about raspberry and lemon – delicious *and* beautiful. I had to laugh at the champagne/Chambord mix up. I’m not familiar with Chambord, but feel I must be now. These cupcakes go directly into my “to make” recipes file. (All the best to you as you gear up for your move – we just did that in December and I’m only now feeling settled. Moving. Bleh.)

    1. bakedbree

      I don’t really hate them, I am just getting bored with them I guess. I love the combination as well and use Chambord a lot. It is not cheap, but I use it quite a bit in cocktails.

  3. Dangler

    OMGGG. My thoughts on the cupcake trend are the same as yours. However, these look AMAZING. Love the raspberry & lemon combo!

  4. K&B

    These cupcakes are definitely lovely. You’re right, raspberry and lemon is always a good match, I’ve made raspberry lemon muffins with milk chocolate chunks last week: delicious.

    B from K&B.

  5. Tracey @ KitchenPlayground

    Chambord is one of my favorites! I’ll definitely be giving these a try.

    1. bakedbree

      me too! I love it in a glass of champagne with a splash of lemon juice.

  6. Sarah Jackson

    Those things are too cute! Make me willing to re-visit my strict “No More Cupcakes!” law. Which p.s. wasn’t that strict anyway. Because no matter how “over” cupcakes I claim to be they always end up in my mouth. 😉

    Really great site, btw. A friend recommended and I love it!

    -Sarah

  7. blogbytina!

    What a great flavor combo! perfect for spring!

  8. Gina @the Addicted Baker

    Those look delicious. Before I read this, I saw them on BHG and definitely thought about making them. I’m glad you enjoyed them.

  9. Amanda

    How many cupcakes does this recipe yield?

    1. bakedbree

      18 I believe.

  10. Evangeline

    How many servings are there in this recipe?

    1. bakedbree

      24.

  11. Chineka @ Savor The Baking

    oohh…The lemon combined the the raspberry makes for a lovely cupcake flavor. This is a different combination to try.

    1. bakedbree

      It is!

  12. Rachel

    How many cupcakes does it make?

    1. bakedbree

      18?

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