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Lemon Raspberry Cupcakes with swirled frosting, topped with a fresh raspberry and lemon slice.

Lemon Raspberry Cupcakes

Bree Hester
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Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes
Course cupcakes
Cuisine American
Servings 18
Calories 463 kcal

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
 

  • Stir together the dry ingredients and set aside. Cream the butter for 1 minute. Add the sugar, lemon zest, lemon juice, and Chambord.
    Sugar, lemon zest, and Chambord added to butter for cupcakes.
  • Add the eggs one at a time. Scrape the bowl after each addition.
    Creamy butter and sugar mixture with an egg for baking.
  • You will add the flour and buttermilk in 3 additions, start and end with the flour.
    Flour and batter mixture in a stand mixer bowl for baking.
  • Add a drop of red food coloring.
    Light-colored cake batter being mixed in a stand mixer with a paddle attachment.
  • Put the cupcake batter into a lined muffin tin.
    Delicious peach-colored cupcake batter in a muffin tin with purple paper liners.
  • Bake at 350 degrees for 15 to 18 minutes. Let cool on a rack.
    Baked lemon raspberry cupcakes cooling on a wire rack.
  • 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.
    Beating butter and confectioners sugar with Chambord in a stand mixer for Lemon Raspberry Cupcakes.
  • Pipe the Chambord frosting onto the cupcakes.
    Lemon raspberry cupcakes with white frosting on a cooling rack.
  • Garnish with lemon slices and a raspberry. Recipe adapted from bhg.com.
    Lemon raspberry cupcakes topped with white frosting, a fresh raspberry, and a lemon slice.

Nutrition

Calories: 463kcalCarbohydrates: 75gProtein: 3gFat: 17gSaturated Fat: 10gSodium: 214mgFiber: 0.4g
Keyword Chambord frosting, colorful cupcakes, easy cupcake recipe, Easy summer dessert, flavored frosting, Homemade cupcakes, lemon cupcakes, light cupcakes, Moist cupcakes, raspberry cupcakes, raspberry liqueur, spring desserts
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