Friday, July 23, 2010

Lemon Raspberry Cupcakes

Lemon cake with raspberry jam inside and a raspberry buttercream made to benefit Farm of the Child. The tart lemon and raspberry are a perfect combination!
What a week! Thank heaven for interns! My intern James has been saving my sanity this week. In recovery mode from the bake-athon of last week.....well....I may have missed some work. James is so cute! He's still too young to have had his soul crushed by the working world. He works so hard! Bless his littler heart.

Either way these were made to celebrate my past intern Mary Kate as part of the bakesale!

I've said it once and I'll say it again, DC would not function without interns!

Lemon Buttermilk Raspberry Cupcakes

1 3/4 cups sugar
3/4 cup unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
seedless raspberry jam

Position rack in center of oven and preheat to 350°F. Line 24 cupcake tins with paper wrappers Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice.

Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.

Divide batter among prepared pans along with a dollop of raspberry jam. Bake until tester inserted into center of cakes comes out clean, about 15 minutes.

Raspberry Jam Buttercream Frosting

1 cup butter, softened
1 teaspoon vanilla
a pinch of salt
4 cups confectioners’ sugar
raspberry jam to taste (about ½ cup for me)

Whip butter, salt, and vanilla till creamy then whip in powdered sugar in a stand mixer using the paddle attachment. Beat on a medium speed until light and fluffy. Add jam and continue until incorporated.


  1. Hmmmm...lemon and raspberry! They look delicious.

  2. those look delicious. i love the frosting!

  3. OH my heavens, these look amazing. I recently made some lemon raspberry muffins and have been wanting to try that ridiculously delicious combo in a cupcake. I can't wait to try these!

  4. These are adorable and I love the combo of lemon and raspberry.

  5. I think I just stumbled your whole blog. You are AWESOME!!

  6. Yum! Lemon-raspberry is one of my favorite flavor combinations. Thanks for sharing the recipe, I shared it on homepodge!

  7. This frosting looks so creamy and yummy!

  8. Your pictures are so good. I am really impressed. Also thanks for sharing over at dishfolio.

  9. My birthday is tomorrow and I HAVE to make these. There's nothing worse than being snowed in and out of lemons and buttermilk.

    thanks for sharing the recipe!

  10. Your cupcake is beautiful. Thanks for sharing the recipe. I baked this cake for my husband birthday. All the cakes disappeared very fast. That day I ran out of cake cases in the kitchen, I used taller
    Cupcake liner
    in replace of the common cake cases. I couldn't find buttermilk locally and I swarp it with sour cream.

    Happy baking.

  11. I've never made cupcakes before (or for that matter done much baking). But faced with my son's third birthday party I dived in and made these (converting to UK measurements). Just wanted to say the cupcakes looked amazing, were a huge hit with everyone, made me look far more organized and capable than I am! Thanks for sharing. Oh - and I sprinkled them with some fine edible hologram glitter so they had s subtle rainbow sparkle - perfect for tots!

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  13. I was inspired by your beautiful cupcakes to make a Raspberry Lemonade cake for my friend Lisa's birthday. It turned out wonderful. Thank you so much for the wonderful recipe.

    If you want to see what I did, check it out here:

  14. Just tried making these, they were amazing! I love your blog, I'm not sure whether the pictures or the recipes are more drool-worthy.

  15. I made these and they came out beautifully (and were sooo delicious!) check out my link to see them!

  16. I made these today and they are absolutely wonderful! The cake is tart but not too tart and the raspberry frosting is wonderful and this wasn't a hard recipe to get around either, so that was great!


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