I received coupons from Driscoll’s for my berries in hopes that I may write about them. All opinions and text are my own.
Lemon Cupcakes with Raspberry Buttercream Frosting – a from scratch lemon cupcake with a fun and fruity raspberry buttercream frosting! These babies scream fun in the sun! #cupcakes #lemon #raspberry #driscolls #berries
Y’all, bookmark, print this recipe or pin these cupcakes NOW! Seriously, go do it … I’ll wait!!
Let me say, I love these Lemon Cupcakes with Raspberry Buttercream. Love them, y’all! They are perfect for Spring and Summer – and with Mother’s Day and the 4th of July just around the corner, you will want this recipe!! Driscoll’s raspberries made this recipe perfect! Of course, they have been family-owned and have been doing berries for over one hundred years, so they know a thing or two about good berries! 🙂
A few weeks ago, I was reading some of my favorite blogs on BlogLovin’ …. and I ran across this Perfect Triple Lemon Cupcakes post from Crazy for Crust. I pinned it, but I could NOT stop thinking about them! I has this idea to use up some raspberries I had in the fridge and I knew Dorothy’s cupcakes were the perfect match for the Driscoll’s raspberries!
Lemon Cupcakes with Raspberry Buttercream
Lemon Cupcake barely adapted from Crazy for Crust
Printable recipe
Yield: about 15 cupcakes
For the cupcakes:
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ cup (1 stick) butter, melted
1¼ cups sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. lemon extract
¼ cup lemon juice
1 tbsp. lemon zest
½ cup milk
For the frosting:
6 oz. fresh raspberries, washed and patted dry
½ cup butter, softened
pinch of salt
1 tsp. raspberry extract
3½ cups powdered sugar
Additional ingredients:
Lemon slices and additional raspberries for garnish, if desired
Method:
Preheat oven to 350°F. Place cupcake liners in the wells of a muffin pan (you will need about 15). Set aside.
In a medium bowl, combine the flour, baking powder and salt with a wire whisk. Set aside.
In a large mixing bowl, mix the butter and sugar until thick and yellow. Add eggs, one a t a time, beating well after each addition. Add the vanilla and lemon extracts, the lemon juice and lemon zest; beat well. Add half of the flour mixture, followed by all of the milk, then the remaining flour mixture; mixing just until each addition in combined. Do not overmix. Divide the batter evenly into the cupcake liners. Bake for 13-18 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
While the cupcakes are cooling, prepare the frosting. Puree the raspberries in a food processor. Strain the raspberries through a sieve (or cheesecloth) to remove seeds. Place the butter, salt, strained raspberries and raspberry extract in a mixing bowl. Beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating on low speed until thoroughly combined and smooth. Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.
My kiddos told me these Lemon Cupcakes with Raspberry Buttecream taste like Fruity Pebbles ….. did you know that’s my favorite cereal of all time?! Y’all, it was love at first bite! I could have kept them all for myself, it was tempting … but I didn’t! I shared. I’m thinking I may need to make another batch very soon – I have another package of Dricoll’s raspberries in my fridge right now! 🙂
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mmmmm looks awesome!!!Thanks for sharing a recype!
Have a nice day!
These look amazing!!!! I want one now!!!!
– Brooke –
Wow, now these say "spring is here"! They looks so good and beautifully bright! I would love for you to link them up on The Wednesday Roundup Link Party (if you haven't already). Pinning 🙂
I need to save this for a summer treat…they look amazing. Thanks for sharing on the Thursday Blog Hop!
Thanks for hosting!
They look sooo delicious, love lemon and raspberry combo! Pinning your recipe to try out later 🙂 Thanks for sharing!
Great Cupcakes, Jamie! Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
you had me at lemon!!!! Thank you for sharing at the Thursday Favorite things blog hop ( I am featuring your post on Monday) ♥
What a fantastic combination lemon and raspberry. thank you so much for bringing them to foodie friday. Pinned.
Yummy, cool and refreshing and sweet enough to satisfy the sweet tooth! Loving these sweet treats that I found on the in and out of the kitchen link party! 🙂
Cathy
These are GORGEOUS!! So glad I hopped over from Tasty Tuesdays; these cupcakes are amazing! 😀
Those look so good – I wish I had one right now! Have a great day 🙂
Thanks for linking up at Family Fun Friday. Just wanted to let you know I'm featuring your cake this week. Hope you'll stop by and share again!
They even look cheerful and sunny!
Thank you for sharing, Jamie.
Looks fantastic!
Ok, you know how much I love LEMON and there's nothing I love it more with than berries!! These cupcakes not only look delicious, but also beautiful…..perfect for Mother's Day, baby showers, or any special spring occasion! Love them!
These cupcakes look amazing and I love the flavor combo, Jamie! Thanks for sharing at the Frugal Crafty Home Blog Hop. This will be one of my features tonight 🙂
How lovely, I've yet to try lemon and raspberry together but I can imagine it's a delicious combination. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great weekend!!
Can't get over how gorgeous these are, Jamie!
I made the lemon cupcakes yesterday (used a different icing) and these are the best lemon cupcakes I have ever had…EVER (and my mom can bake!). Thank you for sharing this recipe…it is definitely a keeper!!!