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lemon raspberry cupcakes 9
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Raspberry Lemon Cupcakes

Servings 24 cupcakes
Author Allison McGee

Equipment

  • Pridebit Cupcake Decorating Tips Extra Large Piping Icing Tips
  • USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
  • Bakers Joy Cake Pan Spray 2 Pack
  • Wilton Industries Perfect Results Mega Cooling Rack
  • NWK 3-Tier Cupcake Stand
  • KitchenAid KSM180QHSD 100 Year Limited Edition Queen of Hearts Stand Mixer, Passion Red
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Pyrex Prepware 8-Cup Glass Measuring Cup with Lid

Ingredients

Cupcakes

  • 24 lemon cupcakes from a box cake mix
  • 1/2 cup raspberry jam homemade is best
  • 1 1/2 cups raspberries
  • 1 tablespoon lemon zest about 2 lemons

Frosting

  • 1 cup salted butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon raspberry bakery emulsion or raspberry extract
  • 2 tablespoons heavy whipping cream

Instructions

To Prepare Frosting

  • In the bowl for an electric mixer, add butter. Beat butter on medium speed with the whisk attachment for about 1 minute, until butter is smooth.
  • Add 1 cup of powdered sugar, and beat until combined. Repeat with 1 more cup.
  • Add bakery emulsion and heavy whipping cream and beat until combined.
  • Add the remaining powdered sugar, one cup at a time, beating until combined after each addition.
  • Beat for about one additional minute, until frosting is smooth, thick, and fluffy.

To Assemble Cupcakes

  • Use a knife to cut a small circle in the top of each cupcake, about 1/2 an inch wide and 1/2 inch deep (save the piece of cupcake you cut out). Fill each cupcake with about 1 teaspoon of jam, and top with the piece of cupcake you just removed.
  • Frost each cupcake and garnish with lemon zest and a raspberry.