Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes and Raspberry Buttercream

I made these cupcakes on the weekend. It was crazy hot here (it’s about 15 degrees cooler now) but these were the perfect little refreshing cupcake to enjoy in the plus 40C with humidity heat. I know a lot of people don’t like cooking when it’s so hot out. Somehow, I retreat to the air conditioning and don’t mind because it’s a great inside project. These cupcakes are a great treat no matter what the temp, though!

Lemon Cupcakes with Raspberry Buttercream


  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • zest from 2 lemons
  • 1/2 cup butter, room temperature
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/3 cup buttermilk
  • juice from one lemon, 2-3 tablespoons
  • Simple Syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • Raspberry Buttercream
  • 1 1/2 cups fresh raspberries
  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • raspberries for garnish


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together flour, baking powder, baking soda and salt. Wisk together to combine.
  3. In a large stand mixer, mix on medium speed butter, sugar and lemon zest. Mix until light and fluffy. Scrap down sides periodically.
  4. Mix in eggs and vanilla.
  5. On low speed, alternate adding to the mixture buttermilk, lemon juice and flour mixture. Mix just until combined.
  6. Divide batter among 12 or 24 lined cupcake cups. If doing 12, fill 3/4 full. I made my versions more bite size and used a cookie scoop to divide my batter up in about 1 1/2 tablespoon portions (about a 1/3 full). For 12 cupcakes, bake 18-20 minutes. For 24 cupcakes, bake 10-15 minutes. Watch closely and use a toothpick to determine when the centres are fully cooked. Do not let overly brown.
  7. Remove from oven when done and set aside to cool.
  8. Make the simple syrup by mixing together the lemon juice and sugar. Brush over the warm cupcakes. I was able to brush each cupcake twice (this will keep them nice and moist and make them even lemoni-er!).
  9. While the cupcakes are cooling, make the frosting.
  10. Heat up raspberries in a saucepan set over medium heat. As they warm up, mash with the back of a spoon or a potato masher. Mixture should come to a low boil and reduce/thicken just slightly. Force through a fine mesh strainer to remove seeds and cool the mixture completely.
  11. In the bowl of a stand mixer, whip butter till smooth and creamy. Add in powdered sugar on low speed, one cup at a time. The icing will become very thick and possibly dry and crumbly looking.
  12. Mix in raspberry puree, vanilla extract and milk (start with 1 tablespoon and add the second if icing needs to be thinned out for piping consistency). Mix on medium speed for five minutes until the icing is light and fluffy.
  13. Pipe icing onto cooled cupcakes. Garnish with raspberries. Enjoy!

 Do you like to cook in warmer temps? What’s your favourite go-to summer treat?

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