“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Lemon-Raspberry Cupcakes

Lemon-Raspberry Cupcakes

These cupcakes are light and lemony. The zing of the lemon is nicely balanced by the buttercream, which adds a soft fruity flavor to the cupcake. This cake recipe works well for other flavors of cakes as well (simply subtract the lemon, if you want a plain cake). The frosting is a lovely pink color, accented by fresh raspberries on top. Absolutely perfect summer cupcake. 

YEILD: 18 cupcakes
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour


  • 1 1/2 cup pastry flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 tablespoon lemon zest 
  • 1/2 cup unsalted butter, softened
  • 2 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup + 3 tablespoons whole milk
  • 1 tablespoon fresh lemon juice


  • 1/2 cup raspberry preserves 
  • 3/4 cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh raspberries, for topping


Preheat oven to 350 degrees.

In a large bowl, mix flour, baking powder, baking soda, and salt. Set aside.

In an electric stand mixer cream together butter, sugar, and lemon zest until fluffy. Mix in eggs and vanilla. 

Whisk together milk and lemon juice. Let stand for five minutes (this will essentially create buttermilk).

Add milk mixture to electric stand mixer and slowly blend. Add flour mixture and mix until fully combined. 

Add batter to paper-lined muffin pans. Bake until toothpick comes out clean (about 15-18 minutes). 

Remove from oven and transfer to wire rack for cooling. 


In the bowl of an electric stand mixer whip butter until very fluffy. Mix in 1 cup powdered sugar, then add raspberry preserves and vanilla. Continue adding powdered sugar until frosting is desired consistency. 

Add one raspberry to top of each cupcake.

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