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Lemon Cupcakes with Lemon Buttercream and Raspberry Buttercream



In honor of today being my husbands birthday I figured I’d share a cupcake recipe that I made a few weeks ago for Easter!! Perfect cupcake recipe or any occasion!!

I am a major sucker for anything lemon. I don’t know if I love the sweet and the tart combined or what but when I see lemon I am instantly drawn to check it out. In Spring time lemon is the perfect dessert or addition to any meal. I think for the most part, most people like a little citrus in the sun so why not make a dessert that gives everyone a light and fresh feel.

For Easter I always get assigned dessert and I get so excited to hunt down a new delicious recipe. I have been eyeing a lemon raspberry cupcake and thought that it sounded like the perfect Spring/Easter recipe. I was also making french macaroons so I decided to make 2 different buttercream frostings to give a variety of flavors in the cookie and cupcakes. These did not disappoint.

What is your favorite cupcake flavor and frosting combination?




Cupcake Ingredients

  • 1 Duncan Hines Lemon Cake Mix
  • 1 3.4oz box Instant Lemon Pudding
  • 4 eggs
  • 1/3 cup Canola Oil
  • 1 cup Water

Directions for Cupcakes

  1. Preheat oven to 350 degrees. Line cupcake pans with baking liners.
  2. Mix all ingredients in large bowl, until combined.
  3. Pour 3/4 full. Bake for 18-20 minutes.
  4. Cool completely before frosting.

Lemon Buttercream Frosting Ingredients

  • 1/2 cup butter (1 stick)
  • 4 cups powdered sugar (more or less to your desired consistency)
  • 1 T fresh squeezed lemon juice

Raspberry Buttercream Frosting Ingredients

  • 1/2 cup butter (1 stick)
  • 4 cups powdered sugar
  • 1/8-1/4 cup raspberry preserves (jam or jelly)

Directions for Buttercream

  1. Mix all ingredients until you have reached your desired consistency.
  2. I used a Wilton 1M tip to decorate my cupcakes. I start from the inside and work my way out.

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