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Lemon Raspberry Cupcakes

Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Dessert
Keyword: raspberry lemon cupcakes
Servings: 12 cupcakes


Lemon Cupcakes

  • 1 1/4 cup All purpose flour 150 g
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter room temperature, 60 g
  • 2 eggs
  • 1/4 cup oil 60 mL
  • 3/4 cup sugar 150 g
  • 1 lemon, zest
  • 3 tbsp fresh lemon juice 1 lemon
  • 1-2 tsp lemon extract optional
  • 1/2 cup milk

Raspberry filling

  • 1/2 cup Raspberry Jam
  • 1/4 cup Lemon Swiss Meringue Buttercream see below

Lemon Swiss Meringue Buttercream

  • 454 grams unsalted butter 4 sticks
  • 360 grams sugar approx. 1 3/4 cup
  • 180 grams egg whites about 6 large eggs
  • 1 tbsp lemon extract


Lemon Cupcakes

  • Preheat oven to 350ºF
  • Line a cupcake tin with 12 cupcake liners
  • In a large bowl, whisk together the dry ingredients: flour, salt, baking powder and baking soda
  • In a separate bowl, cream butter and sugar until combined. There is very little butter, so combine until butter starts to get fluffy
  • Whisk in the eggs, until combined
  • Add the oil, fresh lemon juice, milk and mix the batter.
  • Add in the dry ingredients, and fold until just combined
  • Divide the batter into the prepared cupcake tins. Fill each cupcake liner only 2/3 of the way.
  • Bake for 18-22 minutes. Cupcakes are done when a toothpick inserted comes out clean.
  • Let cupcakes cool in cupcake tin for 10 minutes, then move to a cooling rack to cool completely

Lemon Swiss Meringue Buttercream

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165ºF on a candy thermometer. 
Place bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled. The bowl should no longer warm to the touch (approx. 5-10mins).

  • Swith to the paddle attachment. Slowly add cubed butter and mix until smooth. Add lemon extract and continue to whip until smooth and fluffy. 
Put aside 1/4 cup of frosting for the cupcake filling.

Filling the cupcakes

  • Combine 1/2 cup raspberry jam with 1/4 cup lemon Swiss meringue buttercream. Transfer mix to a piping bag if desired.
  • Divide and color remaining frosting, into 3 colors: yellow, red and blue
  • To fill cupcakes, remove part of the cupcake top, using a cupcake corer or the back of a piping tip.
  • Snip the tip of the piping bag if using.
  • Fill cupcakes using the piping bag or a spoon. Fill until you’ve reached the top of the cake. Replace cupcake down, and press gently to re-attach the top

Decorating the cupcakes

  • Add the yellow filling to a piping bag fitted with a Rose Decorating tip like the Wilton 2D tip, red icing to a piping bag fitted with an open star decorating tip like the Wilton 4B Tip, and the blue icing to a piping bag fitted with a Petal Cake Decorating Tip like the Wilton 124 tip.
  • Pipe a rose, with the yellow icing and Rose Decorating tip like the Wilton 2D tip on on side of the cupcake, and pipe a squiggle with the blue icing and Petal Cake Decorating Tip like the Wilton 124 tip. Fill in space with the red icing and an open star decorating tip like the Wilton 4B Tip.
  • Repeat until all cupcakes have been filled and decorated
  • Cupcakes can be enjoyed immediately, or kept in the fridge. Remove cupcakes from the fridge at least 30-45 minutes before serving to allow filling and frosting to come to room temperature.