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When thinking this recipe up, I realized that I don’t have a basic recipe for lemon cupcakes to be made from scratch. That is why this Lemon Raspberry Cupcakes recipe starts out with a box of lemon cake mix. What really makes the cupcakes, is folding in the fresh raspberries after your basic boxed mix batter is blended.
We have covered a lot of lemon recipes on our main site: The Best Boozy Creamy Lemon Bars Recipe, Lemon and Thyme Chicken with Spinach Rice, Lemon Crumb Mini Bundt Cakes, 3 Ingredient Air Fryer Lemon Hand Pies, Instant Pot Lemon Chicken Piccata And Asparagus, Tartfully Delicious Lemon Pie Moonshine, Our Refreshing Lemon Sorbet, Lemon Mini Pie Recipe, and even our Lemon Cake Pops Recipe. This one kind of takes the cake. Or, should I say, Raspberry. The combination of the two different flavors makes for a home run as far as our taste testers were concerned.
These are different than our Lemon Meringue Pie cupcakes – that have an actual meringue topping. These lemon raspberry cupcakes use a real lemon frosting on top instead.
There are other fruits that pair well with the tang of a lemon: apples, grapes, pears, and even strawberries. We chose the raspberry for not only the color, but fact that it comes in a canned pie filling (for the topping), and is small enough to not have to cut up when folding it into the actual cake batter for the cupcakes.
While those cupcakes are in the over, you should have more than enough time to whip up the lemon frosting and the crumble that you use to top your finished creations. This is a pretty quick treat to whip up and always impresses the crow you serve them to!
Lemon Raspberry Cupcakes
You will need:
- 1 box of Lemon Cake mix
- 1 C water
- 1/2 C unsalted butter, softened
- 3 large eggs
- 2 C fresh Raspberries
- 1 Cupcake pan
- Cupcake liners
Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until thoroughly combined. Gently fold in the fresh raspberries. Scoop batter into cupcake liners until the are ¾ full. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.
- 2 C unsalted butter, softened
- 4 ½ C powdered sugar
- 3 – 6 Heavy whipping cream
- 2 tbsp fresh lemon juice
- 1 large lemon, zested
- 1 large piping bag with star tip
- 1 – 21oz Raspberry pie filling
Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, lemon juice, and lemon zest until smooth and
stiff peaks start to form. Put the piping bag inside a drinking glass and fold the edges over the side. Scoop the frosting into the piping bag.
- ½ C light brown sugar
- ¼ C sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ C unsalted butter, melted
- 1 ¼ C flour
Combine all ingredients into a medium bowl. Using your fingers, mix ingredients together until combined and crumble like.
Building the cupcake directions
Pipe a ring of frosting onto the top of the cupcake. Repeat step again to have a “wall” of frosting.
Scoop some of the raspberry pie filling into the center of the frosting.
For the finishing touch, sprinkle some crumble on top. Garnish with a lemon wedge and sprig of mint.