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Lemon Raspberry Cupcake

Lemon Raspberry Cupcakes are tart, sweet creamy cakes of goodness.

Lemon Raspberry Cupcake / www.ahealthylifeforme.com
While in D.C visiting our son Jimmy, he took us to his favorite cupcake jaunt.
It was in Georgetown down a side street a little off the beaten path and let me tell you they had no trouble getting customers.  The line went out the door at 4 in the afternoon.
The place ‘baked & wired‘ was great.  Coffee bar on one side, cupcake, and cookies on the other side. They made me a mean cappuccino, and yes I took a picture; don’t judge.
I ordered myself two cupcakes, cause really it’s all about research.   R*I*G*H*T.
I picked their Carrot and Lemon Cupcakes. The Carrot cupcake was okay, but the Lemon was downright heavenly.  I loved the lemon and raspberry combination and the coconut on top was an added bonus of sweetness.  If you’re not a fan of coconut, just skip this step, it won’t hurt you enjoying this divine little cake one bit.
I told my son as soon as I got home from our trip and that I was planning on recreating the recipe and his reply “it will take a pound of butter” – yes, they were that good, but no it didn’t take a pound of butter;  only 1/4 pound. (he he)
Lemon Raspberry Cupcake

Lemon Raspberry Cupcake
Lemon Raspberry Cupcake / www.ahealthylifeforme.com

Lemon Raspberry Cupcake

5 from 1 vote
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12



  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Zest from one small lemon about 1 tablespoon
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons pure vanilla extract or DAVE's syrup
  • 1/2 cup whole milk
  • 12 fresh raspberries


  • 2 1/2 cups powdered sugar sifted
  • 4 tablespoons unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice


  • 1 cups flaked or shredded coconut sweetened
  • 12 raspberries



  • Heat oven to 350 degrees.
  • Line cupcake pan and spray liners with non-stick spray
  • Add flour, baking powder, salt and lemon zest in a bowl and stir.
  • Add butter and sugar to mixing bowl and blend.
  • Add eggs one at a time, blend.
  • Add vanilla extract, blend.
  • Add 1/3 of flour mixture blend.
  • Add 1/2 milk, continue alternating between flour and milk and blend.
  • Fill each muffin tin with 1/4 cup measurer. Filling each tin about 2/3 way full. Place a raspberry in each tin, pressing down.
  • Bake for 20-22 minutes
  • Remove and set on wire rack to cool completely before icing. (at least 1 hour)


  • Place butter and cream cheese in mixer and blend until smooth.
  • Add vanilla and blend.
  • Slowly add Powdered Sugar to mixer while it is running or you will have a floor covered with Powdered Sugar
  • Add lemon juice and continue mixing until smooth.
  • Frost cupcakes and sprinkle with coconut and top with raspberry!
Course: Dessert


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10 comments on “Lemon Raspberry Cupcake”

  1. 5 stars
    Oh my goodness, Lemon Raspberry Cupcake looks delicious! I’m definitely making this! thanks for sharing!

  2. Just wanted to say that I substituted coconut flour for regular flour (using 8 eggs instead of 2), xylitol for sugar, and almond (vanilla) milk for whole milk… and they came out delicious!
    So if anyone is looking for a paleo-esque version of this cupcake, those substitutions work wonderfully! The batter is pretty dense though.. so you might even consider using 9 eggs. I will try again soon with the extra egg! 🙂

    Thanks so much, Amy!
    What a great recipe 🙂

    1. Hi Christina,
      Thanks so much for sharing your substitutions. I will give your version a try. xo Amy

    1. Me too! I’ve been trying out recipes like crazy. There is nothing better than a yummy bit of goodness in a paper cup.

      1. Avatar photo
        Deborah DeLong

        I have a killer recipe for a Black Velvet cupcake which I will post soon.
        I try to post about bees,then flowers, then history and then wonderful honey cupcake treats!! 🙂

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