Lemon Raspberry Cupcakes

A light, refreshing cupcake that is bursting with flavor. Recipe from



  1. Preheat oven to 350 degrees and add cupcake liners to pan
  2. In a large bowl combine all ingredients for the cake, combine well
  3. Divide batter into cupcake liners, about 2/3 full
  4. Bake at 350 degrees
  5. Mini cupcakes – 8-10 minutes
  6. Regular cupcakes – 12-15 minutes
  7. Or until a toothpick inserted in the center comes out clean
  8. Cool completely


  1. Fit a decorator bag with a Bismarck Tip and fill with raspberry
  2. Pipe raspberry into each cupcake


  1. Fit a decorator bag with a large round tip – I used #1M
  2. Fill with frosting and pipe on
  3. Top with a fresh raspberry

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.