Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting

5 from 32 votes

Lemon Cupcakes with Raspberry Lemon Cream Cheese Frosting- a light lemony cake smothered with Raspberry Lemon Frosting that is slightly tart & sweet.

Course Dessert

Cuisine American

Keyword cake, cupcakes, raspberry

Prep Time 15

Cook Time 22

Total Time 37

Servings cupcakes

Calories 503kcal

Author Paula

Spray 15 regular size muffin crevices with non-stick spray or line with cupcake liners.
Preheat oven to 350 degrees F
Cream vegetable oil and granulated sugar until light in color and fluffy
Add eggs one at a time, beating after each addition
In bowl, mix gelatin, flour, baking powder and salt
In another bowl, mix lemon juice, buttermilk, vanilla and lemon extracts
Add the flour mixture and buttermilk mixture alternately beginning and ending with flour mixture
Mix 2 minutes
Using a spring release scoop, fill the cupcake liners 1/3 full
Bake at 350 degrees for 20 to 22 minutes. Test cupcakes with a wooden pick. If there are no crumbs or dry crumbs on the pick, the cupcake is cooked.
Remove cupcakes from oven and cool in pan on a wire rack until cupcakes or cool enough to handle. At that point remove cupcakes from muffin tin and allow to cool completely on wire rack.
When cupcakes are cooled completely, frost with Raspberry Lemon Cream Cheese Frosting.

While cupcakes are cooling, make frosting. Using a mixer beat together cream cheese, butter, and vanilla. Gradually add powdered sugar. Fold in raspberry puree and lemon zest. When cupcakes are completely cool, frost. Store in refrigerator.

*You'll use just the dry mix of gelatin*
Depending on how juicy the berries are will determine the amount of powdered sugar.
Add enough so that the frosting is spreadable but will hold it's shape when piped onto the cupcakes.
I usually add 2 cups of powdered sugar then add 1/4 cup at a time until I get the consistancy I want.