Gourmet Raspberry Lemon Cupcakes

Cupcakes are one of my favorite desserts to make because it’s an individual dessert! Plus, you can do so much with a cupcake. These gourmet raspberry lemon cupcakes are the perfect summer cupcakes. With a light lemon raspberry flavored cupcake topped with lemon buttercream and raspberries they are sure to be a hit!

To make a batch of Raspberry Lemon Cupcakes you will need the following –

Cupcakes

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

Frosting

2 C unsalted butter, softened
4 ½ C powdered sugar
3 – 6 tsp Heavy whipping cream
2 tbsp fresh lemon juice
1 large lemon, zested
1 large pastry bag with star tip
1 – 21oz Raspberry pie filling

Crumble Topping

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

I know this looks like a lot of work but it really is not. There are stages to making cupcakes so I thought breaking the ingredients down into those stages would be helpful. You only need to pull out the items that you stage you are currently working on.

First, we are going to make the cupcakes.

Move the rack in the oven to the center position and set the oven to preheat to 350F.

In a large bowl, combine the lemon cake mix, water, butter, and eggs. Mix well.

Gently fold in the fresh raspberries.

Tip – be sure to pat the raspberries dry after washing them. 

Fill each cupcake liner to be about 3/4 of the way full.

Bake for 19 minutes or until a light golden brown.

Let the cupcakes cool completely before moving on to the next stage.

Once the cupcakes are cool it’s time to make the frosting.

In a stand mixer combine the butter and powdered sugar. Cream them on high until they start to thicken.

Add in the lemon juice and zest.

If the frosting is too thick, thin it with a little heavy cream. If it’s too thin, add in more powdered sugar.

Once you have the desired consistency for the buttercream scoop the frosting into the pastry bag with the star tip.

Next, pipe a ring around the top of the cupcake. You want to make it like a nest for the raspberry filling.

Then, spoon some raspberry filling into the center of the ring.

Now it’s time to make the crumble!

In a medium size bowl combine the brown sugar, sugar, cinnamon, salt, melted butter and flour.

Mix well until it turns into crumbles. You can mix with a fork or with your hands, whichever you prefer.

Sprinkle the crumble topping on the cupcake.

Enjoy!

Be sure to check out our other dessert recipes too.