Lemon Raspberry Cupcakes


A beautiful cupcake is the perfect way to treat yourself.

Elizabeth Stover, Columnist

You don’t want to miss out on these cupcakes. They’re a perfect blend of tart and sweet, featuring the delectable contrast of lemon cake and raspberry frosting.

Lemon Cupcakes


  • 3 cups flour
  • ½ tsp. Salt
  • 1 cup unsalted butter
  • 2 cups white sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 cup milk or almond milk
  • 2 ½ tbsp lemon juice


  1. Preheat oven to 375 degrees Fahrenheit, and line two cupcake pans with cupcake liners.
  2. In a bowl, mix flour and salt together. In a separate bowl, beat the butter and sugar together.
  3. Beat in each of the eggs one at a time with the butter and sugar, then mix in the vanilla.
  4. Add the flour mixture into the butter mixture one third at a time. After you add two thirds of the mixture in, add half of the milk and half of the lemon juice, then add the rest of the flour in, before adding the rest of the milk and lemon juice.
  5. Fill each of the cupcake liners ¾ of the way with the batter. Bake for about 17 minutes, then let cool in pan for 10 minutes before moving to cooling rack
  6. Let cool completely before icing.

Raspberry Frosting


  • 1 cup unsalted butter
  • 3 ½ cups powdered sugar
  • 1 tbsp milk or almond milk
  • 1 tsp vanilla extract
  • ⅓ cup raspberry preserves


  1. Mix together ingredients until smooth.
  2. Frost cupcakes once cooled.