Lemon Raspberry Cupcake

While in D.C visiting our son Jimmy, he took us to his favorite cupcake jaunt.
It was in Georgetown, but 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 a mean cappuccino!)  Yes, I took a pic- don’t judge!
I ordered myself two cupcakes 🙂  Carrot and Lemon.  Carrot was okay, but the Lemon was yummy!
So as soon as I got myself back in my kitchen I went after recreating.  Jimmy said it would take a pound of butter – yes, they were that good, but no it didn’t take a pound of butter.  Only 1/4 pound! 🙂
  • 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
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 12 raspberries
  • 2 1/2 cups powdered sugar
  • 4 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or cream, if needed
  • 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 of mix.  Place a raspberry in each tin, pressing down.
Bake for 20-22 minutes
Let cool completely before icing.
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 (thankfully the cleaning crew moved in right away to help a baker out!)
If frosting is stiff add the milk to loosen.  Frost cupcakes and sprinkle with coconut and top with raspberry!

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Categories: Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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5 Comments on “Lemon Raspberry Cupcake”

  1. April 15, 2012 at 9:02 am #

    Thanks for posting this! I’m obsessed with cupcakes and their recipes. 🙂

    • April 15, 2012 at 8:43 pm #

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

      • April 15, 2012 at 8:49 pm #

        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!! 🙂

      • April 15, 2012 at 10:29 pm #

        I’ll be looking forward to reading it!!


  1. … and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post) | A Lot On Your Plate - August 22, 2012

    […] Lemon-Raspberry Cupcakes submitted by Amy @ A Healthy Life For Me […]

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