cupcakes with frosting


I am excited to share one of my favorite combinations of cupcake and frosting.  Homemade lemon cupcakes are soft and moist, with fresh lemon flavor and a burst of raspberries in each bite.  Citrus flavors are perfect for this Spring weather and will make a great dessert for any celebration. 


When a recipe mentions to have ingredients at room temperature. This means keep these ingredients out on the counter till they reach room temperature. The batter will mix well if all ingredients mentioned are the same temperature. Make sure to use cupcake liners in the cupcake pan.

I used a handheld electric mixer for the batter & frosting.

This recipe makes 12 regular size cupcakes.


Baked cupcakes that have been cooled can be stored in an airtight container at room temperature for 1-2 days. Generally you want to avoid the urge to refrigerate cupcakes, they can dry out quickly.  Cupcakes that have a filling made with eggs or custard should be refrigerated.

Frosting can also be made ahead and kept refrigerated. Keep in mind refrigerated frosting may not be as fluffy as fresh. Let it come to room temperature and then whip it again before frosting the cupcakes. Cheese frostings should be kept refrigerated.

BUTTER: Make sure your butter is not melted for this recipe, just at room temperature. It can take about an hour or little longer for the butter to come to room temperature. Microwaving it can melt it and will not cream well with the sugar.

LEMON: I used the zest and juice of 1 lemon, and it had a perfect lemon flavor. If you like more lemon flavor adjust to your preference or just add less.

BUTTERMILK: I used buttermilk for the batter.  Buttermilk gives baked goods a soft texture. If you don’t have it just use whole milk instead.

RASPBERRIES: Cut the raspberries into chunks so they don’t sink to the bottom of the batter once baked. You can also lightly dust the cut raspberries in all-purpose flour before folding them in the batter.


CREAM CHEESE: Let cream cheese come to room temperature.  This recipe needs the block cream cheese. 

MASCARPONE CHEESE: This is an Italian cream cheese. It has a lighter texture and the taste is buttery, not as tangy as cream cheese. If you can’t find this you can omit it and just use the full 8 oz. block of cream cheese instead.

HEAVY CREAM: It’s important that the heavy cream is very chilled. If it’s not cold enough it may not whip up well.

POWDERED SUGAR: This is also called confectioners or icing sugar. 

Keep in mind that frosting with whipped cream is not that stable to withhold any decorations like flowers, etc.

I used the Wilton 1M or 2D decorating tips to frost the cupcakes. 



Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes



  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup 170 grams unsalted butter at room temperature (NOT MELTED)
  • 1 cup 200 grams granulated sugar
  • 1 medium lemon, zested and juiced
  • 1 egg (at room temperature)
  • 1/2 cup 120 ml milk or buttermilk (at room temperature )
  • 6 oz. pack 170 grams fresh raspberries


  • 4 oz. 113 grams cream cheese (at room temperature)
  • 8 oz. 226 grams mascarpone cheese (at room temperature)
  • 1/2 cup 60 grams powdered sugar
  • 1 cup 250 ml heavy whipping cream, chilled



  • Preheat oven to 350 degrees F (177 C). Line a 12 count cupcake pan & set aside.
  • In a large bowl, add butter and sugar. Using a handheld mixer or stand mixer beat the butter and sugar until creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl as needed. Add lemon zest, juice & egg and mix well. Set aside.
  • In another medium bowl add flour, baking soda and salt, whisk well. Now add dry ingredients & the buttermilk or if using milk in increments to the butter and sugar. Mix slowly after each addition.
  • Take half of the raspberries and cut them into chunks, put few tbsp. flour in a bowl and gently toss the raspberries in the flour. Now add the raspberries to the batter and using a spatula gently fold into the batter.
  • Spoon the batter evenly into each liner, don't overfill, about 1/2 to 2/3 full. Bake for about 24-30 minutes. Always check cupcakes for doneness at the minimum baking time because each oven temperature is a little different. Check by inserting a toothpick in the center of the cupcake. If it comes out clean or with few crumbs they are done.
  • Once done take cupcakes out the pan and let them completely cool. If you try to frost warm cupcakes the frosting will melt. Store cooled cupcakes in airtight container for 1-2 days or till ready to frost.


  • In a medium bowl, using a handheld mixer or stand mixer with the whip attachment, whip the cream cheese, mascarpone cheese until mixed well. Set aside.
  • In a separate bowl add chilled heavy cream and powdered sugar & whip on high till stiff peaks form. Don't over whip or it can curdle.
  • Using a spatula fold the whipped cream into the cream cheese and mascarpone.
  • Fill a pastry bag with frosting with your favorite pipping tip. Frost the cupcakes. You can also just use a small spatula or butter knife to frost the cupcakes.
  • Garnish each cupcake with a fresh raspberry.


Author: Shazia
Course: Dessert
Cuisine: American


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