Lemon- Raspberry Cupcakes: Frosting for the Cause

Today, I’m guest posting on a website devoted to raising money for cancers that affect women: Frosting for a Cause. Beginning January 1, 2011 a total of 365 sugar cookie & cupcake bakers/decorators and bloggers from across Canada and the United States began taking turns writing a guest post on Frosting for the Cause. Once a day, every day for a year you’re treated to a new and talented blogger who will showcase their home-made, hand-decorated cookies or cupcakes together with their recipes. Today, I’ve written about a woman in my family who has had to face several bouts with cancer, and I’m sharing these lovely Lemon- Raspberry Cupcakes in honor of her.

Bloggers who are volunteering to post on the Frosting for the Cause website have committed to donating to the American Cancer Society. At the end of the year, we will have raised over $9,125 for research that goes into fighting those cancers that affect women.

If you’re a blogger, it’s not too late to participate!  There are dates open for guest-posting from July through the end of the year, so get on over there and find out the details.  Send an email to Paula at Decorating@frostingforthecause.com if you’re interesting in contributing a post.

Lemon- Raspberry Cupcakes

These light a lemony cupcakes are filled with a raspberry surprise...

Yield: 12 cupcakes

Prep Time:20 min

Cook Time:20 min


3/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
3 teaspoons grated lemon zest
2 large eggs
1 1/4 cups self rising flour
1/4 cup buttermilk
2 Tablespoons freshly squeezed lemon juice
12 teaspoons seedless raspberry jam

1 cup unsalted butter
1/2 cup seedless raspberry jam
3 to 4 cups powdered sugar


1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.

2. Using an electric mixer, beat butter, powdered sugar and lemon zest in a large bowl until fluffy and well blended. Add eggs; beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour.

3. Drop a spoonful of the cupcake batter into the bottom of each muffin cup. Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup. Divide remaining batter among muffin cups to top the jam.

4. Bake 18 to 22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting.

5. Prepare the frosting: In a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, a cup at a time, until you reach a consistency that you desire. I used 3 cups for this recipe, which I found perfect for piping. Frost cupcakes- either by spreading frosting onto the cupcakes with a knife or by scooping the frosting into a piping bag for a more decorative look.

Source: RecipeGirl.com (loosely adapted from a recipe in Bon Appetit)

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Janine wrote:

    Hi Lori I just want you to know that this cupcake is so good my husband & in-law love this recipe. Thanks for sharing your delicious creation:)

  • julia wrote:

    These were SOOOOOOO good!!!!! I made them with my best friend today,they came out GREAT!!!! thank you so much for the recipe!!!! oh and i also recomend this for any beggining bakers!!!!

  • Rosa wrote:

    Lori, can I replace the raspberry with strawberry instead? Do you think it would alter the recipe too much? I am super-excited about this recipe and your red velvet cupcakes to make for a friend’s shower coming up!

    • Lori Lange wrote:

      Of course!

  • CJ wrote:

    I did try these again. I made them into mini cupcakes (cook at 320 for the same amount of time in the recipe ~20 min) and I stirred in the raspberry jam instead of dropping a spoonful in each one. I also used double the amount of lemon juice called for. They turned out fantastic! Thanks for the recipe.

  • CJ wrote:

    The lemon part of the cake tasted very good but the raspberry jam sunk to the bottom, making the whole bottom of the cupcake wet and sticky. I couldn’t use these since they were a mess, but I would definitely try it again either omitting the raspberry jam in the cupcakes or swirling it in with the batter for a more blended taste.

  • Annapet wrote:

    I just finished reading your post! Your mother-in-law is a fighter and she’s so lucky to have you around.

  • Paula wrote:

    Hi Lori ~ I just wanted to tell you how much I appreciate you volunteering for this project. Your story of your mother-in-law is inspiring. She is a very strong woman with an undying spirit. I hope that she gets a chance to read your post. The cupcakes you baked in her honour are beautiful and I thank you so much for contributing to our efforts to bake a difference.
    P.S. Thanks you also for this lovely write-up promoting the project?

  • Sharlene wrote:

    Wonderful cause and beautiful cupcakes!

  • Claire K Creations wrote:

    What a wonderful cause. Those cupcakes look delicious.

  • Amy@ Whatjewwannaeat wrote:

    Delish! Love those cupcake wrappers too.

  • kelley wrote:

    These looks so beautiful and what a great cause!

  • Comfort of Cooking wrote:

    Lori, these cupcakes are so lovely and for a great cause, too! Wow, what a wonderful and sweet gesture for your family member! Thank you for sharing these.

  • Chris (CookTheStory) wrote:

    This is such a wonderful campaign. I’ve visited the site and have sent an email asking about the open dates. Thanks for sharing the info with us!

    Oh, and I love the idea of developing a recipe for someone based on their favorite color. Brilliant!

  • Amanda wrote:

    These are gorgeous… and yay you for being such a thoughtful and generous and giving blogger!!

  • Katrina wrote:

    These look awesome. Great way to help!

  • Eliana wrote:

    What a wonderful cause 🙂

  • Lauren @ KeepItSweet wrote:

    What a great way to help an important cause! These look terrific, too.