Lemon Buttercream Frosting

Raspberry Filled Cupcakes with Lemon Buttercream

  • Yield: 20 1x


Flavorful raspberry cupcakes with homemade raspberry jelly filling and a tart lemon buttercream. Easy to make, and great for desserts at parties



  • 430 grams all-purpose flour
  • 265 grams granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs
  • 11/2 cups whole milk
  • 1/2 cup vegetable oil
  • 2 tablespoons Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 5 tablespoons raspberry jelly filling (plus more for filling cupcake,
  • 20 drops neon pink food coloring
  • 12 batches lemon buttercream frosting (depends on how much frosting you like to use)


Homemade Raspberry Jelly

  1. You will first want to make the raspberry jelly filling so that it will have time to cool and solidify a little before you need to use it. Get the recipe for the raspberry jelly here:

Raspberry Cupcake

  1. Preheat the oven to 320 degrees. Line your tins to make approximately 20 cupcakes.
  2. Mix together the flour, granulated sugar, baking powder and salt until well-combined.
  3. Then, add the softened butter and mix on low speed. Blend until there are no remaining butter chunks and the mixture resembles a fine sand texture.
  4. Next, add the eggs, whole milk, vegetable oil, and greek yogurt. Blend on low until all dry ingredients are mixed in. Be sure to use your spatula to incorporate any ingredients that have stuck to the bowl and beater.
  5. Mix in about five Tablespoons of the raspberry jelly into the batter. You could use more or less depending on how strong you want it flavored and how much texture you want to be incorporated from the raspberry seeds.
  6. Add about 20 drops of neon pink McCormick food coloring to get the berry coloring in the cupcake batter.
  7. Fill the cupcake tins about 3/4 full. 
  8. Bake the cupcakes for about 40-50 minutes. These cupcakes are baked at a lower temperature setting but for a longer amount of time to make sure they stay moist during baking and maintain the coloring that we added to the cupcake.
  9. At about 40 minutes you will want to insert a toothpick into the center of a cupcake to check for doneness. If the toothpick removes wet batter, continue baking for another 10 minutes, or until the toothpick comes out clean or with crumbs.
  10. Remove the cupcakes and place on a wire rack. After completely cooled, you will want to use a knife to cut a circle into the top of the cupcake. Make sure to cut into the center, and not too deep as you don’t want to touch the bottom of the cupcake. I cut about 1″ diameter by 1.5″ deep. There isn’t a right or wrong here, just make sure that you have enough space to add the filling.
  11. Then, spoon in the filling into the hole that you created. I used about a Tablespoon of filling per cupcake. Try to keep the top clean so that it doesn’t seep out under the frosting, or cause the frosting to become discolored.

Lemon Buttercream Frosting

  1. You can get the recipe and additional instructions for the lemon buttercream frosting at:


Recipe adapted from The Scran Line.

  • Category: Dessert
  • Cuisine: American