The “Lulu”


{Lemon Cupcake With Raspberry Filling Topped With Lemon Buttercream}

When life gives you lemons, make lemon cupcakes! I combined my favorite lemon cupcake recipe from Our Best Bites (which the author said is actually borrowed from Martha Stewart), and I added a special raspberry sauce that my mom made based off of one of the creations here (replacing strawberries with raspberries.)

I made these for my own birthday last year, and they were a great citrus-themed dessert for a midsummer night’s party.

Perhaps my favorite thing about these is the lemon buttercream frosting. It is the perfect amount of sweetness to the sour fruit taste.

Yields 24 cupcakes.


For the cupcakes:

  • 1 1/2 c. (3 sticks) of butter
  • 3 c. cake flour (no substitutions here–you really need the lightness of cake flour)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 c. sugar
  • 5 large eggs
  • 2 tsp. vanilla extract
  • 4 Tbsp. freshly squeezed lemon juice
  • Zest of 2 lemons (just zest the other lemons before you squeeze them for icing)
  • 1 c. buttermilk

For the filling: 

  • 1 lb fresh or frozen rhubarb, cut into 1-in. pieces
  • 12 oz. currant jelly
  • 2 c. sliced fresh or frozen raspberries
  • 1/4 c. sugar

For the icing: 

  • 1 1/4 c. butter (2 1/2 sticks)
  • 2 tsp. grated lemon rind
  • 3 Tbsp. fresh lemon juice
  • 3 c. powdered sugar


Cupcake directions:

  1. Preheat oven to 325. Line two 12-cup muffin tins with cupcake liners.
  2. With an electric mixer, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Be thorough – you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.
  3. Sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside.
  4. While continuing to beat with the mixer, add eggs into the butter/sugar mixture, one at a time, beating to incorporate after each addition.
  5. Beat in vanilla, lemon juice, and lemon zest.
  6. With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.
  7. Scoop batter into each muffin cup. Fill these almost to the top–due to the final texture (again, think super-moist and light pound cake), these cupcakes won’t have a nice, curvy crown, but that’s ok. They’ll be covered with frosting.
  8. Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. Don’t overbake!
  9. Use a knife to cut a small hole in each cupcake.


Filling directions:

  1. Bring rhubarb and jelly to a boil over medium heat, stirring frequently.
  2. Reduce heat; cover & simmer for 8-10 minutes or until rhubarb is tender.
  3. Remove from heat. Mash with a potato masher.
  4. Stir in raspberries & sugar; bring to a boil. Cook & stir for 1 minute. Remove from heat; cool.
  5. When completely cool (you may need to refrigerate for a few hours), fill each cupcake hole with 1-2 tbsp. of sauce.


Icing directions:

  1. Beat butter, lemon rind, and lemon juice in an electric mixer until creamy.
  2. Gradually add powdered sugar, beating to spreading consistency.
  3. Frost the cupcakes.
  4. Top with any garnish, like a raspberry, other fruit, or even a mint sprig!
  5. IMG_4474

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