Lemon Raspberry Cream Cupcakes

The Story:
            “I want them to be pink.”
            That’s about all the direction I was given when someone asked me to make 30 cupcakes for a baby shower.  Luckily, I knew that this was for an office party and there would be a lot of men there.  So there was no way I would be able to get away with just white cake with fruity flavors, I knew I needed some chocolate. 
            It was a given in my cupcake-head to do a lemon cake with a raspberry cream topping, but the second (more manly) cupcake wasn’t quite as clear…
Baby Shower Cupcakes Part I:  Lemon Raspberry Cream Cupcakes

The Cakes:

Lemon cake mix (I used Duncan Hines Lemon Supreme)
1 cup sour cream
½ cup water
¼ cup milk
¾ cup oil
4 eggs
1 small box instant lemon pudding mix
Raspberry Cream:
½ cup butter, softened
8 oz cream cheese
1/3 cup Raspberry jam or jelly
Red food dye
1 ½ -2 ½ cups powdered sugar
1.     Preheat oven to 350 degrees.
2.    In a large bowl, beat eggs. 
3.    Add oil, water, and milk and beat again. 
4.    Stir in sour cream and then cake mix and pudding mix until well blended.
5.    Fill cupcake liners 2/3 full and bake for 20-28 minutes or until a toothpick comes out clean.
6.   As soon as your cupcakes, place them on a cooling rack for about 5-7 minutes and then seal in an airtight container to make sure they stay perfectly moist.  The container will steam-up inside, but won’t worry…
7.    Raspberry Cream: Beat butter and cream cheese for 5 minutes. 
8.   If your jam is not seedless, strain it and then add it to the butter mixture.  You can always add more if you want a stronger taste. 
9.   Add a few drops of food dye to get a pretty red color and then as much powdered sugar as you desire.
10.Refrigerate your Raspberry Cream if it is too loose to pipe or spread on your COOLED cupcakes.  

*I used a 1M piping tip and the rosette piping technique

27 thoughts on “Lemon Raspberry Cream Cupcakes

  1. 1
    Abby says:

    I really want to try one of these! Love it!

  2. 2
    Shabs says:

    How pretty these look . Which tip do you use for the swirls ?

  3. 3
    Shabs says:

    Oh ok , I got my answer , just saw it now .

  4. 4
    Lizzy Mae says:

    Any star tip about the same size as the 1M will work. Good luck!

  5. 5
    Beth says:

    I just made these for a ladies party tonight and they are SO very good! Very springlike and such a wonderful flavor. Thanks for the recipe!

  6. 6
    Anonymous says:

    I just made them with blackberry jam instead of raspberry because that's what I handy…they were delicious! Thanks for posting 🙂

  7. 7
    Anonymous says:

    whydo you use sour cream for every cupcake recipe??

  8. 8

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  11. 11
    Monica says:

    Hi there. I stumbled upon your website when searching for Lemon Cupcakes… I want to make a Strawberry Lemonade cupcake for my co-worker’s retirement part this Friday. These cupcakes look really good, although I found a strawberry butter cream that I will use instead. (These looks amazing)! 🙂 … I have a question about the cupcakes. Do they make 30 regular sized cupcakes? Just curious on the amount, I know that the box says 24, but with adding the extra stuff to the mix, maybe it stretched out to 30? Thanks again, I cant wait to make these.

  12. 12
    Rachael says:

    First, let me say that these cupcakes taste delicious! My only problem was that, as my cupcakes cooled, they caved in in the middle. They were cooked through. Any ideas what I did wrong? I did use a hand mixer when adding in the sour cream ,cake mix, and pudding mix instead of stirring by hand. Could that be the problem? Thanks so much for your help!

  13. 13
    Honmey says:

    This were delicious! Any tips on how to make the icing less sweet? I find that if I used less powdered sugar the cream cheese is too soft.

  14. 14

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  15. 15

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  16. 16
    Emily says:

    I read this recipe and I’m not completely clear on how many it makes.. Does it make 12, 24, or 30? I really want to make them but I want to know how many I will be making. Thanks!

  17. 17
    Shantel says:

    How can i add raspberry jam/perserves in the batter and it still rises. Should i swirl with a tooth pick?

  18. 18

    I just saw this post on Pinterest & pinned it to my ‘recipes to try’ board. I love raspberries. Your cupcakes look delicious!

  19. 19
    chughes says:

    I am in the process of making these and also have sinking cupcakes. I’ve made cupcakes hundreds of times from box to from scratch and have never had this issue! I also didn’t beat them on high or too long, is because of the sour cream?

  20. 20
    Michael says:

    About how many cupcakes does this make?

  21. 21
    Jaimie says:

    Can you use this to make an 8″ layer cake instead of cupcakes?

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