Lemon Raspberry Cupcakes

Votes: 2
Rating: 5
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Prep Time15minutes
Cook Time20minutes
Passive Time
Nutrition Facts
Lemon Raspberry Cupcakes
Amount Per Serving
Calories 413 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 122mg 5%
Potassium 76mg 2%
Total Carbohydrates 101g 34%
Dietary Fiber 1g 4%
Sugars 17g
Protein 4g 8%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

My son asked for a “variety” of cupcakes for his birthday this year. I knew chocolate ones were on his list but decided to also make something a little less chocolatey!

These lemon raspberry ones were so light and refreshing. I also used half of the same batter and made some peanut butter chocolate cupcakes.

To make both the lemon raspberry and peanut butter cupcakes, divide the batter in half. For the peanut butter eliminate lemon juice in batter and add 1/2 cup of peanut butter to half of the frosting recipe and eliminate raspberry preserves, lemon juice, and lemon rind. Top with melted dark or semi-sweet chocolate and sprinkle with nuts or graham cracker crumbs.



  • 3 1/2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 2 cups sugar
  • 2 cups soy milk or any non-dairy milk
  • 2 Tbl. apple cider vinegar
  • 2 tsp. vanilla extract
  • 2/3 cup vegetable oil
  • 1 large lemon juiced


  1. Mix together soy/non-dairy milk and vinegar. Set aside for 5 minutes.
  2. Sift together flour, baking soda, baking powder, and salt in a large bowl. Whisk in sugar.
  3. Stir in wet ingredients, except lemon, until smooth.
  4. Add lemon juice.
  5. Scoop into 24 lined cupcake tins.
  6. Bake at 350 degrees for 20 to 25 minutes until golden brown.
  7. Let cool in pans for 10 minutes and transfer to a wire rack to continue cooling before frosting. NOTE: This recipe also makes a cake. Use 2 round pans, greased. After baking, let sit in pans for 10 minutes and then remove the layers and let them continue to cool on a wire raack.

Lemon Raspberry Frosting


  • 2 sticks Earth Balance Margarine softened
  • 1 tsp. vanilla
  • 1 pinch salt
  • 2 Tbl. raspberry preserves or preserve flavor of choice.
  • 1 Tbl. Lemon Rind,
  • 1 Tbl. lemon juice
  • 6 cups confectionary sugar
  • 4 Tbl. non-dairy milk more or less to reach desired consistency.


  1. Cream margarine, vanilla, and salt.
  2. Mix in raspberry preserves, lemon rind, and lemon juice.
  3. Alternate adding confectionary sugar and non-dairy milk and beat until smooth.
  4. NOTE: You can also use about 6 fresh berries in place of the raspberry preserves.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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