Lemon Cupcakes with Raspberry Buttercream

Well hi there. I feel like every blog post I start off by apologizing for not writing enough. So I will not bore you with a half-assed apology. The truth is I have been busy, overwhelmed, stressed and excited this past year which has kept me from publishing more on my blog and YouTube channel. I recently moved to San Diego, and although I love it here, sometimes I feel so overwhelmed with the adult responsibilities that brings. I know, I know, it’s time to grow up (lol). As I’m finally starting to settle in, I just want to say how grateful I am for this amazing community. You guys have been supportive of me from the beginning and I hope to always inspire you and make you proud.

To honor the move, I wanted to celebrate by making these lemon cupcakes with raspberry buttercream and topped with baby macs. I truly love this flavor combination and hope you guys do, too.

What recipes and videos would you like to see next?

Meg x

Lemon Cupcake Recipe

Yields 1 dozen

  • 1 stick unsalted butter at room temperature (softened)
  • 1 cup sugar
  • 2 tsp French Vanilla Stevia Extract (I bought this from Whole Foods)
  • 2 tsp baking powder
  • 1 1/2 c all-purpose flour
  • 1/2 tsp salt
  • 1/2 c whole milk
  • 1 lemon (juice and zest)

Preheat the over to 350F. In standing mixer with paddle attachment, cream butter and sugar until fluffy (3-5 minutes). Add eggs, vanilla, and lemon juice/zest. In separate medium-sized bowl, add flour, baking powder and salt. Whisk dry ingredients together. Slowly add dry ingredients to mixer while alternating mixing in the milk. Prepare cupcake tray with cupcake liners and fill slots 3/4 of the way to the top. Bake the cupcakes for 20 minutes or until they develop golden brown tops. Let the cupcakes cool completely before icing.


Raspberry Buttercream Recipe

  • 1 stick butter room temperature (softened)
  • 4 oz cream cheese
  • 2 Tbsp Raspberry Jam
  • 2 c confectioners sugar

In standing mixer with paddle attachment, add butter, cream cheese and raspberry jam. Mix until fully smooth. Slowly add confectioners sugar to the mixture until fully combined. Mix on medium-high for 2 minutes. Fill a piping bag with piping tip 1M and then add the buttercream to the bag. Begin piping the buttercream onto the cupcakes in a swirl motion. Top your cupcakes with mini macarons filled with the excess raspberry buttercream and style. I chose to add fresh raspberries and small twigs. Enjoy!