Raspberry Lemon Cupcakes.

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting. Absolutely *almost* too pretty to eat! 

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting! The sweetest, simplest cupcake recipe by sallysbakingaddiction.com

If I could eat only frosting for the rest of my life and still fit into my clothes, I would choose this creamy raspberry frosting. It’s like a pink cloud of deliciousness. My fingers were stuck in the bowl tasting it. I’m glad I work alone so no one could see (or stop) me.

And the perfect accompaniment to my pretty pink frosting? My favorite homemade lemon cupcakes, of course. These are completely bursting with fresh, summertime flavors. If you love fruity desserts as much as I do, this luscious cupcake is for you.

Don’t you just want to reach through the screen?

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting! The sweetest, simplest cupcake recipe by sallysbakingaddiction.com

Raspberry and lemons go together like ketchup and chicken fingers. Bad example?

I haven’t played around in the kitchen with a raspberry and lemon dessert in awhile, so I decided these would be the first recipe to bake in my new kitchen. Things were going smoothly until I forgot about the cupcakes in the oven as I was upstairs organizing my things to start writing these. No other way to break in the new oven than with burnt lemon cupcakes. Let’s try this again.

Batch number 2, as I babysat the oven, baked up charming and perfect.

The BEST Homemade Lemon Cupcakes

These simple lemon cupcakes have a soft, moist crumb. I attribute that to the creamed butter and 2 eggs. They’re tender with a bright tartness that will make your lips pucker. In a good way, of course. Smack dab in the middle of not too sour and not too sweet.

While they’re not as flashy as my pina colada cupcakes or my over-the-top s’mores cupcakes, these lemon cupcakes hold their own. Even Kevin’s friend, who “doesn’t like lemon” raved about them. We all had seconds.

They’re the sweetest finale for any occasion.

Creamy Dreamy Raspberry Frosting by sallysbakingaddiction.com

Pink frosting in a pink mixing bowl mixed together with a pink mixer. I know I’m out of control. And yes, this is the bowl I kept tasting the frosting out of. No judging.

I’m so excited about this raspberry frosting and am feeling the need to spread it on all my desserts like this or these or oh-my-god these. The raspberry frosting is just a basic vanilla frosting recipe with the addition of raspberry jam. Nothing complicated or fancy, yet extraordinary results.

Look how creamy it is! I call it my cloud frosting. :)

I found that I had some extra frosting, so I filled the last few cupcakes. You can see a photo of the filled cupcakes at the bottom of the post. See a photo in this post about how I fill cupcakes the easy way – no piping tip or special tools needed.

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting! The sweetest, simplest cupcake recipe by sallysbakingaddiction.com

Like all my cupcake recipes, these raspberry lemon cupcakes are simple to make as long as you take your time. I always tell readers to read the recipe in full before beginning so you know the what, the where, and the when. It makes things run a little smoother and cleaner.


Raspberry Lemon Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes

Total Time: 2 hours, 45 minutes (includes cooling)

Print Recipe

A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They're bursting with bright, fresh flavors.


Lemon Cupcakes

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk
  • zest + fresh juice of two medium lemons1

Raspberry Frosting

  • 3/4 cups (170g) unsalted butter, softened to room temperature2
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream3
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, to taste
  • 1/2 cup (165g) thick raspberry preserves or jam4
  • optional: fresh raspberries and lemon slices for garnish


  1. Preheat the oven to 350°F (177°C). Line 12-count muffin pan with paper liners. Set aside.
  2. Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
  4. Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
  5. Frost cooled cupcakes however you'd like. I filled a few of the cupcakes with some frosting before topping with more frosting. That's optional, but recommended. It gives the cupcakes more raspberry flavor! To fill the cupcakes: using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of raspberry frosting inside and top with the piece of cupcake you removed to seal. See photos in this recipe for a visual.
  6. I used a Wilton #12 piping tip to frost the cupcakes. Top with fresh raspberry and a lemon slice. Store cupcakes in an airtight container at room temperature for 1 day and then in the refrigerator for up to 3 days.
  7. Make ahead tip: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:

  1. 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
  2. For the frosting, here is a photo of perfectly softened butter for making frosting. It's not too soft, not melted in the slightest, slightly firm but not cold.
  3. Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.
  4. I prefer Bonne Maman jams and preserves. You can find this brand at all major grocery stores.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few similar recipes you will love:

Homemade Lemon Cupcakes

Delicious and simple Homemade Lemon Cupcakes with creamy vanilla frosting! sallysbakingaddiction.com


White Chocolate Rasbperry Cupcakes in my cookbook

Sally's Baking Addiction Cookbook Recipe


Strawberry Lemon Poppy Seed Scones

Strawberry Lemon Poppy Seed Scones


Lemon Blueberry Cake

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!


See more lemon recipes.

See more cupcake recipes.

The BEST Raspberry Lemon Cupcakes



157 Responses to “Raspberry Lemon Cupcakes.”

  1. #
    Claireposted July 22, 2014 at 5:52 am

    I made these yesterday and well……..wow! They were amazing! I was afraid the cupcakes would be too sour but it was perfectly balanced. And the icing was just unbelievable! I didn’t have raspberry jam so I mushed up some fresh raspberries and added them in. The icing tasted so fluffy and I have a lot left over so I think I’m going to try it on chocolate cupcakes today.


  2. #
    Gerhardtposted August 4, 2014 at 6:46 am

    I made these on Saturday. It is a very easy recipe. They taste great, love them. I made them for a party and everyone said they love the taste combination. Only ran into a snag with the frosting did not have enough confectioners’ sugar to compensate for the wetness of the raspberry preserves.


  3. #
    Malorieposted August 5, 2014 at 9:44 am

    Could the frosting be made the night before and piped on the next day? If so, would you store in an air-tight container in the refrigerator or would you leave it sit out?


    • Sallyreplied on August 5th, 2014 at 2:45 pm

      Hi Malorie. Yes, you may make the night before. Cover tightly and store in the refrigerator.


  4. #
    Emilyposted August 12, 2014 at 9:22 am

    Oh my gosh these look so good! I was just wondering, if you used blueberry preservative, could you make blueberry lemon cupcakes? I’m thinking you probably can, so I’ll give it a try! Thanks for the recipe, I’m gonna make them for my sisters b-day!


    • Sallyreplied on August 12th, 2014 at 9:43 am

      Definitely. What a great idea! Enjoy.


  5. #
    James Glazebrookposted August 16, 2014 at 4:45 am

    Made the lemon bases and they turned out perfect…thanks for the recipe! Moist and light cakes that tasted even better a day later :-)

    I will use this as a go to cupcake recipe from now on and just adapt the flavour e.g. extra vanilla bean paste, or cocoa, or something else.


  6. #
    Alexis Burlakposted August 16, 2014 at 12:56 pm

    Hello! These look delicious :)
    I am thinking about making these for my nieces birthday party tomorrow but I was gonna get everything ready today. If I refrigerate the icing over night, would it still be yummy for tomorrow? I usually never do that so I just wanted to make sure first. Thank you :)


    • Sallyreplied on August 17th, 2014 at 10:31 am

      Yes, you may make the frosting ahead of time.


  7. #
    Miraposted August 22, 2014 at 8:26 pm

    God bless you for this recipe! <3 I'm so thankful to have found it! Just finished making them for my sweet baby girls first birthday tomorrow and they turned out great! I had enough icing from one batch for a double batch of cupcakes and enough batter and icing to make 12 minis too! :)


  8. #
    Danteposted September 3, 2014 at 12:01 am

    Good recipe and so easy. I substituted strawberry jam since I had extra I’m wondering how lemon extract would work. There seemed to be a heavy (competing) vanilla flavor. But the frosting and cakes were yummy. Thank you


  9. #
    Ambarposted September 6, 2014 at 9:31 am

    Hi Sally! If I want to make 24 of these cupcakes do I just double the amount of all Ingredients or is it better to make 2 separate batches?


    • Sallyreplied on September 6th, 2014 at 9:39 am

      Doubling is fine, but I always find it easier and to make two separate batches. Less likely to overmix that way since you are working with less batter at a time.


  10. #
    alicia bassoposted September 16, 2014 at 12:08 pm

    Do you used seedless rasp jam?


    • Sallyreplied on September 16th, 2014 at 12:21 pm

      Mine has seeds – you can use either.


  11. #
    Karolinaposted September 16, 2014 at 4:23 pm

    Made these today and they were absolutely AMAZING!
    So delicious, so fluffy.
    Instead of raspberry jam I used fresh raspberries, frosting had a rich pink colour.
    Thanks for the recipe, greetings from Lithuania!


  12. #
    Taireposted September 20, 2014 at 2:28 am

    Just made these! Incredible! I put mashed frozen raspberries in the icing. The amount of lemon in the cupcakes were perfect! Thanks Sally, these are definitely a winner (and happy wedding day too)!


  13. #
    Debbie Oposted November 2, 2014 at 5:33 pm

    Hi Sally,

    I’d love to make this as a cake and was wondering if you could tell me if the recipe would make enough batter for 1 or 2 9″ round pans, if the cooking times will differ, and if there will be enough frosting. I think the cupcakes are beautiful, but I need to make a birthday cake and this recipe sounds perfect!!!


    • Sallyreplied on November 2nd, 2014 at 6:47 pm

      Debbie, this cupcake recipe would make enough for a single layer cake. Perhaps even have a little MORE than enough for 1 single layer cake (but not enough for two). I suggest pouring the batter into the 9inch cake pan, fill halfway, and then use any extra batter for a couple cupcakes. I am unsure of the bake time for a cake.


  14. #
    Briaposted November 17, 2014 at 6:38 pm

    Hi Sally!

    I made these cupcakes a couple months ago for my birthday and they were DELICIOUS. I also piped a bit of lemon curd into the middle of the cupcakes for some added lemon flavor because I absolutely love lemon flavored cakes, baked goods, pastries, etc. The raspberry frosting is an amazing complement too! Good thinking on that one! I ate two of these the night of my birthday and one the day after. Oops, haha.

    The only thing was my parents complained that the cake was too dense. I had no idea why they were complaining. The cake was perfectly moist and soft. I guess I just really love cake so much that as long as it’s moist, I enjoy any texture. My parents prefer that light and fluffy texture you get from a boxed cupcake mix (*total eye roll*).

    My question is, what are your recipe recommendations for making a homemade cupcake with the light and fluffy texture of a boxed mix? I’m no expert, but is it the vegetable oil a boxed mix requires that gives the cupcakes their texture? I was looking at your Moist Yellow Cupcakes with Milk Chocolate Frosting recipe and they sound and look like something my parents would more enjoy. What do you think?



    • Sallyreplied on November 17th, 2014 at 8:49 pm

      Hi Bria! The oil makes boxed cakes and cupcakes extremely moist and rich. Not necessarily cakey and fluffy. That’s all in the package. You could try reducing the flour ever so slightly here OR use cake flour in its place to obtain the softer texture your parents crave.


      • Briareplied on November 19th, 2014 at 11:19 pm

        Thanks for the tips, Sally! Can I use cake flour instead of all purpose in all your cupcake recipes for a softer texture?

    • Emilyreplied on June 20th, 2015 at 9:10 pm

      Can you use salted butter? Will it make a difference?


      • Sallyreplied on June 21st, 2015 at 4:00 pm

        I personally never taste a difference. If you use it, you can reduce the salt down to 1/4 teaspoon if you’d like.

  15. #
    Triciaposted December 22, 2014 at 10:17 am

    Hi Sally,
    Do you think the frosting recipe makes enough for a 9×13 cake, or should I double the recipe? I’m making this for my family’s Christmas (lemon and raspberry is a little unorthodox as a Christmas dessert, but I think it’ll be a nice break from all the chocolate and heavy food). Thanks!


    • Sallyreplied on December 22nd, 2014 at 3:04 pm

      Hmm. I wouldn’t double the recipe. How about you 1.5x it? So not quite doubling it– I feel 1.5x the amount would be enough!


  16. #
    JMposted January 12, 2015 at 12:22 am

    Is the frosting the right texture to frost in a rosette design and hold? I don’t like crisco in frosting but so many people say this is what you need to use to have a rosette design hold.


    • Sallyreplied on January 12th, 2015 at 7:42 am

      This frosting is not suitable for holding a delicate shape.


  17. #
    Danaposted January 24, 2015 at 9:38 pm

    Hi Sally,
    Just wondering if I were to make a two layer cake with this recipe, do you think I should double it?


  18. #
    Tracyposted January 27, 2015 at 7:57 am

    Could this be made as a layer cake? What changes would need to be made?


    • Tracyreplied on January 27th, 2015 at 8:07 am

      Oops just saw this was literally right above my post. Sorry!


  19. #
    Janeposted January 27, 2015 at 10:43 am

    Hi Sally! Love your blog, your recipes are amazing, especially for a beginner like me. I do have a question though:

    I noticed you used melted butter for this recipe and the creaming method for your “Homemade Lemon Cupcakes” recipe. What’s the difference? How do you decide which method to use? Tks!


    • Sallyreplied on January 27th, 2015 at 2:59 pm

      Hi Jane– this recipe calls for softened butter.


  20. #
    Suzanneposted January 28, 2015 at 5:52 pm

    Hi Sally,

    Is the recipe suitable for mini cupcakes? How long should I cook them for. To obtain a lighter texture should I use cake flour? Is the proportion the same for cake flour?


    • Sallyreplied on January 28th, 2015 at 7:43 pm

      Yes, about 10 minutes give or take. Cake flour would be fine, I would increase the amount by 1-2 Tablespoons.


  21. #
    Natalieposted February 13, 2015 at 10:48 am

    Can I use cake flour in this recipe?


  22. #
    Amberposted February 22, 2015 at 12:56 pm

    I made these cupcakes and took them to work and they were a big hit. I’m usually more partial to orange than lemon so I did half orange and half lemon for the juice/zest and subbed the raspberry jam with orange marmalade. They ended up tasting like orange dreamsicle ice cream. I’ll definitely be using this recipe again!


  23. #
    Alanna Mumfordposted March 7, 2015 at 4:39 pm

    Hi! I absolutely LOVED the look of these cupcakes and had to give them ago myself – and they’re great! Really tasty and a great flavour combination, just lovely. I have written a review of your recipe over on my blog at http://girlinacoffeecup.blogspot.co.uk/2015/03/lemon-and-raspberry-cupcakes.html , and i’d really appreciate it if you could go and check it out? I’ve left links to your blog and this post for any of my followers that want to try them out too :) Thank you for such a fab recipe! Alanna x


    • Sallyreplied on March 8th, 2015 at 12:35 pm

      Alanna, yours look great! I love the pretty piped frosting.


  24. #
    Skyler Sloanposted March 17, 2015 at 10:24 pm

    How far in advance can I make the frosting ?I have a party on Thursday and today is Tuesday so should I wait a day ?
    Thanks :)


    • Sallyreplied on March 18th, 2015 at 12:26 pm

      You can prepare the frosting a day or two in advance. Cover tightly and keep in the refrigerator.


  25. #
    Amanda Sposted April 1, 2015 at 4:02 pm

    Question – I’m very interested in making these for Easter and I’m excited for all the great reviews! Do you have a preference for the type of lemon juice used? A real lemon vs buying lemon juice?


    • Sallyreplied on April 1st, 2015 at 4:36 pm

      I recommend fresh lemon juice from lemons. Enjoy, Amanda.


  26. #
    Tiffanyposted April 2, 2015 at 9:08 pm

    These are great! Thanks for the share. I am super picky with cupcakes and was hesitant as this recipe looked too simple. Proved me wrong! Not too light, not too heavy. Perfect doming and tastes great. Thanks!


  27. #
    Jessicaposted April 12, 2015 at 4:34 pm

    All the flavors were wonderful, but I had issues with the frosting despite the warnings. I added almost an additional 3/4C powdered sugar and I thought it’d be ok, but it slid right off the edges of my cupcakes and was not even firm enough to hold the lemon wedge and raspberry. The cake is dense, but I like it that way. I will make again, but will probably start off with 4 1/2C sugar and go from there.


  28. #
    Jocelyn Spiethposted April 16, 2015 at 1:07 pm

    Hello. This looks amazing and I am going to give them a try this weekend. how much lemon zest are you supposed to use?


    • Sallyreplied on April 17th, 2015 at 9:37 am

      zest of two lemons


  29. #
    Hayleyposted May 10, 2015 at 11:09 pm

    Wow, I just have to say these cupcakes were absolutely fabulous! The cupcake is definitely going to become my go-to for lemon cupcakes, and the frosting was so smooth & pretty! It was a bit thin/runny but that was become of the jam I used (pure raspberry jam I bought the other day from a farmer’s market!); it turned out to be fine anyways — I swirled the frosting on and it was beautiful. I made these for mother’s day & my mom just loved them. Definitely going to make again.


    • Sallyreplied on May 11th, 2015 at 8:01 am

      Thanks so much for reporting back Hayley! I’m so glad your mom enjoyed them on Mother’s Day.


  30. #
    Bekah Evansposted May 15, 2015 at 4:22 pm

    My husband is in love with these cupcakes!! thanks for the treat!!


  31. #
    Sharonposted May 28, 2015 at 8:18 am

    I just made these and they were fantastic! I took your suggestion and substituted cake flour for all-purpose flour for a lighter crumb. I also weighed the flour and sugar according to your recipe. Both the cupcakes and the icing were perfect!


  32. #
    Imanposted May 31, 2015 at 1:23 pm

    Cant wait to try this recipe for my neices 9th birthday party:) looks delicious 


  33. #
    Anjposted June 4, 2015 at 12:32 pm

    Your recipe looks fanstastic !!! I want to make strawberry lemonade cupcakes in a jar for my wedding in August and this recipe looks yummy and simple !!!

    I’m going to top the frosting with purple chocolate music notes :) I can’t wait to report back how they turned out…I’m thinking its best to make a trial dozen first 😉


  34. #
    Gerriposted June 10, 2015 at 4:20 pm

    Hi Sally,

    I would like to make these for Father’s Day but it is an hour drive to my parents home. I am concerned that the frosting will melt or slide off the cupcakes (it appears to be very creamy and soft). Would you recommend doing this as a 9×13 cake to avoid a travel mess?


    • Sallyreplied on June 11th, 2015 at 7:35 am

      Gerri, this recipe isn’t enough to fill a 9×13 pan. The cake would be quite thin. Maybe a 11×7 pan. For a 9×13, I would make this cake recipe. It is practically the same, only doubled. Fill the pan 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.


      • Gerrireplied on June 17th, 2015 at 11:04 am

        Thank you Sally! I am so excited to try this recipe, I’m sure my family will love them!

  35. #
    Victoria Brownposted June 15, 2015 at 8:02 pm

    Hi Sally,
    Made these tonight and they are amazing.  I found the batter was enough for me to get 18 cupcakes.  Thanks for the recipe . 


  36. #
    Elizabethposted June 26, 2015 at 6:45 pm

    Oh my goodness! I have so many things to say about this recipe. First, the reason I tried this today is because for TWO YEARS I haven’t been able to stop telling people this story: On my wedding day, the ONLY tier of our wedding cake that was completely served was the layer I chose- lemon cake with raspberry frosting. Being the bride, of course, I hardly had time to think all day, let alone think about cake, and I didn’t get a SINGLE BITE of ‘my’ later! Anyway, I have gone on and on since my wedding day (2 years ago) about how I never got to taste the cake flavor I specifically picked. And now, this/these!??? They were BEGGING me to make them. So I did. These cupcakes are perfectly tart and sweet and heavenly!!! I don’t even have words to do this recipe justice. It is everything I imagine my wedding cake was! I did, in fact, double the recipe and it worked out perfectly well. I forgot to double the butter in the frosting and it still turned out great. And, I HATE to do this to any of you, but… I’m a calorie counter. I had to see how far back these cupcakes were gonna set me. And they hit hard! I got 26 cupcakes from my recipe and the nutrition is as follows (SORRY!): 408 calories, almost 15 grams of fat (8.8 saturated), 60 carbs and 47 grams of sugar. I know what people will say… but you’re eating dessert and you baked and it tastes great so who cares about the nutrition? Oops. Sorry everyone, I do. My solution? Cut it in half and eat throughout the day as mini desserts so I don’t have that calorie bomb all at once late at night. I think that’s a win/win. Anyway, thank you so very much for the recipe. I cannot wait to try more of your wonderful sweet creations!


    • Sallyreplied on June 27th, 2015 at 12:03 pm

      So glad you finally got to taste part of your wedding day with this recipe!


  37. #
    Summerposted July 1, 2015 at 8:04 pm

    I plan on making these tomorrow night. Is the salt – kosher salt or regular salt? Thank you!


    • Sallyreplied on July 2nd, 2015 at 11:34 am

      You can use either in this recipe Summer. Enjoy!


  38. #
    Emilyposted July 1, 2015 at 11:19 pm

    How much cake flour would you recommend using if you were to substitute?


    • Sallyreplied on July 2nd, 2015 at 11:34 am

      Emily, just a couple extra Tablespoons. So, 1.5 cups + 2-3 Tbsp.


  39. #
    Virginiaposted July 2, 2015 at 6:52 pm

    Hi, I plan to make these tomorrow, but one of my family members strongly dislikes heavy frosting. I was wondering hot to make this frosting have a very light and whipped texture and taste. Or, if the frosting already comes out like that. Thanks!


    • Sallyreplied on July 3rd, 2015 at 6:42 am

      This is a lighter textured frosting for sure. You can lightly frost the cupcakes too– as in, don’t use as much as I do in these photos!


  40. #
    Maryaliceposted July 21, 2015 at 7:40 am

    My daughter picked this recipe for her birthday cake. Using the suggestions from other comments, I doubled the cake and frosting recipe to make 2-9″ round cakes. I adjusted the bake time to 40 minutes, based on the Wilton chart. Though they cracked slightly, the cakes came out beautifully (The icing completely covered the cracks anyway.)! We stacked the cakes with a thin layer of icing and a layer of the raspberry preserves in the middle. It couldn’t have turned out better, and everyone said it was one of my finest cakes. Thanks for the recipe!! 


  41. #
    lydiaposted August 9, 2015 at 6:30 pm

    I made these over the weekend for a birthday party, along with the Very Vanilla cupcakes, and they were awesome! They were very light and delicious. And pretty!


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