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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

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.

Ingredients:

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 (measured correctly)
  • 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

Directions:

  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

 

   

187 Responses to “Raspberry Lemon Cupcakes.”

  1. #
    81
    Natalieposted February 13, 2015 at 10:48 am

    Can I use cake flour in this recipe?

    Reply

  2. #
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    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!

    Reply

  3. #
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    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

    Reply

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

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

      Reply

  4. #
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    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 🙂

    Reply

    • 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.

      Reply

  5. #
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    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?

    Reply

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

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

      Reply

  6. #
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    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!

    Reply

  7. #
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    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.

    Reply

  8. #
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    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?

    Reply

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

      zest of two lemons

      Reply

  9. #
    89
    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.

    Reply

    • 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.

      Reply

  10. #
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    Bekah Evansposted May 15, 2015 at 4:22 pm

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

    Reply

  11. #
    91
    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!

    Reply

  12. #
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    Imanposted May 31, 2015 at 1:23 pm

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

    Reply

  13. #
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    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 😉

    Reply

  14. #
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    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?

    Reply

    • 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.

      Reply

      • 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!

  15. #
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    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 . 

    Reply

  16. #
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    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!

    Reply

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

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

      Reply

  17. #
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    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!

    Reply

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

      You can use either in this recipe Summer. Enjoy!

      Reply

  18. #
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    Emilyposted July 1, 2015 at 11:19 pm

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

    Reply

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

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

      Reply

  19. #
    99
    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!

    Reply

    • 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!

      Reply

  20. #
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    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!! 

    Reply

  21. #
    101
    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!

    Reply

  22. #
    102
    Michelleposted September 20, 2015 at 3:21 am

    Hey, Sally. I’m glad I live in a universe where your blog exists. I absolutely love this recipe.

    But just one question — can I use your strawberry frosting with the freeze-dried strawberries and use freeze-dried raspberries instead? My frosting came out pretty thin, and that’s totally my fault. I should probably work on it (I’m aware of your powdered sugar = thicker – salt = cut the sweetness rule), but the strawberry frosting seems much safer.

    I’m a sleepy, lazy girl. But those lemon cupcakes, especially refrigerated, reminds me of why I live on this godforsaken planet.

    Thanks for taking the time to read this!

    Reply

    • Sallyreplied on September 20th, 2015 at 5:12 pm

      Soooo glad you love the lemon cupcakes! And yes, you can definitely use my strawberry buttercream recipe and use freeze-dried raspberries instead. Genius. Enjoy Michelle!

      Reply

      • Michellereplied on September 20th, 2015 at 10:08 pm

        God, you’re fast. Thank you so much for the speedy reply!

  23. #
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    RayAnneposted October 1, 2015 at 2:45 pm

    I made 3 dozen of these last night and they were oh so delicious! The frosting tastes like a raspberry milkshake. 

    Reply

  24. #
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    ava and evaposted November 3, 2015 at 2:20 pm

    you will not find a moister and deliciouser cupcake recipe in the entire galaxy. so easy to make makes you feel like an amazing baker whoever the hell you are. for a second we imagined that we could own our own bakery cause they were so GD good, even though we are covered from head to toe with frosting and batter. a real treat! and i don’t normally like cupcakes or frosting… haha got you CUPCAKES ARE GOD.

    Reply

  25. #
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    Jenny Cantrellposted November 15, 2015 at 6:53 pm

    Hey Sally.  I saw your “make ahead tip” but would it be Ok to frost them the day before serving.  I want to make them for my daughters bday at school but I won’t have time to frost them that morning. I would need to have them completely ready the day before.  I don’t want them to turn mushy.  

    Reply

    • Jenny Cantrellreplied on November 17th, 2015 at 11:12 am

      Hi again.  You usually respond to questions so well so I was just wondering if you missed this one.  I have to make them this weekend so I would really like to know if I can completely prepare them one day in advance. 

      Reply

      • Michellereplied on November 17th, 2015 at 3:46 pm

        I’ve frosted cupcakes a day before consumption and they’ve remained fabulous. What I did was refridgerate them and seal them tightly. Still incredibly moist and flavorful.

  26. #
    106
    Jo Cullenposted February 15, 2016 at 9:51 am

    Hi Sally,

    I’ve just made these cupcakes and they turned out perfectly, as do all of your bakes that I try, so thank you!

    I’m making my sister’s 30th birthday cake this weekend and thought this would be a really nice 4 layered cake with the raspberry icing all over and raspberries and other fruit on top! Just wondering if you’ve used the recipe for a full cake before, and if so, timings etc? I’m thinking of using 8 inch tins so I thought I’d double the recipe to make 4 layers,  and bake at same temperature for about 20-25 mins? Thanks if you have a chance to reply xxx

    Reply

    • Sallyreplied on February 15th, 2016 at 11:39 am

      My lemon blueberry layer cake is essentially the same cupcake recipe, just doubled as a cake. You can leave out the blueberries. It’s only 3 layers. You can double this raspberry frosting for it. Would be delicious!

      Reply

      • Jo Cullenreplied on February 15th, 2016 at 5:29 pm

        Great, thanks for quick reply! xxx

  27. #
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    molliposted March 10, 2016 at 2:54 am

    Hi! I love your blog.. every recipe of yours I’ve made has been so delicious!! I love the lemon cupcakes with rasberry frosting, do you think a bit of the rasberry preserves would be good as a filling for the cupcake, in place of the frosting/no filling?? Thank you 🙂 

    Reply

    • Sallyreplied on March 10th, 2016 at 7:08 am

      That would be amazing. A nice change up from the frosting.

      Reply

  28. #
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    Lara Ceramiposted March 22, 2016 at 7:25 pm

    Hi Sally,
    I have made these twice in the last 3 weeks! For my birthday and my nieces baby shower. They were a HUGE hit!! Everyone wanted to know what bakery they came from. Kudos to you! 
    If I just wanted to make a yellow cupcake can I just remove the lemon from the recipe?

    Thank you
    Lara

    Reply

    • Sallyreplied on March 23rd, 2016 at 7:23 am

      You could, yes! Or you can make these yellow cupcakes. They sort of taste similar, to be honest.

      Reply

  29. #
    109
    Abbyposted March 26, 2016 at 10:57 am

    Hi Sally,
    If I wanted to make these as mini cupcakes, how do you think I should adjust the baking time? Thanks so much, I can’t wait to make them!

    Reply

  30. #
    110
    Annaliseposted March 31, 2016 at 3:01 pm

    Hey! Can you make this as a cake?

    Reply

  31. #
    111
    Angieposted March 31, 2016 at 5:10 pm

    I have made these several times and they come out perfect and yummy every time! Was wondering if anyone has made these into mini cupcakes using a mini muffin/cupcake tin? Sally, do you have any idea on baking time doing it this way? Thanks!

    Reply

    • Sallyreplied on March 31st, 2016 at 7:00 pm

      It’s about 11-13 minutes– keep your eye on them. Use a toothpick to test. I’m glad you love them!

      Reply

  32. #
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    Trishposted April 16, 2016 at 11:21 pm

    I made these cupcakes to give some variety to my niece’s party and everyone loved them! I followed the recipe exactly, except my grocery store only had what seemed to be large lemons. One lemon had the right amount of juice for a dozen cupcakes, but about half the zest. It didn’t seem to really effect anything.

    Next time I might try the icing with blueberry preserves! 

    Reply

  33. #
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    Katelynposted April 26, 2016 at 9:15 pm

    That frosting! I haven’t tried the cupcakes yet, but I could eat the frosting by the spoonful. 

    Reply

  34. #
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    Jillposted April 28, 2016 at 7:32 pm

    Do you know how much lemon juice I should end up with from 2 “medium” lemons? I’m not sure if the ones I have would be considered medium or large, and it seems that even with lemons of the same size, the amount of juice yield varies quite a bit.

    Reply

    • Sallyreplied on April 29th, 2016 at 10:35 am

      Hi Jill– 1 medium lemon yields about 2-3 Tbsp juice. So, 4-6 Tbsp here.

      Reply

  35. #
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    Juliaposted April 29, 2016 at 3:13 pm

    Hey Sally!

    I have made these cupcakes before and for this weekend (orthodox easter) I was curious on how I could turn them into a cake form?

    Reply

  36. #
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    Dianaposted May 15, 2016 at 10:45 am

    Hi! I LOVE these cupcakes!! The perfect addition to a summer potluck.

    Reply

  37. #
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    Winposted May 18, 2016 at 2:54 am

    I would like to make these for my mother in law’s 60th birthday party. But she asked for me to make mini cupcakes. Can you tell me if the baking temp would be the same? How long would you say I would have to bake them for? Thanks in advanced and I loved your vanilla cupcake recipe!

    Reply

    • Sallyreplied on May 18th, 2016 at 10:41 am

      I’d say 11-13ish minutes for mini. Same oven temperature.

      Reply

  38. #
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    Marissaposted June 14, 2016 at 5:47 pm

    Hi,
    I’ve made this recipe three times thus far but for some reason, this most recent batch has been more dense and doughy. Please help, I love your recipes and would like to figure this mystery out. Thanks!

    Reply

  39. #
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    Sueposted July 10, 2016 at 2:44 pm

    I have the biggest raspberry patch in my backyard…….oh yes, jam happens……kind of excited, although if I do try this, I fully intend to sub 1/2 cup of cream cheese for the that much of the butter in the frosting 😉

    Reply

  40. #
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    Sabrina Sposted July 25, 2016 at 12:02 am

    Hi! I tried these cupcakes and while they were DELICIOUS, they were very dense. Is this typical?

    Reply

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