This cherry chip cake is tender, moist and studded with maraschino cherry bits.  Inspired by the box cake mix, this from scratch vintage cake flavor features a naturally pink cherry cake with a simple not-too-sweet cherry almond buttercream.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As with all my recipes, I tested this cake multiple times to perfect the texture and flavor. Just like the nostalgic birthday party cake I remember from growing up. The cake is sweet, soft, flecked with little bits of maraschino cherries {like my cherry almond cookies} and topped with cherry frosting.

With decades of cake baking in my history, I love a sheet cake, like this pink velvet cake that is simple to whip up.  This cherry chip flavor checks those boxes ~ easy, impressive and decadently delicious! Perfect for your next birthday party or just because you are craving a slice of nostalgia.

💭 what does cherry chip taste like?

This cherry chip cake has a light cherry flavor from the maraschino cherry juice and cherry bits mixed into the cake batter.  The cherry chip frosting has a hint of almond, which perfectly compliments the cherry flavor.

🍒 cherry chip key ingredients

A range of ingredients were tested to create the best homemade version of this birthday classic.  Here are a few that make this cake extra special. 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Maraschino cherries ~ sometimes called cocktail cherries are what bring the pink color and cherry flavor to this homemade cake. I buy my maraschino cherries at Target, but most major grocery stores will carry them. They can usually be found with the ice cream toppings or in the baking section. Although occasionally they will be with the canned fruit.

Almond extract ~ just a hint is used in the cherry chip frosting. If you don’t care for or don’t have it, you can substitute with vanilla.

Buttermilk ~ use store bought buttermilk and have it at room temperature before baking. It will give the cherry cake more flavor and moisture than a homemade version. Kefir can be substituted.  I include how to make your own in the recipe card notes, but suggest using store bought for the best results.

Eggs ~ should be at room temperature to give the cake the best rise and soft texture.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

Pro baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.

🥣 how to make this vintage inspired cake

Start by removing the maraschino cherries from their juice {remove the stems if they have them} and place on a layer or two of paper towels. Then slice each cherry in half and then each half into 6 pieces {giving you 12 small pieces per cherry. Feel free to chop them smaller if you prefer}. Move the sliced cherries onto another paper towel. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside. {If you need a visual of this, see this cherry almond cookies post}.

Next preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.

In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt and baking powder.

Whisk in the eggs.

Then add half of the flour, once mostly combined stir the maraschino cherry juice into the buttermilk and stir into the cake batter.

Take 1 teaspoon of flour and toss it with the chopped maraschino cherries. Now add the remaining flour and flour dusted cherry pieces. Mix until just fully combined.

Pour the batter into the prepared cake pan and drop the pan on the counter 2-3 times to remove any bubbles in the batter.

Bake for 28-30 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely {it can stay in the baking pan} before decorating.

👩🏻‍🍳 make the cherry almond frosting in photos

Beat the butter in a stand mixer with the paddle attachment {or using a hand-held mixer} on high for 5 minutes. Stop about half way through to scrape up and down the bowl.

Add the confectioners' sugar and mix on low until the sugar is incorporated. Add the maraschino cherry juice and beat on high for another five minutes.

Scrape up and down the bowl, add the vanilla, almond extract and a pinch of salt and beat 2 minutes more.

Spoon or pipe the frosting over the top of the cooled cake. Slice and serve. I garnished with a few crumbled freeze dried cherries.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cherry Chip Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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5 from 2 votes

Moist From Scratch Cherry Chip Cake

This tender cherry chip cake is packed with cherry bits and topped with cherry almond buttercream. A classic flavor, made from scratch and naturally pink.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: cherry buttercream, cherry chip, easy cherry cake, one layer cake

Servings: 9 -16 slices

Calories: 383kcal

Author: Tasia Harper

Ingredients

cherry chip cake

• 20 maraschino cherries chopped and patted dry (75g)
• ½ cup unsalted butter melted (113g)
• ¾ cup granulated sugar (150g)
• 1 tablespoon pure vanilla extract
• ½ teaspoon kosher salt
• 2 teaspoons baking powder
• 2 large eggs room temperature
• 1 ¾ cup all-purpose flour* (219g)
• ⅔ cup buttermilk** (160mL)
• ¼ cup maraschino cherry juice (60mL

cherry frosting

• ½ cup unsalted butter room temperature (113g)
• 1 cup plus 2 tablespoons confectioners' sugar (135g)
• 2 tablespoons maraschino cherry juice (30mL)
• ¾ teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• Pinch of salt

Instructions

• To make the cherry chip cake: remove the maraschino cherries from their juice (remove the stems if they have them) and place on a layer or two of paper towels. Then slice each cherry in half and then each half into 6 pieces (giving you 12 small pieces per cherry. Feel free to chop them smaller if you prefer). Move the sliced cherries onto another paper towel. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside
• Next preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.
• In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
• Whisk in the eggs (2 large). Then add half of the flour (total amount is 1 ¾ cup/219g), once mostly combined stir the maraschino cherry juice (¼ cup/60mL) into the buttermilk* (⅔ cup/160mL) and stir into the cake batter. Take 1 teaspoon of flour and toss it with the chopped maraschino cherries. Now add the remaining flour and flour dusted cherry pieces. Mix until just fully combined.
• Pour the batter into the prepared cake pan and drop the pan on the counter 2-3 times to remove any bubbles in the batter.
• Bake for 28-30 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely (it can stay in the baking pan) before decorating.
• To make the cherry buttercream: Beat the butter (½ cup/113g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl.
• Add the confectioners' sugar (1 cup + 2 tablespoons/135g) and mix on low until the sugar is incorporated. Add the maraschino cherry juice (2 tablespoons/30mL) and beat on high for another five minutes.
• Scrape up and down the bowl, add the vanilla (¾ teaspoon), almond extract (¼ teaspoon) and a pinch of salt and beat 2 minutes more.
• Spoon or pipe the frosting over the top of the cooled cake. Slice and serve.

Notes

*A kitchen scale is the most accurate way to measure ingredients. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.

**The buttermilk can be substituted with kefir or milk (I tested with 1%).

I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

The cake can be baked in an 9-inch cake round. It should bake in the same amount of time. If you only have a 8-inch round, the cake will be a little taller and will need a little more time to bake.

Store any leftover cake at room temperature in an airtight container for 3-4 days.

The cake can also be stored in the refrigerator; cover the sides of the cake with parchment paper or plastic wrap to help keep the cake moist.

Cherry chip cake can also be frozen for up to three months. Allow to defrost overnight in the refrigerator and then let it come to room temperature.

Nutrition

Serving: 1 slice | Calories: 383kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 260mg | Potassium: 75mg | Fiber: 1g | Sugar: 22g | Vitamin A: 717IU | Calcium: 94mg | Iron: 1mg

Cannoli cake is the classic Italian dessert reimagined into a one layer cake.  The bakery worthy cake recipe is easy to make and filled with mini chocolate chips, has a cannoli shell crust and the best light, fluffy cannoli frosting.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Since cake recipes from scratch are always a winner in my book, I’ve got this twist on the authentic Italian dessert for you.  As a busy mama and self taught baker, I made sure this one is super easy to make.

Much like my blueberry ricotta cake, ricotta bundt cake and orange cranberry cake, this moist and tender cake uses whole milk ricotta for flavor and texture. Then instead of traditional buttercream or frosting, we use a light and creamy cannoli filling to frost the top of the cake. Since it's one layer, no stacking or fancy decorating required!

💗 what makes this cannoli cake special

This easy homemade dessert has three layers of flavors and textures.  From the crunchy cannoli crust to the soft vanilla cake to the creamy cannoli filling frosting; this to die for cake will have you coming back for more!

🛒 ingredient notes and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Sugar cones ~ I tested the cannoli crust with both sugar cones and waffle cones. The sugar cones won by a long shot for their flavor and texture, but either can be used!  If you have access to authentic cannoli shells, I am sure they would be a great substitute.

Buttermilk ~ for the best results, use store bought buttermilk and have it at room temperature before baking. Buttermilk can be substituted with 1%, 2% or whole milk.

Ricotta ~ making cakes with ricotta brings extra moisture, which results in a tender and soft cake crumb. For the best cake, use whole milk ricotta and bring it to room temperature, draining off any excess liquid before using. The ricotta is also used in the creamy frosting, but only needs to be room temperature for the cake batter.

Mascarpone ~ adds creaminess to the cannoli filling frosting.  It is typically near the deli section or with the specialty cheeses, not with the cream cheese. I often find that Trader Joe's has the best price for it.  You can substitute cream cheese, but it will change the flavor as it has more of a tangy taste. We use this cold from the refrigerator.

Mini chocolate chips ~ I use Ghirardelli mini semi-sweet chips.  If you need to substitute regular size chocolate chips, I would chop them so they are smaller.

🍰 how to make this one layer cake

Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper. Set aside.

For the cannoli crust: Crush the sugar cones into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add granulated sugar and the melted butter and pulse until well combined. Set aside.

Using a stand mixer or hand-held mixer, cream together the unsalted butter, granulated sugar and kosher salt.

Scrape up and down the bowl and add the eggs one at a time, scraping the bowl after the first egg and add the vanilla with the second egg, mixing on medium until combined. The batter starts to look fluffy at this point.

Scrape the bowl again and add the ricotta, baking powder and baking soda and mix on medium until combined. The mixture can look a little curdled at this point, but don't let it worry you.

With the mixer on low slowly add the flour and mix until some large streaks of flour remain. Scrape up and down the bowl.

Then with the mixer on low, slowly drizzle in the buttermilk mixing until the batter just comes together.

Now fold in the mini chocolate chips that have been tossed in 1 tablespoon flour with a spatula while you do a final stir.

The cannoli crust pressed firmly into the bottom of a prepared springform pan.

Pour/spread the batter over the cannoli crust {use an off-set spatula to even it out} and gently drop/tap the pan on the counter a couple times to remove any large air bubbles and place the cake in the preheated oven.

Bake for about 35-40 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire cooling rack.

💭 can I bake this in a different pan?

If you don't have a springform pan, a 9-inch round can be used. Butter the pan, then line the baking pan with parchment paper and butter it again for easy removal after baking.

You can also bake this cake in an 8x8 baking pan for a small sheet cake.

I did not test it, but don’t see why you couldn’t double the recipe and bake this cake recipe in a 9x13 pan as a sheet cake.

🥣 how to make the cannoli filling "frosting"

Using a stand mixer with the whisk attachment or with a hand-held mixer, whip the heavy cream on medium-high until stiff peaks form.  Move to a separate bowl. Drain any excess liquid from the ricotta cheese. 

Add the mascarpone, confectioners’ sugar and vanilla to the bowl you used for the whipped cream {no need to wash it}.  Beat on medium until smooth, about 1- 2 minutes.

Scrape up and down the bowl. Add the ricotta cheese to the bowl and beat on low until well combined, about 1 minute.

With a spatula, fold in ½ of the whipped cream to the mascarpone ricotta mixture until combined.  Genlty add the remaining whipped cream, being careful to not deflate the whipped cream.

👩🏻‍🍳 tips for the best homemade cake 

For the perfect crumb, use whole milk ricotta and drain off any excess moisture, if needed.  It gives the cannoli cake more flavor and moisture. I use Trader Joe's ricotta and find I only have to drain a tiny bit of liquid after the ricotta has come to room temperature. For the frosting, use the ricotta cold from the refrigerator and I didn't have any excess moisture.

Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.

Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The cannoli cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the cake to cool completely before adding the cannoli frosting. 

🫙 how to store

Store the cannoli cake in an airtight container in the refrigerator for up to 5 days.

The cake tastes best at room temperature, so remove it from the refrigerator about 1 hour prior to serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Easy Cannoli Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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5 from 2 votes

Simple One Layer Cannoli Cake

Cannoli cake is the classic Italian dessert reimagined into an easy one layer cake.  The bakery worthy cake recipe is filled with mini chocolate chips, has a cannoli shell crust and the best light, fluffy cannoli frosting.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Cakes and Cupcakes

Cuisine: Italian

Keyword: cannoli, cannoli filling, chocolate chip, italian cake, one layer cake

Servings: 16 servings

Calories: 304kcal

Author: Tasia Harper

Ingredients

cannoli crust

• 10-12 sugar cones* crushed to fine crumbs (140g)
• 2 tablespoons granulated sugar (25g)
• ¼ cup unsalted butter melted (57g)

chocolate chip cake

• ½ cup unsalted butter room temperature (113g)
• 1 cup granulated sugar (200g)
• ½ teaspoon kosher salt
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract (5mL)
• ¼ cup whole milk ricotta room temperature and drained of excess liquid (55g)
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ cups all-purpose flour (188g)
• ½ cup buttermilk** room temperature (120mL)
• ½ cup mini semi-sweet chocolate chips (90g), tossed in 1 tablespoon flour

cannoli filling "frosting"

• ¼ cup whipping cream cold (60mL)
• ½ cup mascarpone (113g)
• ⅓ cup confectioners' sugar (45g)
• ½ teaspoon pure vanilla extract
• ½ cup whole milk ricotta drained of excess liquid (110g)

garnish

• confectioners' sugar mini chocolate chips, broken sugar/waffle cone pieces and chopped pistachios, if desired

Instructions

• Preheat oven to 350°F and prepare a 9-inch springform pan** with parchment paper. Set aside.
• For the cannoli crust: Crush the sugar cones (10-12 cones*/140g) into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add granulated sugar (2 tablespoons/25g) and the melted butter (¼ cup/57g) and pulse until well combined. Press firmly into the bottom of a prepared springform pan and set aside.
• In a stand mixer with the paddle attachment (or using a hand-held mixer), cream together the unsalted butter (½ cup/113g), granulated sugar (1 cup/200g) and kosher salt (½ teaspoon). Start on low and once incorporated increase to medium-high (6 on a KitchenAid) and cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.
• Scrape up and down the bowl and add the eggs one at a time (2 large total), scraping the bowl after the first egg and add the vanilla (1 teaspoon) with the second egg, mixing on medium (speed 4) until combined, about 1-2 minutes.
• Scrape the bowl again and add the ricotta (¼ cup/55g), baking powder (1 ½ teaspoons) and baking soda (¼ teaspoon) and mix on medium (speed 4 on KitchenAid) until combined about 30-60 seconds. The mixture can look a little curdled at this point, but don't let it worry you.
• With the mixer on low (stir on KitchenAid) slowly add the flour (1 ½ cups/188g) and mix until some large streaks of flour remain. Scrape up and down the bowl.
• Then with the mixer on low, slowly drizzle in the buttermilk (½ cup/120mL) mixing until the batter just comes together. Use a spatula to do a final stir while you fold in the mini chocolate chips (½ cup/90g) that have been tossed in 1 tablespoon flour.
• Pour/spread the batter over the cannoli crust (use an off-set spatula to even it out) and gently drop/tap the pan on the counter a couple times to remove any large air bubbles and place the cake in the preheated oven.
• Bake for about 35-40 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire cooling rack.
• Once the cake is cool, gently run a knife between the edge of the pan and the cake and then release the sides of the pan and move the cake to your serving plate.
• For the cannoli filling "frosting": Can be made up to one day in advance, store covered in the refrigerator. Using a stand mixer with the whisk attachment or with a hand-held mixer, whip the heavy cream (¼ cup/60mL) on medium-high until stiff peaks form.  Move to a separate bowl.
• Drain any excess liquid from the ricotta cheese.
• Add the mascarpone (½ cup/113g), confectioners’ sugar (⅓ cup/45g) and vanilla (½ teaspoon) to the bowl you used for the whipped cream (no need to wash it).  If using a stand mixer, switch to the paddle attachment.  Beat on medium (speed 4 on KitchenAid) until smooth, about 1- 2 minutes.  Scrape up and down the bowl.
• Add the ricotta cheese (½ cup/110g) to the bowl and beat on low (speed 2 on KitchenAid) until well combined, about 1 minute.
• With a spatula, fold in ½ of the whipped cream to the mascarpone ricotta mixture until combined.  Genlty add the remaining whipped cream, being careful to not deflate the whipped cream.
• Spread the frosting over the top of the cake, garnish if desired and serve.

Notes

*Waffle cones can be substituted, you'll need about 8 to get to 140g. I suspect authentic cannoli shells would be amazing here too, but I did not test the recipe with them.

**I use buttermilk, but 2% or whole milk can also be used.

***The cake can also be baked in a parchment lined 8x8 baking pan, baking time should be similar. A 9-inch round baking pan can also be used; butter the pan, line it with parchment paper and then butter the parchment paper.

The cannoli cake should be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 slice | Calories: 304kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 162mg | Potassium: 91mg | Fiber: 1g | Sugar: 20g | Vitamin A: 517IU | Vitamin C: 0.02mg | Calcium: 79mg | Iron: 1mg

Lemon raspberry cupcakes are made from scratch and have a moist and tender crumb.  Loaded with lemon and raspberry in both the cupcake recipe and the lemon raspberry buttercream.  Perfect for any occasion!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mama and self taught baker, I have been making cupcakes for decades. In this post, I have tips and helpful information to help you make cupcakes that look as good as they taste, like these chocolate raspberry cupcakes or raspberry cupcakes.  

This cupcake recipe has a bright flavor profile like my no bake lemon raspberry bars and raspberry almond cake that makes them perfect for spring and summer. They are made with frozen raspberries though, so they can also be made when you are craving a burst of sunshine in the winter!

💗 what makes this cupcake recipe stand out

These super moist bakery worthy cupcakes are a made from scratch cupcake recipe.

Packed with fresh lemon juice and zest and loaded with raspberries.  

Then they are topped with a lemon and raspberry jam buttercream swirl.  

They are beautiful and delicious!

🍋 ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Lemons ~ for the best flavor, use fresh lemons {washed and dried} for the zest and lemon juice. Lemon zest provides a ton of flavor without adding extra liquid to both the cupcake and buttercream recipe.  Squeeze the lemons for the fresh juice after you have zested them {this Microplane zester is my favorite!} . Typically one medium-large lemon will yield one tablespoon of zest and about 2-3 tablespoons of juice.

Raspberries ~ frozen raspberries, chopped small are needed for the cupcakes. After you measure and chop the raspberries, return them to the freezer until you are ready to add them to the batter. Do not thaw them!  Fresh raspberries have a tendency to fall apart too much as you stir them into the cupcake batter.

Raspberry jam ~ I tested the raspberry buttercream with both freeze dried raspberries and raspberry jam.  Both work, but the recipe was written using jam as it is more available in stores.  I use seedless jam, but if you don’t mind a few seeds in the buttercream, a raspberry jam with seeds can be used as well.

Eggs ~ 2 large egg whites are needed. It is easier to separate eggs while they are cold. Then allow the egg whites to come to room temperature for the best results.  

🥣 how to make

Start by chopping the frozen raspberries into small pieces, then place in a bowl and put back into the freezer.

Then preheat oven to 350°F and place cupcake liners in a 12 count muffin pan.

Place the all-purpose flour, cornstarch and baking powder in a bowl and whisk together. Set aside.

Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, kosher salt both sugars and lemon zest together on high speed until light and fluffy. Scrape up and down the sides of the bowl as needed.

Beat in the egg whites and vanilla and mix on medium until well combined. Scrape up and down the sides of the bowl. {I accidentally added the lemon juice in this photo, which makes the mixture a little curdled.}

With the mixer on low speed, add half the flour mixture and mix until barely combined. With the mixer still on low, slowly add the buttermilk and lemon juice. Once mostly combined, add in the remainder of the flour mixture {saving aside about 1 tablespoon} and mix until barely combined.

Then take the frozen raspberries out of the freezer and toss the remaining flour mixture with the frozen raspberries and gently fold into the batter. You do not want to over-mix this batter.

Scoop the batter into the prepared muffin pan. It’s approximately ¼ cup of batter per cupcake. You want the liner filled about ⅔ – ¾ of the way.

Bake for about 18-20 minutes, until a tester comes out mostly clean. This cupcake recipe bakes with a flatter top.

Allow to cool completely before frosting. If you need visual photos of making the lemon and raspberry buttercream, you can see this cupcake recipe post.

👩🏻‍🍳 tips for the best from scratch cupcakes

Use room temperature ingredients for the best lemon and raspberry cupcakes.  Depending on the temperature of your kitchen you will want to pull out the butter, buttermilk and egg whites about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

Chop the frozen raspberries into small pieces and then pop them back in the freezer until you are ready to add them to the batter.

Weigh the ingredients by using a food scale to ensure you have the correct amounts.

Don't over mix the batter. When cake and cupcake batter is overmixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

Use good liners. These Paper Chef liners are my very favorite brand that I use in my kitchen. {not sponsored, just a fan!}

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.  This from scratch cupcake recipe bakes with fairly flat tops.

🫙 how to store

Store the lemon raspberry cupcakes in an airtight container in the refrigerator for up to 5 days.

They can also be frozen for up to 3 months. Allow to defrost at room temperature before serving.  I freeze them with the raspberry buttercream all the time!

The cupcakes taste best at room temperature, so let them sit out for 30 minutes prior to serving. {although I've eaten many cold from the refrigerator too! And my kids like them frozen!}

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Lemon Raspberry Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 cupcakes

From Scratch Lemon Raspberry Cupcakes

Print

Lemon raspberry cupcakes made from scratch with a moist crumb and rich flavor, topped with lemon raspberry buttercream. Perfect for any occasion!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 30 minutes

Bake Time 20 minutes

Total Time 50 minutes

Ingredients

lemon raspberry cupcakes

• ¾ cup frozen raspberries (105g)
• 1 cup + 2 tablespoons all-purpose flour (141g)
• 3 tablespoons cornstarch (24g)
• 1 ½ teaspoons baking powder
• ½ cup unsalted butter, room temperature (113g)
• ½ teaspoon kosher salt
• ½ cup granulated sugar (100g)
• ¼ cup packed brown sugar (50g)
• 1 ½ teaspoon lemon zest*
• 2 large egg whites, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk, room temperature (120mL)
• 2 tablespoons lemon juice* (30mL)

raspberry lemon buttercream

• ¾ cup unsalted butter, room temperature (170g)
• ¼ teaspoon kosher salt
• 1 ¾ cups confectioners' sugar (210g)
• ¼ cup raspberry jam (80g**)
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons lemon zest
• 1 tablespoon fresh lemon juice (15mL)
• 2 tablespoons heavy cream (30mL)

Instructions

1. Start by chopping the frozen raspberries (¾ cup/105g) into small pieces, then place in a bowl and put back into the freezer.
2. Preheat oven to 350°F and place cupcake liners in a 12 count muffin pan. Set aside.
3. Place the all-purpose flour (1 cup + 2 tablespoons/141g), cornstarch (3 tablespoons/24g) and baking powder (1 ½ teaspoons) in a bowl and whisk together. Set aside.
4. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter (½ cup/113g), kosher salt (½ teaspoon) both sugars (½ cup granulated/100g) (¼ cup brown/50g) and lemon zest (1 ½ teaspoons) together on high speed (speed 8 on KitchenAid) until light and fluffy, about 3 minutes. Scrape up and down the sides of the bowl as needed.
5. Beat in the egg whites (2 large) and vanilla (1 teaspoon) and mix on medium (speed 6 on KitchenAid) until well combined, about 2 minutes. Scrape up and down the sides of the bowl.
6. With the mixer on low speed, add half the flour mixture and mix until barely combined. With the mixer still on low, slowly add the buttermilk (½ cup/120mL) and lemon juice (2 tablespoons/30mL). Once mostly combined, add in the remainder of the flour mixture (saving aside about 1 tablespoon) and mix until barely combined. Then take the frozen raspberries out of the freezer and toss the remaining flour mixture with the frozen raspberries and gently fold into the batter. You do not want to over-mix this batter.
7. Scoop the batter into the prepared muffin pan. It’s approximately ¼ cup of batter per cupcake. You want the liner filled about ⅔ – ¾ of the way.
8. Bake for about 18-20 minutes, until a tester comes out mostly clean.
9. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire cooling rack. Allow to cool completely before frosting.
10. For the raspberry lemon buttercream: Using a stand mixer with the whisk attachment or a handheld mixer, beat the butter (¾ cups/170g) and kosher salt (¼ teaspoon) for 5 minutes on high (speed 8 on a Kitchen Aid) stopping about half way through to scrape the bowl. 
11. After 5 minutes, scrape up and down the mixer bowl and add one cup the confectioners’ sugar (120g), half the jam (half of ¼ cup/80g**), vanilla (1 teaspoon), lemon zest (1 ½ teaspoons) and lemon juice (1 tablespoon/15mL).  Mix on low until combined, then increase the speed and beat until fully incorporated. 
12. Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar (¾ cup/90g), jam and the heavy cream (2 tablespoons/30mL).  Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.
13. Decorate as desired. I used a Wilton 2M for the photos. A spoon or offset spatula can also be used to add the frosting to the cupcakes.

Notes

*One medium-large lemon should provide the lemon zest and juice needed for both the cupcake and buttercream recipe.

**I prefer seedless raspberry jam. Look at the gram measurements on your jam as they are all slightly different, but 80g is a good ballpark.

I highly recommend having your ingredients room temperature.

Buttermilk can be substituted with 1%, 2%, whole milk or kefir. I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 332Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 176mgCarbohydrates: 38gFiber: 1gSugar: 32gProtein: 1g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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