Chocolate Lemon-Raspberry Cupcakes with Lemon Buttercream Frosting

chocolate lemon raspberry cupcakes with lemon buttercream frosting

Chocolate, lemon, and raspberry topped by a buttery-rich lemon frosting! Good thing this recipe is for single-serving sizes, or we’d eat the whole cake.


1/2 cup all-purpose flour
1/4 cup cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp True Lemon
1/3 cup granulated sugar
1 whole egg
1 egg white
3 oz. bittersweet chocolate, chopped
2 oz. (1/2 stick) unsalted butter
1/2 tsp lemon extract
1/2 tsp vanilla extract
1/4 cup raspberry puree

Buttercream frosting: 
4 oz. unsalted butter, softened but still cool
2 cups confectioner’s (powdered) sugar
1/2 tsp True Lemon
1/2 tsp lemon extract (or more to taste)


1. Heat oven to 350 degrees (325 degrees if using a convection oven).
2. Line a 12-cup muffin tin with paper liners.
3. Melt butter and chocolate in a saucepan over low heat, or in a microwave on high for 30 seconds. Stir until combined. Set aside to cool slightly.
4. In a medium sized mixing bowl, sift together the flours, salt, baking powder, baking soda, and True Lemon.
5. In a small bowl, whisk together the egg, egg white, sugar, extracts, raspberry puree, and the chocolate mixture.
6. Combine the wet and dry ingredients, just until well combined, but don’t over mix or your cupcakes will be tough and chewy.
7. Bake for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean.

Buttercream frosting:
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed.
2. Add True Lemon and lemon extract and beat on high speed until the frosting is light and fluffy, about 3-5 minutes.
3. If the frosting is too dry, add a few drops of water at a time until it reaches the proper consistency. Alternatively, if the frosting is too thin, add more powdered sugar.