Light Lemon Cupcake + Raspberry Cream Cheese Frosting

Mother’s Day is coming up soon! If you’re wondering how to show mom some love, look no further. My mom always loves when I make things for her. I’m willing to bet most moms do, and when it comes to homemade gifts the edible ones are hands down the best! This cupcake is a chiffon cake blend. The cake itself is very light; made with vegetable oil, eggs, sugar, flour, and flavorings. It is a combination of both batter and sponge type cakes.


These cupcakes are light, fruity, and oh so good! Not as healthy as my other recipes but we can make an exception for certain family events and celebrations. What I can tell you is I used half the amount of sugar that is normally in a cupcake. Healthy habits not restrictions!



Light Lemon Cupcake + Raspberry Cream Cheese Frosting

  • Servings: 8-12
  • Difficulty: Easy
  • Print

Lemon chiffon cupcake

  • 4 eggs
  • ¼ c. canola oil
  • 1/3 c. + ¼ c. of sugar (will be used seperatly)
  • 1 ½ tbsp. lemon zest
  • 2 lemons juiced & strained
  • 1 1/2 c. self-rising flour

Raspberry Cream Cheese Frosting

  • 1 ½ c. of fresh raspberries
  • 1 ½ c. powdered sugar
  • 1 stick of unsalted butter
  • 4 ounces of cream cheese


Directions for cupcakes:

Preheat oven to 375 degrees Fahrenheit. First separate egg yolk from the whites (make sure the egg white stays cold and do not get any yolk into the whites; they won’t foam if either of these happen). Add the yolk straight into your mixer and whisk on medium as you pour in the oil. Zest then juice the 2 lemons. Add the zest and 1/3 c. sugar into the mix. Once these ingredients are combined start alternating the flour and lemon juice into mixture (continue on medium speed). Move batter into a clean medium bowl so you can use the Kitchen Aid mixer to whip the egg whites. Add the remaining ¼ c. sugar to egg whites and set mixer to high until the meringue is formed with medium peaks. Softly fold the meringue into the batter until its white color disappears within the rest of the mixture. (*DO NOT SPRAY PAN, this might flatten the cupcakes) Pour batter into cupcake pan and bake for 15-20 minutes until light golden brown. (Best way to know if it’s ready is to use the traditional trick of sticking a tooth pick in the center). Wait until they have cooled completely to pop them out of the pan. They are delicate so use a spoon to slowly pull them off of the sides and bottom. Set them aside for frosting.

Directions for frosting:

While the cupcakes are baking you can begin on the frosting. Wash raspberries and add them to a food processor. Once they have been blended thoroughly use a thin strainer to strain out all of the juice from the berries (this also helps take out all of the seeds). This part usually takes a bit longer because you want to get as much juice out of those berries! Add berry juice to mixer with butter, cream cheese, and sugar. Mix well until all ingredients are fully combined. Transfer to piping bag or frost with knife or frosting spatula.


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