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Meyer Lemon Raspberry Cupcakes

This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.

  • Yield: Makes 2 dozen
Meyer Lemon Raspberry Cupcakes

Source: The Martha Stewart Show, March Winter/Spring 2008


  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
  • 5 large eggs, separated
  • 1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
  • 1 cup plus scant 1/3 cup cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Meyer Lemon Curd
  • Vanilla Bean Buttercream
  • Sanding sugar
  • 24 raspberries


  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.

  3. Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.

  4. In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

  5. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.

  6. Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.

  7. Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.

Reviews (39)

  • eren01 31 Mar, 2011

    These cupcakes look comment worthy.

  • tpitre 23 Mar, 2011

    I made these and they came out great!

  • prod_test973 22 Mar, 2011

    I love the combination of lemon and raspberry in this recipe.

  • Jdesimas 14 Jan, 2010

    I have made this recipe many's one of our favorites! I want to make it again but the Vanilla Bean Buttercream recipe has been taken down. I want to make it tomorrow night! Does someone have the recipe that they can post?
    Thank You!

  • plank19079 21 Jun, 2009

    5 eggs, separated (as recipe ingredients are listed) =5 egg whites used

  • sheliapn 20 May, 2009

    Egg whites are missing from recipe. I watched video and it said to use powdered egg whites, but didn't mention how much. Help!

  • clpierce 22 Feb, 2009

    To make "cake flour" you can use instead: 1 3/4 cups all-purpose flour with
    1/4 cup cornstarch. It makes 2 cups

  • nonota 22 Feb, 2009

    if i didn't find cake flour what can i use else ?

    plz answer me as soon as possible

  • DebbieinNorfolk 3 Feb, 2009

    These are so wonderful! I have a suggestion for anyone who has tried to make these and found the cake to be dense and not as described in the recipe--your oven temperature is most likely not what it says it is. Most ovens are cooler by 25 to as much as 50 or more degrees. To check it, buy an inexpensive oven thermometer at the hardware or kitchen store, put it in your oven and preheat to 350 degrees, then look at the oven thermometer--you'll be surprised.

  • dizzylizzy2 20 Aug, 2008

    there are no dry egg whites in rec. only whip till dry liz vancouver

  • sewing123 21 Jul, 2008

    I love, love, love this recipe! I made them several times for different events and now, I am getting requests for them.. Yummo.

  • jeannied59 15 Jul, 2008

    Talk about "labor intensive"! And I was so disappointed in the cupcakes. I expected the cake to be light, and what I came out with was very dense. The lemon curd on the other hand was out of this world! That I will make again and again.

  • September07Bride 19 Jun, 2008

    I am making these cupcakes for an upcoming bridal shower - is it OK if I bake them the day before the shower? Should I wait for the day of the shower to fill them with the lemon curd and add icing? Any suggestions would be greatly appreicated! I want them to be very fresh - but am trying to cut down on the 'day of' activities.

  • Chrystena 16 Jun, 2008

    These were great to make, however, I would make the lemon curb the day before to cut down on prep time. Also, the recipe states that it makes 24 but when I made them I ended up with 40!

  • DonnaToral 24 May, 2008

    I almost always use box cake mixes and I teach a class on how to cook with and enhance mixes; 1) substitute buttermilk for water; 2) add 2 tablespoons dry instant pudding mix to your batter (vanilla for white cake; chocolate for chocolate). Enjoy!

  • elcee 30 Apr, 2008

    does anyone have a way to enhance a boxed cake mixes (devil food, yellow) . Elcee

  • elcee 30 Apr, 2008

    my comment/question is can cupcakes be baked and kept fresh for a few days before you plan to use them, and how do you do it. ecombs

  • silodog 26 Apr, 2008

    Would anyone have a suggestion on how to modify this recipe to be made with out eggs (food allergies)?

  • scottslass 25 Apr, 2008

    WOW these were great!!!!!!! My husband is all about lemon, I mean lemon on everything. He loved this recipe.

  • tivogirl 14 Apr, 2008

    After my daughter said "bletch!, too sour," I made topped them with a lemon cream cheese frosting that I made. I thought they were fabulous! Frosting: 3 T butter, 1/2 T lemon juice, 1/2 tsp lemon zest, 4 oz cream cheese. Mix well, then add a cup of powdered sugar. Add more sugar as needed to get correct consistency (this will frost 12 cupcakes). YUM!!! Neighbors loved very much also.

  • loisward 13 Apr, 2008

    I made these and found that they were good the first day but went stale very quickly even when kept in Tupperware. Because of the fat content in the cupcake, I made a lemon pie filling instead of the curd and then a 4 minute egg white cooked frosting to also cut down on the fat.
    Tasty but fussy

  • jhw516 13 Apr, 2008

    I'd be curious to know how the "home" version of this recipe stands up the product sold in the bakery.

  • jhw516 13 Apr, 2008

    I went to the Vanilla Bakeshop yesterday and had one of these as well as sampled several other flavors. They were delicious:not too sweet and the filling not too tangy for me. The Bakery itself is lovely and everything I tasted was delicious. Martha's guest was there tidying up. I hope the success hasn't gone to her head, because my friend and I were the only customers in the shop and she not only didn't say hello or acknowledge us, I got the impression she was avoiding looking our way.

  • tivogirl 12 Apr, 2008

    I just finished baking a 1/2 batch of these. The first thing I would change is the whip the eggs whites first and transfer to a clean bowl. Then you won't have to clean the batter bowl in the middle of the recipe. I ended up measuring flour onto my scale and then dividing in half. (for a full batch 8 oz reg flour and 5.5 oz cake flour). Cupcake has a tangy flavor that would be great made with lemon/zest in the batter. My 10-year old daughter did NOT like them. "BLeckkk!!!" she said.

  • tivogirl 12 Apr, 2008

    I create a screen shot of the recipe and print that. On a mac there are 2 ways to do it: 1) hold down apple-shift-3 or 2) hold down apple-shift-4 and drag to frame the portion of the screen you need. The image will end up on your desktop. I don't know how on a PC, but you could google search how to do it. Good Luck!

  • sleepingbeauty 8 Apr, 2008

    I thought that the Meyer Lemon Cupcakes were too sweet. I think they need less sugar.

  • Inig 7 Apr, 2008

    From cupcake week

  • pamoborn 5 Apr, 2008

    Sanding sugar is a very fine sugar used for decorating. I believe Wilton has some in their cake decorating line. You can find it and most complete or gourmet grocery stores. Good luck!

  • Krissylizzy 5 Apr, 2008

    What is "sanding sugar"?

  • vanity021 5 Apr, 2008

    How far in advance can these cupcakes me baked? How about frosted with the buttercream and the lemon curd?

  • chichi616 4 Apr, 2008

    Hi Olivia,
    A stick of butter is equal to 1/4lb of butter or 113.5 grams.
    We can purchase a pound of butter that's been cut into 4 sticks, wrapped in paper or foil and sold in a box. Quite handy I must say!

  • Oliva 4 Apr, 2008

    Can you please tell me what the weight is of a 'stick of butter' as this is not a common cooking term in Australia?

  • Rachel73 4 Apr, 2008

    Beat the egg whites until just after stiff peaks form. After the stiff peak forms it starts breaking up, which is what they referred to as dry egg whites. The eggs will loose their creamy look when over beaten, or dry egg whites.

  • maparilla 2 Apr, 2008

    I guess my real question is .... how do you beat egg whites until dry? From my limited experience I thought if you beat them too much they turn back to a "liquid" again. You are right...the recipe does not call for "powdered whites" but I think they other person's suggestion may work too. The recipe tells you to beat them to "stiff peaks"....which isn't what they did on the show.

  • MattosMommy 2 Apr, 2008

    No, there will be no waste for because you needs the yolks as well. This recipe doesn't call for powdered whites.

  • lancieboi 2 Apr, 2008

    I wasn't able to see this episode :( but in response to the powdered egg whites...they're available in most supermarkets in the baking section. They're a great way to use just the egg whites without wasting the yolk. For each white, mix 2 teaspoons of the powder with 2 tablespoons of warm water. To bake with them, add the powder to your dry ingredients and add the water to the wet. I love them-they're fantastic. Hope this helps!

  • MattosMommy 2 Apr, 2008

    They said to beat the egg whites until dry; I didn't hear anything about powdered egg whites...

  • maparilla 2 Apr, 2008

    Not sure what your printer problems are.....I haven't had that trouble, sorry.
    Did anyone see the show today when they made these cupcakes? They talked about using "powdered egg whites"....the recipe doesn't mention it. Does anyone know how to do this?

  • rosebuddcreations 2 Apr, 2008

    I registered and jumped through all your hoops and still can't print the darn recipe which is very irritating what's up with this?

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