Lemon Cupcakes with Raspberry Frosting

These sweet, tangy lemon flavored eye-catching treats are smeared with graceful swirls of sweet raspberry cream cheese frosting. These enticing cupcakes are very light and flavorful that no one will presume it to be ketogenic! Fortunately, it is!

Ready in: 1 hr 10mins (Prep:1hr, Cook:10 mins)


There are two different classes of ingredients needed for the preparation of Lemon Cupcakes with Raspberry Frosting

For the Lemon Cupcakes

  • Almond flour – 2 + 1/3 cups
  • Baking powder – 1 teaspoon
  • Sea salt – 1/2 teaspoon
  • Xanthan gum – 1/2 teaspoon 
  • Granulated Swerve – 3/4 cup
  • Lemon zest – 2 tablespoons
  • Melted butter – 2 tablespoons
  • Large eggs – 3
  • Unsweetened almond milk – 3/4 cup 
  • Vanilla extract – 1 tablespoon 
  • Lemon extract – 2 teaspoons

For the Raspberry Frosting:

  • Softened cream cheese – 16 ounces 
  • Melted butter – 2 tablespoons 
  • Granulated Swerve – 1/3 cup 
  • Unsweetened frozen raspberries – 3/4 cup 
  • Whipped cream – 3 tablespoons 
  • Lemon juice – 1 teaspoon
  • Vanilla extract – 1 teaspoon


  1. Set the temperature of the oven to 350oF or 180oCelsius and leave to heat.
  2. Fill the cupcake pan with cup cake papers.
  3. Add the almond flour, baking powder, salt, xanthan gum, sweetener, and zest into a big bowl, and whisk until thoroughly mixed.
  4. Combine the dry ingredients mixed in step 3 with melted butter. Stir fully until it forms coarse morsels.
  5. Add your eggs and continue stirring until thoroughly blended. The mixture will begin to stick together.
  6. Add your almond milk, vanilla, and lemon extract and whisk until the mixture becomes creamlike.
  7. Carefully fill each prepared cupcake papers. However, do not overfill, as there should be some gap.
  8. Place the cupcakes in the preheated oven; leaving to bake for some minutes (29-32) or until the cupcake bounces back when pressed.
  9. Remove the cupcakes from the oven, place them on a rack and allow it to cool to room temperature before frosting.
  10. In a large bowl, stir together the cream cheese and butter using an electric mixer.
  11. Blend the sweetener and frozen raspberries until combined.
  12. Combine the whipped cream with lemon juice, and vanilla and blend until it reveals a smooth texture.
  13. Using a piping bag, frost the cupcakes as you desire.
  14. Whats left to do than to enjoy your cupcake.

Make sure its heated properly to give it an irresistible look and taste

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