Raspberry and lemon are one of my favorite flavor pairings, whether it be in a tall glass of cold raspberry lemonade or in a fabulous dessert.  I’ve been wanting to create a lemon raspberry cupcake all summer long.  My aim was to make a cupcake with just the right balance so neither flavor stole the show.  The sweet-tart raspberry filling is the perfect complement to the tender lemon cake.  The cupcake is topped with a silky smooth Swiss meringue buttercream.  Though you could certainly make the frosting with one flavor or the other, I divided it in half and created a swirl of half raspberry, half lemon buttercream.  Pretty little cakes are finished off with candied lemon slices and fresh raspberries.  I imagine these would be welcome at just about any event, whether it be a backyard barbecue or a summer bridal shower.  Remember, though the cake, filling and frosting may seem involved, you can tackle the process in steps over a couple of days rather than doing it all at once.  It’s worth it!

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!