Recipe for Trouble: The Cupcake Club

“Bake me I’m Yours” Cupcake

Raspberry cupcakes

Makes 12

                1 pint of raspberries, reserve 12 for cupcakes

                2 teaspoons of lemon juice

                1 stick butter, at room temperature

                ¾ cup + 3 tablespoons sugar

                2 large eggs

                1 teaspoon vanilla

                ¾ cup all-purpose flour

                ¾ cup cake flour

                1 ½ teaspoon baking powder

                ¼ teaspoon salt

                ½ cup milk


  1. Preheat oven to 350 degrees F. Line the muffin pan.
  2. In a small bowl, smash the raspberries with the lemon juice and 1 tablespoon sugar. Strain and set aside.
  3. Mix the butter and remaining sugar together until light and fluffy. (If using an electric mixer, cream for three to four minutes and scrape down the sides of the bowl as needed).
  4. Add the eggs, one at a time, and the vanilla.
  5. In a separate bowl, whisk together flours, baking powder, and salt. Set aside.
  6. Add the flour mixture to the butter and sugar mixture in three parts alternating with milk and beginning and ending with the flour. Beat until combined after each addition.
  7. Add in the raspberry mixture. Mix until combined.
  8. Fill lined muffin pans 2/3 full with cupcake batter.

Place a raspberry in the center of each cupcake.

  1. Bake for twenty to twenty-five minutes. Use a toothpick to test for doneness.
  2. Transfer pans to a wire rack to cool. It’s very important not to leave warm cupcakes in the pan or the cupcakes will become soggy.

Pink Raspberry Buttercream Frosting

Makes 1 ½ cups frosting


                ½ pint of rasperries

                1 teaspoon lemon juice

                1 stick unsalted butter, at room temperature

                A pinch of salt

                2 cups + ½ tablespoon confectioner’s sugar

                2 teaspoons vanilla

                1 tablespoon milk or heavy cream

                Red food coloring



  1. In a small bowl, smash the raspberries with the lemon juice and ½ tablespoon sugar. Strain and set aside.
  2. Beat the butter until smooth
  3. Add the confectioner’s sugar and salt. Beat until most of the sugar is moistened, scrapind down the sides of the bowl once or twice.
  4. When the mixture is fully combined, add the vanilla and the milk
  5. Add the raspberry mixture and a drop of food coloring.
  6. Increase the speed and beat until light and fluffy.
  7. Frost Raspberry Cupcakes.


Recipe developed by Jessi Walter, Founder & Chief Bud at Taste Buds Kitchen (

Recipe for Trouble: The Cupcake Club

Includes recipes and tips to try at home!

“Kids and cupcakes are the perfect recipe.”—Sophie and Katherine, stars of TLC’s DC Cupcakes

Meet Lexi Poole.
To Lexi, a new school year means back to baking with her BFFs in the cupcake club. But the club president, Kylie, is mixing things up by inviting new members. And Lexi is in for a no-so-sweet surprise when she is cast in the school’s production of Romeo and Juliet. If only she could be as confident onstage as she is in the kitchen. The icing on the cake: her secret crush is playing Romeo. Sounds like a recipe for trouble.

Can the girls’ friendship stand the heat, or will the cupcake club go up in smoke?