Why You’ll Love This Recipe
These cupcakes are soft, moist, and full of bright lemon flavor.
The raspberry adds a sweet-tart contrast that perfectly complements the citrus.
They look beautiful and are perfect for special occasions.
The recipe is easy to make with simple ingredients.
They can be customized with different fillings, frostings, and garnishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Milk
For the raspberry frosting:
Unsalted butter, softened
Powdered sugar
Raspberry puree or seedless raspberry jam
Vanilla extract
Optional filling:
Raspberry preserves
Optional garnish:
Fresh raspberries
Lemon zest
Lemon slices
Directions
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Mix in the lemon zest, lemon juice, and vanilla extract.
Add the dry ingredients alternately with the milk, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the frosting, beat the butter until smooth and creamy.
Gradually add the powdered sugar and mix until incorporated.
Blend in the raspberry puree or jam and vanilla extract until light and fluffy.
If desired, cut a small hole in the center of each cooled cupcake and fill with raspberry preserves.
Pipe or spread the raspberry frosting onto the cupcakes.
Garnish with fresh raspberries, lemon zest, or lemon slices if desired.
Servings and timing
Servings: 12 cupcakes
Prep time: 20 minutes
Bake time: 18–22 minutes
Cooling and decorating time: 45 minutes
Total time: Approximately 1 hour 30 minutes
Variations
Use blackberry or strawberry frosting instead of raspberry.
Add white chocolate chips to the cupcake batter.
Fill the cupcakes with lemon curd for an extra citrus boost.
Make mini cupcakes for bite-sized treats.
Top with cream cheese frosting flavored with raspberry puree.
Drizzle melted white chocolate over the finished cupcakes.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days if using fresh raspberry frosting or filling.
Bring refrigerated cupcakes to room temperature before serving for the best texture.
Freeze unfrosted cupcakes for up to 3 months.
Thaw overnight in the refrigerator and frost before serving.
These cupcakes do not require reheating.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries can be used for the frosting or filling after thawing and draining excess liquid.
Can I make these cupcakes ahead of time?
Yes, the cupcakes can be baked a day in advance and frosted before serving.
What type of lemons work best?
Fresh lemons are recommended because they provide the best juice and zest flavor.
Can I use store-bought raspberry jam?
Absolutely. Seedless raspberry jam works especially well for frosting and filling.
How do I make the cupcakes extra moist?
Avoid overmixing the batter and be careful not to overbake the cupcakes.
Can I make this recipe into a cake?
Yes, the batter can be baked in an 8-inch or 9-inch cake pan, though baking times will need adjustment.
Why is my frosting too thin?
Too much raspberry puree can thin the frosting. Add more powdered sugar until the desired consistency is reached.
Can I use lemon extract?
Yes, a small amount of lemon extract can intensify the citrus flavor.
What pairs well with Lemon Cupcakes with Raspberry?
Tea, coffee, lemonade, and sparkling beverages all complement these cupcakes beautifully.
Can I freeze frosted cupcakes?
Yes, but the texture of the frosting may change slightly after thawing. Freezing unfrosted cupcakes is usually best.
Conclusion
Lemon Cupcakes with Raspberry are a delightful combination of bright citrus and sweet berry flavors. Their moist texture, beautiful appearance, and refreshing taste make them perfect for celebrations or everyday treats. Whether filled with raspberry preserves or topped with a luscious raspberry frosting, these cupcakes are sure to impress anyone who takes a bite.
PrintLemon Cupcakes with Raspberry
Lemon Cupcakes with Raspberry are light, fluffy cupcakes bursting with fresh lemon flavor and topped with sweet raspberry frosting. Perfect for spring celebrations, birthdays, and afternoon tea, they offer a refreshing balance of citrus and berry flavors.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Fresh lemon zest
- Fresh lemon juice
- Vanilla extract
- Milk
- Unsalted butter, softened (for frosting)
- Powdered sugar
- Raspberry puree or seedless raspberry jam
- Vanilla extract (for frosting)
- Raspberry preserves (optional filling)
- Fresh raspberries (optional garnish)
- Lemon zest (optional garnish)
- Lemon slices (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients alternately with the milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the butter until smooth and creamy.
- Gradually add the powdered sugar and mix until incorporated.
- Blend in the raspberry puree or jam and vanilla extract until light and fluffy.
- If desired, cut a small hole in the center of each cooled cupcake and fill with raspberry preserves.
- Pipe or spread the raspberry frosting onto the cupcakes.
- Garnish with fresh raspberries, lemon zest, or lemon slices if desired.
Notes
- Fresh lemons provide the best flavor for both juice and zest.
- Seedless raspberry jam works well for smooth frosting and filling.
- Add white chocolate chips to the batter for extra sweetness.
- Fill the cupcakes with lemon curd for an extra citrus boost.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months and frost after thawing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
