Description

There’s something undeniably joyful about the combination of lemon and raspberries. The bright, zesty citrus paired with sweet, slightly tart raspberries creates a perfect harmony of flavors. These Lemon Raspberry Cupcakes are light, fluffy, and bursting with fresh fruit, making them a fantastic dessert for spring and summer gatherings, birthdays, or just a well-deserved treat for yourself!

Each bite of these cupcakes is like a little taste of sunshine. The moist lemon cupcake has just the right balance of sweetness and tang, while the raspberry frosting adds a luscious, fruity finish. Topped with fresh raspberries or a sprinkle of lemon zest, these cupcakes look as gorgeous as they taste.

Whether you’re a seasoned baker or new to making cupcakes from scratch, this recipe is simple, foolproof, and utterly delicious. So let’s get baking!

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup milk
¾ cup fresh raspberries (chopped)

For the Raspberry Buttercream Frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons fresh raspberry puree
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1–2 tablespoons milk (if needed, for consistency)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set it aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures that the baking powder is evenly distributed, giving you a uniform rise in your cupcakes.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Properly creaming the butter helps create a soft and tender cupcake texture.

Step 4: Add the Eggs and Flavorings

One at a time, add the eggs, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. The fresh lemon aroma at this stage is absolutely delightful!

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.

Step 6: Fold in the Raspberries

Gently fold in the chopped raspberries using a spatula. Be gentle to avoid crushing the berries too much, as this can add excess moisture to the batter.

Step 7: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Notes

Measuring Flour Correctly: To avoid dense cupcakes, spoon the flour into your measuring cup and level it off with a knife. Packing the flour can lead to a heavier texture.
Lemon Zest Tip: When zesting a lemon, only remove the yellow part of the peel. The white pith underneath is bitter and can affect the flavor.
For a More Intense Lemon Flavor: Add an extra teaspoon of lemon zest or a drop of lemon extract for a bolder citrus taste.
Adjusting Frosting Sweetness: If you prefer a less sweet frosting, reduce the powdered sugar slightly and add a little more raspberry puree for flavor.
Frosting Too Soft? If your frosting is too runny, refrigerate it for 15-20 minutes before piping or add a little more powdered sugar to thicken it.
Making Mini Cupcakes: If you’d like to make mini lemon raspberry cupcakes, reduce the baking time to 10-12 minutes and check for doneness with a toothpick.
Cupcake Liners Tip: Use high-quality cupcake liners to prevent sticking. If your cupcakes tend to stick, lightly spray the liners with non-stick baking spray.
Storing Leftover Frosting: Any extra raspberry frosting can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.