Lemon Cupcakes with Raspberry Buttercream Frosting are a bright, flavorful treat that perfectly balances tangy citrus and sweet berries. These cupcakes are soft, fluffy, and bursting with fresh lemon flavor, topped with a stunning swirl of raspberry-infused buttercream that makes them as beautiful as they are delicious.
Why You’ll Love This Recipe
If you’re a fan of fruity desserts, this recipe is sure to become a favorite. The light, moist lemon cupcake base is complemented by a creamy, vibrant raspberry buttercream that adds just the right amount of sweetness and color. They’re perfect for spring and summer gatherings, birthday parties, baby showers, or anytime you want a refreshing twist on classic cupcakes. Plus, they’re easy to make and look like they came from a bakery.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon zest
- Fresh lemon juice
- Vanilla extract
- Whole milk or buttermilk
For the Raspberry Buttercream Frosting:
- Unsalted butter
- Powdered sugar
- Fresh or frozen raspberries
- Lemon juice (optional, for brightness)
- Vanilla extract
directions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and milk to the wet ingredients, mixing just until combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the frosting:
8. In a small saucepan, heat raspberries over medium heat until broken down and syrupy. Strain to remove seeds and let cool. 9. In a mixing bowl, beat butter until creamy. Gradually add powdered sugar. 10. Add raspberry puree, vanilla, and lemon juice (if using) and beat until fluffy. 11. Pipe or spread the frosting onto cooled cupcakes.
Servings and timing
This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
- Swap raspberries for strawberries or blueberries for a different berry flavor.
- Add a raspberry jam filling to the center of each cupcake for a surprise bite.
- Use cream cheese in the frosting for a tangier twist.
- Make it gluten-free with a 1:1 gluten-free flour blend.
storage/reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost when ready to enjoy.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Do I need to strain the raspberries?
Yes, straining removes seeds and gives the frosting a smooth texture.
Can I use raspberry jam instead of fresh raspberries?
Yes, use seedless raspberry jam, but reduce the powdered sugar slightly to adjust the sweetness.
How do I make the cupcakes extra moist?
Use room temperature ingredients and avoid overmixing the batter to maintain moisture.
Can I make the cupcakes ahead of time?
Yes, bake and store them unfrosted. Frost the day you plan to serve.
What piping tip should I use?
A large star tip (like Wilton 1M) creates a beautiful swirl on top.
Can I make this into a cake?
Yes, this batter works for an 8-inch round cake. Adjust the baking time to 25–30 minutes.
Are these cupcakes tart?
They’re lightly tart from the lemon, but balanced by the sweet buttercream.
Can I make the frosting thicker?
Yes, add more powdered sugar or chill the frosting slightly before piping.
Can I color the frosting?
The raspberries give it a natural pink hue, but you can deepen the color with a few drops of food coloring if desired.
Conclusion
Lemon Cupcakes with Raspberry Buttercream Frosting are a delightful and elegant dessert, perfect for any occasion that calls for something fresh and fruity. With their zesty citrus flavor and sweet berry topping, they offer a refreshing change from traditional cupcakes while remaining easy enough for any home baker to master. Whether you’re baking for a celebration or just to brighten your day, these cupcakes are sure to impress.
Description
These Lemon Cupcakes are light, fluffy, and bursting with fresh citrus flavor. Topped with a smooth raspberry buttercream made with real berries, they’re the perfect balance of sweet and tart. Great for spring gatherings, birthdays, or whenever you’re craving something fruity and fun!
For the lemon cupcakes:
For the raspberry buttercream:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
-
Add eggs one at a time, beating well after each. Stir in lemon juice, zest, and vanilla.
-
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix just until combined.
-
Divide batter evenly among cupcake liners, filling about 2/3 full.
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Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Make the frosting:
8. Puree raspberries, then strain through a fine mesh sieve to remove seeds. 9. In a large bowl, beat butter until creamy. Gradually add powdered sugar. 10. Mix in raspberry puree, lemon juice, vanilla, and a pinch of salt. Beat until fluffy, adding more sugar as needed for thickness. 11. Frost cooled cupcakes with a piping bag or spatula. Garnish with fresh raspberries or lemon zest, if desired.
Notes
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You can use freeze-dried raspberries for a stronger flavor and no extra moisture.
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Store in an airtight container at room temp for 1 day, or in the fridge up to 3 days.
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Cupcakes can be made a day ahead and frosted before serving.