Raspberry Lemon Cupcakes are the perfect combination of bright citrus flavor and sweet berry goodness. These cupcakes are soft, fluffy, and moist, bursting with fresh lemon zest and tang combined with juicy raspberries in every bite.

Topped with a silky lemon-raspberry buttercream, they strike the perfect balance between refreshing and indulgent.

Whether you’re celebrating a special occasion or simply craving something sweet and uplifting, these cupcakes deliver bakery-quality results right from your kitchen.

Why I Love This Recipe

I love this recipe because each cupcake feels like a tiny burst of springtime. The freshness of the lemon perfectly complements the tartness of the raspberries, and the creamy frosting ties everything together beautifully.

These cupcakes look stunning, taste incredible, and smell heavenly while baking.

Why It’s a Must-Try Dish

This recipe is a must-try because it brings elegance and comfort together. The ingredients are simple, yet the flavors are vibrant and unforgettable.

Whether served at a party, tea time, or gifted as a thoughtful homemade treat, Raspberry Lemon Cupcakes always impress and leave people wanting more.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 18–22 minutes
Total Time: ~45 minutes
Servings: 12 cupcakes
Cuisine: American
Course: Dessert
Estimated Calories: ~290 per cupcake (including frosting)

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup milk
1 cup fresh or frozen raspberries (tossed with 1 tsp flour)

For the Frosting

½ cup unsalted butter, softened
2 ½ cups powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
¼ cup mashed raspberries (strained if you want a smooth texture)
1–2 tbsp heavy cream (optional, for consistency)

Directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract, lemon juice, and lemon zest.
Add dry ingredients alternately with milk, mixing until just combined.
Gently fold in raspberries coated in flour.
Divide batter evenly into cupcake liners.
Bake for 18–22 minutes or until a toothpick comes out clean.
Allow cupcakes to cool completely before frosting.

Step-by-Step Frosting Method

Beat butter until smooth and creamy.
Add powdered sugar gradually.
Mix in lemon juice, zest, and mashed raspberries.
Add heavy cream if needed to adjust thickness.
Frost cupcakes using a piping bag or spatula.

How to Serve

Serve slightly chilled or at room temperature. Garnish with a raspberry, a lemon twist, or powdered sugar for a bakery-style finish.

Recipe Tips

Coat raspberries with flour to prevent sinking.
Do not overmix once berries are added.
Use fresh lemon for best flavor—not bottled juice.

Variations

Blueberry Lemon Cupcakes: Replace raspberries with blueberries.
Filled Cupcakes: Add raspberry jam or lemon curd in the center.
Gluten-Free: Use a 1:1 gluten-free baking flour.

Freezing & Storage

Refrigerate: Up to 4 days in an airtight container.
Freeze (without frosting): Up to 2 months. Thaw before frosting.

Special Equipment Needed

Cupcake pan
Paper liners
Electric mixer
Piping bag and tip (optional)

FAQ

Q: Can I use frozen raspberries?
Yes, use them directly from the freezer—do not thaw.

Q: Can I make this frosting white instead of pink?
Yes, skip the raspberries and increase lemon zest for flavor.

Q: Why did my cupcakes turn dense?
Overmixing or using cold ingredients may cause density.

Conclusion

Raspberry Lemon Cupcakes are a delightful treat that blends freshness, sweetness, and elegance in every bite. They’re fun to make, beautiful to serve, and even better to eat. Whether you’re baking for family, guests, or just yourself, this recipe guarantees a delicious, bright, and memorable dessert experience.