Lemon and Raspberry Cupcakes are the perfect combination of zesty lemon flavor and sweet, fresh raspberries. These cupcakes are light, fluffy, and topped with a rich lemon buttercream frosting that will make your taste buds dance with delight.
Each bite is bursting with raspberry flavor, balanced by bright and tangy lemon. These moist lemon cupcakes are not only delicious but I also really love how they look. All that beautiful frosting and the fresh berries on top. So good!
Imagine biting into a soft, fluffy cupcake and tasting the refreshing burst of lemon zest paired with the sweet and tart flavor of fresh raspberries.
These raspberry lemon cupcakes are perfect for any occasion, whether it’s a birthday party, a summer picnic, or just a treat to brighten up your day.
Lemon and Raspberry Cupcakes are a delightful treat that combines the bright flavors of lemon with the sweetness of raspberries. They are perfect for any occasion and easy to make, even for beginners.
With their beautiful frosting and fresh berries on top, these cupcakes are sure to impress your family and friends.
So, grab your apron and get baking! Enjoy these delicious cupcakes with your favorite beverage and make any day a little sweeter.
Common Questions About Lemon and Raspberry Cupcakes
What Kind of Lemon Should I Use?
For the best results, use fresh lemons. Fresh lemon juice and lemon zest provide the brightest and most natural flavor. If you want an even more intense lemon taste, you can add a little lemon extract along with the fresh juice.
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries if fresh raspberries are not available. Just be sure to thaw them and pat them dry before adding them to the cupcake batter to avoid excess moisture.
The last thing you want is a soggy cupcake! Be aware that the frozen ones tend to bleed color a lot more than the fresh ones. For this reason, I typically stick with fresh berries.
How Do I Get the Perfect Frosting Swirl?
To achieve a perfect frosting swirl, use a large piping bag fitted with a star tip. Make sure your frosting is at room temperature for easy piping. Start from the center of each cupcake and work your way out in a spiral motion.
Storage
Fresh raspberry lemon cupcakes are seriously next level. After tasting these, you’ll wonder if you could ever go back to standard cupcakes again.
Refrigerator
Store cupcakes in an airtight container in the refrigerator for up to 3 days. This helps keep the frosting fresh and the cupcakes moist.
Freezer
You can freeze the cupcakes for up to 3 months. Wrap each cupcake in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Tips
Let’s make sure this cupcake experience goes as smoothly as possible for you. Check out these quick tips!
- Room Temperature Ingredients: Ensure all wet ingredients, especially the butter and eggs, are at room temperature for a smooth batter.
- Sift Dry Ingredients: Sift the flour, baking powder, and salt together to avoid lumps in the batter.
- Don’t Overmix: Mix the batter on low speed to avoid overworking the flour, which can make the cupcakes dense.
- Use Fresh Lemon: Fresh lemon juice and zest provide the best flavor. Avoid using bottled lemon juice.
- Fold Gently: When adding raspberries to the batter, fold them in gently with a rubber spatula to avoid crushing them.
- Cool Completely: Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
Ingredients
The fresh fruit is key here. It seriously makes all the difference in the flavor and the presentation.
- Butter
- Granulated sugar
- Eggs
- Lemon juice
- Vanilla extract
- All-purpose flour
- Lemon zest
- Baking powder
- Salt
- Raspberries
- Confectioner’s sugar
How to Make Lemon and Raspberry Cupcakes
Don’t worry, this is all very simple. I’ve got the recipe broken into easy steps that anyone can follow. Even if it’s your first time making cupcakes!
- Preheat the oven to 350 degrees. Prepare the muffin tins by placing cupcake liners in them, set aside.
- Combine the softened butter and sugar in a mixing bowl. Cream together until smooth.
- Mix in the egg, lemon juice, and vanilla.
- Add in the flour, baking powder, and salt. Mix thoroughly – stopping the machine to scrape the sides often and mixing again.
- Add in the lemon zest and mix until thoroughly combined – again, scraping the sides as needed.
- Gently fold in the fresh raspberries.
- Using a small ice cream scoop or ¼ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about ⅔ full.
- Bake for 14-16 minutes or until the edges are slightly browned and the center is set.
- Allow to cool completely before decorating.
How to Make Lemon Frosting
- Combine the softened butter, vanilla, salt, lemon juice, and about half of the confectioner’s sugar in the mixing bowl. Mix on low until combined.
- Add in the remaining sugar and continue to mix on low until combined.
- Add a splash more lemon juice if needed if the frosting still looks dry and crumbly.
- Increase the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy looking.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe the frosting on each cupcake.
- Decorate with a couple of raspberries and some additional lemon zest.
Kitchen Supplies You’ll Need for Lemon and Raspberry Cupcakes
Don’t forget the rubber spatula! I kind of have a thing for them. There is just something satisfying about smoothing down your frosting with one, haha!
- Cupcake liners
- Muffin tins
- Large bowl
- Hand mixer or electric mixer
- Rubber spatula
- Piping bag with a star tip
- Small ice cream scoop or ¼ cup measuring cup
What to Serve With Lemon and Raspberry Cupcakes
Oh I’m sure there are all kinds of other things you could serve these with besides this list. Let me know in the comments what your favorite is!
- Tea or Coffee: These cupcakes pair perfectly with a hot cup of tea or coffee.
- Lemonade: Enhance the citrus flavor by serving with a glass of fresh lemonade.
- Ice Cream: A scoop of vanilla or raspberry ice cream complements these cupcakes nicely.
- Fresh Berries: Serve with a side of fresh berries for an extra burst of freshness.
- Whipped Cream: A dollop of whipped cream adds a light, airy touch.
Why You Should Make Lemon and Raspberry Cupcakes
All that fresh fruity flavor! Trust me, once you’ve made these, you’ll know you made the right choice in cupcakes.
- Easy Recipe: Simple ingredients and straightforward steps make this a beginner-friendly recipe.
- Delicious Flavor: The combination of zesty lemon and sweet raspberry is irresistible.
- Versatile: Perfect for any occasion, from casual gatherings to special celebrations.
- Beautiful Presentation: The colorful frosting and fresh berries make these cupcakes look as good as they taste.
- Kid-Friendly: Fun to make and even more fun to eat, these cupcakes are a hit with kids.
Variations and Add-Ins for Lemon and Raspberry Cupcakes
This is a pretty good list of variations that you could try out with these cupcakes. Share those beauties on social media. They really pop on the page!
- Lemon Curd Filling: Add a spoonful of lemon curd in the center of each cupcake before baking for a surprise inside.
- Raspberry Jam Filling: Use raspberry jam filling for an extra burst of raspberry flavor.
- Cream Cheese Frosting: Swap the lemon buttercream for a tangy cream cheese frosting.
- Coconut Flakes: Sprinkle toasted coconut flakes on top for a tropical twist.
- White Chocolate Chips: Add white chocolate chips to the batter for a sweet addition.
- Lemon Extract: Enhance the lemon flavor by adding a few drops of lemon extract.
- Raspberry Puree: Swirl raspberry puree into the frosting for a beautiful marbled effect.
- Freeze-Dried Raspberries: Crush freeze-dried raspberries and sprinkle on top for extra crunch.
- Fresh Berries: Garnish with a variety of fresh berries for a colorful presentation.
If you love this cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
More Raspberry Treats
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Lemon and Raspberry Cupcakes
Ingredients
Cupcakes
- ½ cup butter softened – unsalted
- 1 cup granulated sugar
- 2 eggs
- ¾ cup lemon juice
- 2 tsp vanilla
- 1 ½ cups all-purpose flour
- 1 tbsp lemon zest
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup raspberries – fresh
Frosting
- 1 cup butter softened – unsalted
- 1 tsp salt
- 1 tsp vanilla
- 3 tbsp lemon juice
- 4 cups confectioner’s sugar
Additional raspberries and lemon zest, to decorate
Instructions
- Preheat the oven to 350 degrees. Prepare the muffin tins by placing cupcake liners in them, set aside.
- Combine the softened butter and sugar in a mixing bowl. Cream together until smooth.
- Mix in the egg, lemon juice, and vanilla.
- Add in the flour, baking powder, and salt. Mix thoroughly – stopping the machine to scrape the sides often and mixing again.
- Add in the lemon zest and mix until thoroughly combined – again, scraping the sides as needed.
- Gently fold in the fresh raspberries.
- Using a small ice cream scoop or ¼ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about ⅔ full.
- Bake for 14-16 minutes or until the edges are slightly browned and the center is set.
- Allow to cool completely before decorating.
Frosting
- Combine the softened butter, vanilla, salt, lemon juice, and about half of the confectioner’s sugar in the mixing bowl. Mix on low until combined.
- Add in the remaining sugar and continue to mix on low until combined.
- Add a splash more lemon juice if needed if the frosting still looks dry and crumbly.
- Increase the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy looking.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe the frosting on each cupcake.
- Decorate with a couple of raspberries and some additional lemon zest.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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