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Lemon Raspberry Cupcakes topped with raspberry buttercream and fresh berries

Lemon Raspberry Cupcakes

Emily Wilson
These Lemon Raspberry Cupcakes are soft, fluffy, and bursting with fresh lemon zest and juicy raspberries. Topped with a naturally pink raspberry buttercream, they are the perfect spring dessert for brunch, birthdays, and special gatherings. Bakery-style results with simple ingredients make this recipe both impressive and easy to prepare at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

Equipment

  • 12 cup muffin tin
  • Paper Cupcake Liners
  • Mixing bowls
  • Electric mixer
  • Zester or Microplane
  • Fine Mesh Sieve
  • Wire cooling rack

Ingredients
  

Cupcake Ingredients

  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter Softened
  • 1 cup Granulated sugar
  • 2 large Eggs Room temperature
  • 1 tablespoon Lemon zest Freshly grated
  • 1/4 cup Fresh lemon juice
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Whole milk
  • 1/2 cup Sour cream
  • 1 cup Fresh raspberries Tossed in 1 teaspoon flour

Raspberry Buttercream Frosting

  • 1/2 cup Unsalted butter Softened
  • 2 1/2 cups Powdered sugar
  • 3 to 4 tablespoons Raspberry puree Strained to remove seeds
  • 1 teaspoon Lemon juice
  • 1 pinch Salt

Instructions
 

  • Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
    Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    Step 3: In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
    Step 4: Mix in milk and sour cream until smooth. Gradually add dry ingredients and mix just until combined. Do not overmix.
    Step 5: Toss raspberries in flour and gently fold into batter.
    Step 6: Fill cupcake liners three quarters full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
    Step 7: For the frosting, beat butter until creamy. Gradually add powdered sugar and beat until fluffy. Add raspberry puree, lemon juice, and salt. Mix until smooth. Frost cooled cupcakes and garnish as desired.

Notes

Use room temperature ingredients for the best texture. Toss raspberries in flour to prevent them from sinking during baking. For a shortcut version, use lemon cake mix and fold in fresh raspberries before baking. Store cupcakes in an airtight container for up to 2 days at room temperature or 5 days refrigerated.
Nutrition Facts:
  • Calories: 300 kcal
  • Carbohydrates: 40 g
  • Protein: 4 g
  • Total Fat: 15 g
  • Saturated Fat: 9 g
  • Cholesterol: 65 mg
  • Sodium: 180 mg
  • Potassium: 90 mg
  • Fiber: 1 g
  • Sugar: 28 g
  • Vitamin A: 450 IU
  • Vitamin C: 6 mg
  • Calcium: 60 mg
  • Iron: 1 mg