If you’re searching for a bright, zesty treat that combines the irresistible tang of lemons with the lush sweetness of fresh berries, Raspberry Lemon Cupcakes will absolutely sweep you off your feet. These cupcakes are bursting with citrus flavor and studded with juicy raspberries, then crowned with a pillowy lemon buttercream that tastes like sunshine on a summer afternoon. Whether you’re looking for the perfect dessert to impress at a party or just want something cheery for your afternoon pick-me-up, this recipe is destined to become a go-to for any special occasion—or, let’s be real, your next cozy day at home.

Raspberry Lemon Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Raspberry Lemon Cupcakes starts with a handful of straightforward ingredients, each playing a key role in building flavor, softness, and that swoon-worthy color. Let’s break down why you’ll love every single element in this recipe.

All-purpose flour: Provides the essential structure for light, fluffy cupcakes that hold up beautifully to all that juicy fruit.
Baking powder: Ensures a gentle rise, giving your cupcakes their perfect, tender dome.
Salt: Just a pinch wakes up all the flavors for balance and depth.
Unsalted butter (for cupcakes and frosting): Adds richness and moisture, making both the cake and frosting incredibly luscious.
Granulated sugar: Sweetens the batter and accentuates the tartness of the lemons and berries.
Eggs: Bind everything together and add structure so your cupcakes don’t fall apart.
Vanilla extract: Rounds out the lemony flavor, giving everything a lovely, warm background note.
Lemon zest and fresh lemon juice: These are your zingy secret weapons—nothing beats the pop and brightness they bring!
Whole milk: Creates a moist, tender crumb by adding just the right amount of richness.
Fresh raspberries: Bursts of juicy, sweet-tart flavor throughout each bite; tossing them with flour keeps them from sinking.
Powdered sugar: The base for creamy, cloud-like buttercream that’s still sturdy enough for piping.
Milk (for frosting): A splash or two is all you need to achieve the perfect, spreadable frosting consistency.

How to Make Raspberry Lemon Cupcakes

Step 1: Prepare Your Cupcake Liners and Preheat

Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This ensures your Raspberry Lemon Cupcakes will bake evenly and pop out easily without sticking, making cleanup a snap!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This blend is the backbone of your cupcake, ensuring a light and fluffy texture that’s never dense or gummy.

Step 3: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture turns light, fluffy, and pale—about 2-3 minutes. This step traps air, creating a tender crumb and setting the stage for decadently soft Raspberry Lemon Cupcakes.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract, lemon zest, and fresh lemon juice, which deliver that cheerful burst of citrus and real homemade flavor that makes these cupcakes truly sing.

Step 5: Alternate Dry Ingredients and Milk

Gradually add the flour mixture to your butter mixture, alternating with the whole milk. Begin and end with the flour, mixing gently after each addition. This technique keeps your batter airy and prevents overmixing, a crucial step for light, fluffy cupcakes.

Step 6: Fold in the Raspberries

Gently toss the fresh raspberries with a teaspoon of flour, then fold them into the batter with a spatula. The flour helps keep raspberries suspended throughout, so you get blissful bursts of berry in every bite of Raspberry Lemon Cupcakes.

Step 7: Fill the Cupcake Liners

Evenly divide the batter among your prepared liners, filling each about three-quarters of the way full. This gives the cupcakes room to rise into gorgeous, domed tops without overflowing the pan.

Step 8: Bake to Perfection

Slide the muffin tin into the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a moist crumb (but no wet batter). Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely; this helps them firm up without drying out.

Step 9: Make the Lemon Buttercream Frosting

In a fresh bowl, beat the softened butter for the frosting until creamy and smooth. Gradually add the powdered sugar, along with the lemon juice and zest. If needed, add milk one tablespoon at a time until the frosting reaches a beautiful, thick, yet pipeable consistency—all set for crowning your Raspberry Lemon Cupcakes!

Step 10: Frost and Decorate

Once the cupcakes are completely cool, pipe or spread a generous swirl of lemon buttercream on top. If you’re feeling fancy, top each cupcake with a fresh raspberry or a sprinkle of extra zest for visual flair. Savor the moment: your Raspberry Lemon Cupcakes are ready to shine!

How to Serve Raspberry Lemon Cupcakes

Garnishes

Nothing brings these cupcakes to life like a dazzling garnish. Top with a single fresh raspberry, a curly twist of lemon zest, or even a tiny edible flower for a pop of color and a picture-perfect finish. The goal is to mirror the flavors inside—tangy, berry-bright, and oh-so-inviting!

Side Dishes

While Raspberry Lemon Cupcakes really are a showstopper on their own, they’re even more delightful alongside other spring or summer treats. Try pairing them with a creamy lemon panna cotta, whipped vanilla yogurt, or a sprinkle of candied nuts to add some crunch to your dessert spread. A pot of fruity herbal tea or lemonade also makes an unbeatable match.

Creative Ways to Present

Elevate your cupcakes by serving them on a pretty cake stand or tiered tray, perhaps wrapping the bottoms in colorful parchment or decorative cupcake wraps. For parties, a DIY garnish bar lets guests add their own lemon curls, fresh raspberries, or sparkling sugar to their cupcakes. Don’t forget to snap a photo—these beauties are as joyful to look at as they are to eat!

Make Ahead and Storage

Storing Leftovers

To keep Raspberry Lemon Cupcakes at their freshest, place them in an airtight container. They’ll stay soft and flavorful for up to 2 days at room temperature, or up to 5 days if you pop them in the fridge. If chilled, let them sit at room temperature for about 30 minutes before serving so the buttercream softens nicely.

Freezing

You can absolutely make these cupcakes in advance! For best results, freeze the unfrosted cupcakes wrapped individually in plastic wrap, then place in a freezer bag or airtight container for up to 2 months. Thaw at room temperature, whip up fresh lemon buttercream, and decorate as you wish. Frosted cupcakes can also be frozen on a tray, then transferred to an airtight container, though the texture of the frosting may change slightly after thawing.

Reheating

If you’d like to revive that “just-baked” warmth, let refrigerated cupcakes come to room temperature, then microwave each (unfrosted!) cupcake for 5–10 seconds. For frosted cupcakes, simply let them stand at room temp until the buttercream is soft and fluffy once again. You’ll be amazed at how the bright citrus and berry scents return.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries if fresh aren’t available. Be sure to add them straight from the freezer and toss them in flour before folding into the batter—they may streak the batter with a little color, but the flavor is still amazing!

How do I make sure my cupcakes are moist and not dry?

The key is not to overbake the cupcakes—check with a toothpick at the minimum time. Also, measure your flour accurately and follow the sequence of alternating dry ingredients and milk for the softest, fluffiest results.

Can I use lemon extract for a stronger lemon flavor?

Absolutely! If you’re a big fan of lemon, add 1/4 teaspoon of pure lemon extract along with the zest and juice for an extra zingy punch in your Raspberry Lemon Cupcakes.

Is there a dairy-free substitute for milk and butter?

Yes, you can substitute a plant-based milk (like almond or oat) for the whole milk, and use vegan butter in both the cupcake and frosting recipes. Aim for brands that are formulated for baking for the best texture and flavor.

How long will Raspberry Lemon Cupcakes stay fresh?

Stored properly, these cupcakes stay fresh for up to 2 days at room temperature or up to 5 days in the refrigerator. For longest shelf-life, keep them in a well-sealed container and avoid humidity, which can make the frosting weep.

Final Thoughts

There’s something magical about the way fresh lemons and juicy raspberries come together in these cheerful Raspberry Lemon Cupcakes. They’re a true celebration of seasonal flavors and simple pleasures. Whether you’re baking them to brighten a brunch table or just to treat yourself, these cupcakes are guaranteed to deliver a burst of happiness in every bite. Give them a try—I promise your friends and family will be begging for the recipe!

Raspberry Lemon Cupcakes Recipe

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4.7 from 6 reviews

Author: Emma
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Raspberry Lemon Cupcakes. A perfect balance of sweet and tangy flavors, topped with a luscious lemon buttercream frosting.

Ingredients

Scale

For the cupcakes:

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

For the lemon buttercream frosting:

½ cup unsalted butter (softened)
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1–2 tablespoons milk (as needed for consistency)

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Instructions

Preheat oven and prepare the pan: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
Prepare the dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
Make the cupcake batter: Beat butter and sugar, add eggs and flavorings. Alternate adding dry ingredients and milk. Fold in raspberries.
Bake the cupcakes: Divide batter into liners and bake for 18–22 minutes. Cool completely on a wire rack.
Make the frosting: Beat butter, add sugar, lemon juice, zest, and milk. Frost cooled cupcakes.

Notes

For extra raspberry flavor, press a raspberry into the center of each cupcake before baking or top with a fresh one.
Cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American