Lemon and raspberry might be the most perfectly matched flavor duo in all of baking.
One brings the bright, sunny tang, and the other brings a sweet, jammy pop of fruit, and together they make a cupcake that tastes like spring in dessert form.
These lemon raspberry cupcakes start with a soft, buttery lemon cake studded with fresh raspberries, then get topped with a fluffy raspberry buttercream that turns the softest shade of pink all on its own.
No food coloring needed. Just real fruit doing its thing.
If you love a good Lemon Cupcakes Recipe, this version takes that same tangy base and adds a fruity twist that makes it feel a little more special.
It is simple enough for a weeknight bake and pretty enough for a birthday party or baby shower table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 45 minutes |
| Servings | 15 cupcakes |
| Difficulty Level | Easy |
Why You’ll Love This Lemon Raspberry Cupcakes
This recipe has become one of my go-to bakes whenever I want something that looks impressive but does not take all day in the kitchen.
The batter comes together in one bowl with a hand mixer, and the frosting uses real raspberries for both color and flavor.
Here is why this recipe works so well.
- The lemon cake is soft, moist, and packed with real citrus flavor from both zest and juice
- Fresh raspberries fold right into the batter for pockets of juicy fruit in every bite
- The raspberry buttercream gets its color naturally from real berries, no food dye required
- This recipe makes a reliable 15 cupcakes, perfect for parties, potlucks, or a weekend treat
- It is a great make ahead dessert since the cupcakes freeze beautifully
Speaking of fruity favorites, these Lemon Raspberry Cookies use the same flavor pairing in a chewy, handheld form if you want more of this combination in your baking rotation.
Ingredients
Most of what you need for this recipe is likely already sitting in your pantry and fridge.
A few specialty items make a noticeable difference in flavor and texture, so I have linked those below.
- For the cupcakes:
- 1 and 3/4 cups cake flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure lemon extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 cup fresh raspberries, tossed in 1 tablespoon flour
- For the raspberry buttercream:
- 1 cup unsalted butter, softened
- 3 and 1/2 cups powdered sugar
- 3 tablespoons raspberry preserves
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons heavy cream, as needed
- Pinch of salt
- Fresh raspberries and lemon zest, for garnish
For a frosting with a similar flavor profile you can pipe onto other bakes, this Strawberry Buttercream Frosting Recipe is another favorite in my recipe box.
Kitchen Equipment Needed
Having the right tools on hand makes this recipe go much more smoothly, especially when it comes to getting an even bake and a smooth frosting finish.
- Stand mixer or hand mixer
- Muffin pan
- Cupcake liners
- Mixing bowls
- Microplane zester
- Cookie scoop, for evenly portioned batter
- Piping bag and tip set
- Offset spatula
- Wire cooling rack
Once these cupcakes are baked and cooled, they pair perfectly with a slice of Blackberry Lemon Poppy Seed Muffins Recipe on your next brunch spread.
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on plenty of trial and error in my own kitchen.
1. Watkins Pure Lemon Extract
This is the lemon extract I reach for every single time I bake anything citrus flavored.
It has a clean, true lemon taste without any bitterness or artificial aftertaste, which makes a real difference in a cupcake where lemon is the star.
2. Bonne Maman Raspberry Preserves
I use this preserve in the buttercream because it has a deep, concentrated raspberry flavor without being overly sweet or watery.
It also happens to be my favorite jam for filling cupcakes if you want to add a surprise center.
3. KitchenAid Artisan Stand Mixer
This mixer takes all the arm work out of creaming butter and sugar, which is the step that really determines how light and fluffy your cupcakes turn out.
It is a bit of an investment, but it earns its spot on the counter with how often I use it.
4. Ateco Piping Tip Set
A good piping tip set makes frosting cupcakes so much easier and gives you that bakery style swirl every time.
This set has a good range of tip sizes and shapes, so you can switch up the look depending on the occasion.
Another favorite: Strawberry Lemon Poppy Seed Scones Recipe
Step-by-Step Instructions: How to Make Lemon Raspberry Cupcakes
1. Prep Your Pan and Oven
- Preheat your oven to 350 degrees Fahrenheit
- Line a standard 12-cup muffin pan with paper liners, and set out a second pan or a few extra liners since this recipe makes about 15 cupcakes
- Set your butter, eggs, sour cream, and milk out on the counter ahead of time so they come to room temperature, since cold ingredients will not blend smoothly
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the cake flour, baking powder, and salt
- Set this bowl aside for later, since it gets added to the batter in stages
3. Cream the Butter and Sugar
- In the bowl of a stand mixer or a large bowl using a hand mixer, beat the softened butter and granulated sugar together on medium speed for about 2 to 3 minutes, until the mixture looks pale and fluffy
- This step adds air into the batter, so do not rush past it, since it is what gives the cupcakes their light texture
4. Add the Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition
- Mix in the vanilla extract, lemon extract, lemon zest, and lemon juice until fully combined
- Scrape down the sides of the bowl as needed to make sure everything blends evenly
5. Alternate the Dry Ingredients and Wet Ingredients
- In a small bowl or measuring cup, combine the sour cream and milk
- With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream mixture, starting and ending with the flour mixture
- Mix just until combined after each addition, since overmixing at this stage can make the cupcakes dense
6. Fold in the Raspberries
- Toss the fresh raspberries in a tablespoon of flour, which helps keep them from sinking to the bottom of the cupcakes as they bake
- Gently fold the floured raspberries into the batter using a spatula, being careful not to crush the berries
7. Fill the Liners and Bake
- Use a cookie scoop to divide the batter evenly among the cupcake liners, filling each about two thirds full
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting
8. Make the Raspberry Buttercream
- In a large mixing bowl, beat the softened butter until smooth and creamy
- Add the powdered sugar in two additions, beating well after each one
- Mix in the raspberry preserves, lemon juice, and a pinch of salt until fully combined
- Add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, pipeable consistency
9. Frost and Decorate
- Transfer the frosting to a piping bag fitted with your favorite tip
- Pipe swirls of frosting onto each fully cooled cupcake
- Top with a fresh raspberry and a light sprinkle of lemon zest for a finishing touch
If you love working with lemon and poppy seed flavors, this Lemon Poppy Seed Cake Recipe is another citrusy bake worth trying next.
Tips for The Best Lemon Raspberry Cupcakes
A few small details make a big difference between good cupcakes and great ones. Keep these tips in mind as you bake.
- Always measure your flour with the spoon and level method to avoid dense, dry cupcakes
- Toss the raspberries in flour before folding them in so they do not sink during baking
- Use fresh raspberries rather than frozen, since frozen berries release extra moisture into the batter
- Make sure your butter, eggs, sour cream, and milk are all at room temperature before mixing
- Let the cupcakes cool completely before frosting, or the buttercream will melt right off
- Rub the lemon zest into the sugar with your fingertips before creaming for an extra boost of citrus flavor
Serving Suggestions
These cupcakes are sweet enough to stand on their own, but they also pair nicely with a few simple additions for a bigger spread.
I love setting these out alongside other pastel colored bakes for a spring brunch or bridal shower table.
- Serve with a chilled glass of Sparkling Lemon Water for a refreshing, citrusy pairing
- Add a slice of Blueberry Lemon Cake to the dessert table for more citrus and berry variety
- Pair with a simple fruit salad featuring extra raspberries, blueberries, and lemon segments
- Serve alongside coffee or tea for an afternoon treat
Variations of Lemon Raspberry Cupcakes
This recipe is easy to customize depending on what you have on hand or the occasion you are baking for.
- Swap the raspberries for blackberries or blueberries for a different berry flavor
- Fill the center of each cupcake with a spoonful of raspberry preserves before frosting for a jam filled surprise
- Use a cream cheese frosting instead of buttercream for a slightly tangier finish
- Add a few tablespoons of poppy seeds to the batter for extra texture and visual appeal
- Top with a thin lemon glaze instead of buttercream for a lighter, less sweet option
You might also enjoy: Lemon Blueberry Bread Recipe
Storage and Reheating
These cupcakes store well, which makes them a great make ahead option for parties and gatherings.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days
- Let refrigerated cupcakes sit at room temperature for about 20 minutes before serving for the best texture
- Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days
- To freeze, wrap unfrosted cupcakes individually in plastic wrap and store in a freezer safe container for up to 3 months
- Thaw frozen cupcakes at room temperature before frosting and serving
Nutritional Facts
Nutritional values are approximate and will vary depending on the specific ingredients and brands used.
- Calories: approximately 320 per frosted cupcake
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Sugar: 32g
- Protein: 3g
- Fiber: 1g
- Sodium: 120mg
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients in this recipe bring some genuine nutritional value along with all that flavor.
- Raspberries are high in fiber and packed with antioxidants called anthocyanins
- Lemons are a good source of vitamin C, which supports immune health
- Eggs provide protein along with several important vitamins and minerals
- Sour cream adds calcium along with moisture and richness to the batter
For another antioxidant rich treat, this Lemon Poppy Seed Muffins Recipe is worth adding to your baking lineup.
FAQs About Lemon Raspberry Cupcakes
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can work in a pinch. Do not thaw them first, since thawed berries release extra liquid that can affect the texture of the batter.
2. Why did my raspberries sink to the bottom of the cupcakes?
This usually happens when the berries are not tossed in flour before folding them into the batter.
The flour coating helps them stay suspended as the cupcakes bake.
3. Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day or two ahead and store them unfrosted at room temperature.
Frost them the day you plan to serve them for the best presentation.
4. How do I get my frosting to turn pink naturally?
The raspberry preserves used in the buttercream naturally tint the frosting a soft pink. No food coloring is needed if you use enough preserves for flavor.
5. Can I turn this recipe into a layer cake?
Yes, this batter and frosting can be doubled and baked in two 8 inch round cake pans.
Adjust the baking time to around 25 to 30 minutes, checking for doneness with a toothpick.
Lemon Raspberry Cupcakes
Ingredients
- 1.75 cups cake flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon pure lemon extract
- 2 lemons zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 0.5 cup sour cream room temperature
- 0.25 cup whole milk room temperature
- 1 cup fresh raspberries tossed in 1 tablespoon flour
- 1 tablespoon all-purpose flour for tossing raspberries
- 1 cup unsalted butter softened
- 3.5 cups powdered sugar
- 3 tablespoons raspberry preserves
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons heavy cream as needed
- 1 pinch salt
- fresh raspberries
- lemon zest for garnish
Equipment
- Stand mixer or hand mixer
- Muffin pan 12-cup standard size
- Cupcake liners paper liners
- Mixing bowls
- Microplane zester
- Cookie scoop for evenly portioned batter
- Piping bag and tip set for frosting
- Offset spatula
- Wire cooling rack
Method
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners and set out a second pan or extra liners for about 15 cupcakes. Bring butter, eggs, sour cream, and milk to room temperature.
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a stand mixer or large bowl with a hand mixer, beat softened butter and granulated sugar on medium speed for 2-3 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon extract, lemon zest, and lemon juice until combined. Scrape down the bowl as needed.
- Combine sour cream and milk in a small bowl. With mixer on low, add flour mixture in three additions, alternating with sour cream mixture, starting and ending with flour. Mix just until combined, being careful not to overmix.
- Toss fresh raspberries with 1 tablespoon flour, then gently fold them into the batter with a spatula, taking care not to crush the berries.
- Use a cookie scoop to divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat softened butter until smooth and creamy. Add powdered sugar in two additions, beating well after each. Mix in raspberry preserves, lemon juice, and a pinch of salt. Add heavy cream one tablespoon at a time until frosting reaches a smooth, pipeable consistency.
- Transfer frosting to a piping bag fitted with your favorite tip and pipe swirls onto fully cooled cupcakes. Top with a fresh raspberry and a light sprinkle of lemon zest.
Nutrition
Notes
- Always measure your flour with the spoon and level method to avoid dense, dry cupcakes.
- Toss the raspberries in flour before folding them in so they do not sink during baking.
- Use fresh raspberries rather than frozen, since frozen berries release extra moisture into the batter.
- Make sure your butter, eggs, sour cream, and milk are all at room temperature before mixing.
- Let the cupcakes cool completely before frosting, or the buttercream will melt right off.
- Rub the lemon zest into the sugar with your fingertips before creaming for an extra boost of citrus flavor.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 20 minutes before serving for best texture.
- Unfrosted cupcakes can be frozen: wrap individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting.
- For a jam-filled surprise, core the cooled cupcakes and fill with raspberry preserves before frosting.
- Substitute raspberries with blackberries or blueberries for a different berry flavor, or add 2 tablespoons of poppy seeds to the batter for extra texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These lemon raspberry cupcakes are the kind of dessert that feels a little fancy without requiring a lot of extra effort.
Between the bright lemon cake and the sweet raspberry buttercream, they hit that perfect balance of tangy and sweet in every single bite.
I hope this recipe becomes just as much of a favorite in your kitchen as it is in mine.
If you give these a try, I would love to hear how they turned out, so leave a comment below or share a photo of your cupcakes with me.
Recommended:
- Blueberry Cream Cupcakes Recipe
- Margarita Cupcakes Recipe
- S’mores Cupcakes Recipe
- Snickers Cupcakes Recipe
- Piña Colada Cupcakes Recipe
