Why You’ll Love This Recipe

Lemon Cupcakes with Raspberry Buttercream Frosting are light, fluffy, and bursting with bright citrus flavor, topped with a smooth, sweet, and slightly tart raspberry frosting. These vibrant, bakery-style treats are perfect for spring celebrations, birthdays, or anytime you want a beautiful, fruity dessert.

ingredients

Lemon Cupcakes with Raspberry Buttercream Frosting Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the lemon cupcakes
all-purpose flourbaking powderbaking sodasaltunsalted butter softenedgranulated sugareggs largelemon zestlemon juicevanilla extractbuttermilk or milk mixed with lemon juice

for the raspberry buttercream
unsalted butter softenedpowdered sugarraspberry purée or raspberry jamvanilla extractpinch of saltoptional: fresh raspberries for garnish

directions

Make the cupcakes:
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in lemon zest, juice, and vanilla.
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry.
Fill cupcake liners 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack before frosting.

Make the raspberry buttercream:
Beat softened butter until smooth and creamy.
Add powdered sugar gradually, mixing until fluffy.
Mix in raspberry purée or jam, vanilla extract, and a pinch of salt.
Beat until smooth and pipeable. Adjust consistency with more sugar or a splash of cream if needed.

Frost the cupcakes:
Pipe or spread raspberry buttercream onto cooled cupcakes.
Optional: garnish with fresh raspberries or lemon zest.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 18–22 minutesCooling and decorating time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Use cream cheese in the frosting for extra tang.

Add poppy seeds to the lemon batter for texture.

Fill cupcakes with lemon curd or raspberry jam before frosting.

Top with edible flowers or candied lemon slices for decoration.

Use almond extract for a subtle twist.

storage/reheating

Store in an airtight container at room temperature for 1 day or refrigerated for up to 3 days.Bring to room temperature before serving. Freeze unfrosted cupcakes for up to 2 months.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor, but bottled can be used in a pinch.

How do I make raspberry purée?

Blend fresh or frozen raspberries and strain to remove seeds.

Can I use raspberry jam instead?

Yes, just make sure it’s smooth and not too runny.

Can I make the cupcakes ahead?

Yes, bake a day ahead and frost just before serving.

How do I make the cupcakes moist?

Use buttermilk and don’t overbake—check for doneness early.

Can I color the frosting?

Yes, add a drop of food coloring if needed to enhance the pink hue.

Are these cupcakes very sweet?

They’re sweet with a balanced tartness from lemon and raspberry.

Can I use a box cake mix?

Yes, enhance it with fresh lemon juice and zest for better flavor.

Do I need a piping bag?

No, but it makes decorating easier. You can also spread frosting with a spatula.

Can I double the recipe?

Yes, just scale all ingredients accordingly for a larger batch.

Conclusion

Lemon Cupcakes with Raspberry Buttercream Frosting are a vibrant, flavorful dessert that combines tart citrus and berry sweetness in every bite. With their sunny color and delicious contrast of flavors, they’re perfect for brightening up any occasion and delighting everyone who takes a bite.