Why You’ll Love This Recipe

Lemon Cupcakes with Raspberry Buttercream Frosting are the perfect combination of zesty and sweet. The light, fluffy lemon cupcakes offer a bright citrus flavor that pairs beautifully with the vibrant, fruity raspberry buttercream. These cupcakes are a crowd-pleaser for spring and summer gatherings, baby showers, or any time you want a fresh, colorful dessert.

ingredients

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

For the lemon cupcakes

all-purpose flourgranulated sugarsaltbaking powdersoftened unsalted buttereggswhole milkfresh lemon juicelemon zestvanilla extract

For the raspberry buttercream frosting

unsalted buttersifted confectioners’ sugarfresh or frozen raspberrieslemon juicevanilla extractpinch of salt

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.

Divide the batter evenly among cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, puree the raspberries and strain to remove seeds. Set aside.

In a mixing bowl, beat the butter until creamy. Add confectioners’ sugar gradually, mixing well.

Add raspberry puree, lemon juice, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.

Frost cooled cupcakes using a piping bag or spatula.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18-20 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Add a raspberry jam filling to the center of each cupcake for an extra burst of flavor.
Top with fresh raspberries or lemon zest for decoration.
Swap raspberry frosting for blueberry or strawberry for different flavors.
Make it gluten-free using a 1:1 gluten-free flour blend.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Bring to room temperature before serving if refrigerated.
Frosted cupcakes can be frozen for up to 2 months—thaw in the fridge overnight.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

Can I make the frosting ahead of time?

Yes, store it in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.

What can I do if my frosting is too runny?

Add more confectioners’ sugar to thicken it, or refrigerate it for a bit to firm it up.

Can I use frozen raspberries?

Yes, just thaw them completely and strain well to remove excess liquid and seeds.

Can I make these cupcakes dairy-free?

Yes, use plant-based butter and milk alternatives.

Do I need to strain the raspberry puree?

Straining is recommended to remove seeds for a smoother frosting.

Can I use lemon extract instead of fresh zest?

Yes, but fresh zest gives a brighter, more natural flavor.

What piping tip works best for frosting?

A large star tip (like Wilton 1M) creates beautiful swirls.

Can I double this recipe?

Absolutely, just be sure to adjust mixing bowl and baking tray sizes accordingly.

Are these cupcakes good for kids?

Yes, they’re colorful, fruity, and not overly sweet.

Conclusion

Lemon Cupcakes with Raspberry Buttercream Frosting are a deliciously refreshing treat that combines tangy citrus with sweet berry bliss. Whether you’re baking for a party or just to brighten your day, these cupcakes are sure to impress with their vibrant flavor and stunning presentation.