There’s something truly magical about the combination of zesty lemon and sweet-tart raspberries, and this Lemon Raspberry Cupcakes Recipe captures that magic perfectly. These cupcakes are a burst of sunshine in every bite — moist, fluffy, and bursting with fresh raspberries and bright lemon zest. Whether you’re baking for a special occasion or just because, these cupcakes never fail to bring smiles and a little springtime joy to any gathering.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to making your Lemon Raspberry Cupcakes Recipe shine. Each component plays a vital role in creating the tender crumb, fresh flavor, and beautiful balance of tangy and sweet that defines this treat.
- 1 1/2 cups all-purpose flour: The base that provides structure and softness to your cupcakes.
- 1 1/2 tsp baking powder: Helps your cupcakes rise to light, fluffy perfection.
- 1/4 tsp salt: Enhances all the flavors without overpowering the delicate lemon and raspberry notes.
- 1/2 cup unsalted butter, softened: Adds richness and tender moisture to the cupcake batter.
- 1 cup granulated sugar: Sweetens the cupcakes and helps create that beautiful golden crust.
- 2 large eggs: Bind ingredients together and provide a velvety texture.
- 1 tsp vanilla extract: Rounds out the flavor and complements the lemon and raspberry.
- 1/2 cup milk: Adds moisture and helps create the perfect batter consistency.
- 1 cup fresh raspberries: For bursts of juicy tartness scattered throughout the cupcakes.
- Zest of 1 lemon: Delivers a fresh, bright citrus note that defines this recipe.
- 1/2 cup powdered sugar (for frosting): The sweet base for a smooth, tangy lemon frosting.
- 2 tbsp lemon juice (for frosting): Adds zing and balances the sweetness of the frosting.
- Fresh raspberries (for garnish): To add a pretty, natural finishing touch.
- Lemon zest (for garnish): Enhances visual appeal and gives a burst of aroma.
How to Make Lemon Raspberry Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350°F (175°C). While the oven warms, line your muffin tin with cupcake liners to ensure your cupcakes bake evenly and come out easily. This step sets you up for success right from the start.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combination creates the perfect base for your cupcakes and ensures they rise evenly while holding just the right amount of moisture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This process is essential for creating cupcakes with a tender crumb and lovely texture, so don’t rush it.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract, which enhances the flavor and adds a warm, inviting depth to the batter.
Step 5: Combine Wet and Dry Ingredients and Fold in Fruit
Slowly add the flour mixture alternating with milk, starting and ending with the flour. This gradual mixing keeps the batter smooth without overworking the flour, which could make the cupcakes tough. Gently fold in the fresh raspberries and lemon zest. Be careful not to crush the raspberries to maintain delightful bursts of fruit throughout.
Step 6: Bake Until Perfect
Divide the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. The cupcakes should be light and springy—once baked, transfer them to a wire rack and let them cool completely before frosting.
Step 7: Whip Up the Frosting
For a frosting that complements without overwhelming, beat butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest. Keep beating until you get a smooth and fluffy lemon cream frosting that’s bursting with fresh flavor.
Step 8: Frost and Garnish
Once your cupcakes have cooled entirely, generously frost each one with your lemon cream frosting. Garnish with fresh raspberries and a sprinkle of lemon zest for a picture-perfect, delicious finish.
How to Serve Lemon Raspberry Cupcakes Recipe
Garnishes
A few fresh raspberries paired with a pinch of bright lemon zest on top instantly transform these cupcakes into a stunning centerpiece. These simple garnishes add freshness and make each bite even more inviting.
Side Dishes
Serve alongside a cup of hot tea or a refreshing glass of lemonade. The lightness of these beverages pairs wonderfully with the tangy-sweet cupcake, balancing the flavors and making for a delightful afternoon treat or dessert.
Creative Ways to Present
Try arranging your Lemon Raspberry Cupcakes Recipe on a tiered cake stand with edible flowers or mint leaves for an eye-catching presentation. For a whimsical twist, place each cupcake in coordinating pastel cupcake wrappers to brighten up any party or gathering.
Make Ahead and Storage
Storing Leftovers
Your Lemon Raspberry Cupcakes Recipe will stay fresh at room temperature for about two days if covered loosely with plastic wrap or stored in an airtight container. For longer storage, the fridge is a better option to keep the frosting firm and flavors vibrant.
Freezing
To freeze, wrap cupcakes tightly in plastic wrap or place them in a single layer inside an airtight container. They can last for up to 3 months this way. When you’re ready to enjoy, thaw them overnight in the refrigerator and bring to room temperature before serving.
Reheating
While cupcakes are best enjoyed fresh or at room temperature, if you prefer them slightly warm, gently heat for about 10 seconds in the microwave. Be careful not to overheat, or you risk melting the frosting or drying out the cupcake.
FAQs
Can I use frozen raspberries instead of fresh for this Lemon Raspberry Cupcakes Recipe?
Yes, you can use frozen raspberries, but be sure to thaw and drain them well beforehand to avoid adding extra moisture that could affect the cupcake texture.
Is there a dairy-free option for the frosting?
Absolutely! Swap the butter for a dairy-free margarine or coconut oil and check that your powdered sugar doesn’t contain any milk derivatives. Lemon juice and zest remain the same for that fresh flavor.
Can I substitute lemon juice and zest with another citrus?
Definitely! While lemon is classic for this recipe, orange or lime zest and juice can offer a delicious twist. Just keep in mind this changes the signature flavor slightly from the traditional Lemon Raspberry Cupcakes Recipe.
How do I prevent the raspberries from sinking to the bottom of the cupcakes?
Coating the raspberries lightly with flour before folding them into the batter helps them stay distributed evenly rather than sinking during baking.
What should I do if my frosting is too runny?
If the frosting feels thin, add a bit more powdered sugar gradually and continue to beat until the desired consistency is achieved. Chilling it briefly can also help it thicken up nicely.
Final Thoughts
This Lemon Raspberry Cupcakes Recipe is one of those delightful treats that feels like a hug wrapped in bright flavors and tender crumb. Baking these cupcakes means inviting joy into your kitchen and sharing a burst of sunshine with everyone lucky enough to take a bite. Trust me, once you try this recipe, it will become a favorite you’ll want to make again and again!
Print
Lemon Raspberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these bright and tangy Lemon Raspberry Cupcakes, featuring moist, fluffy cake infused with fresh raspberries and zesty lemon, topped with a smooth lemon cream frosting and garnished with fresh raspberries and lemon zest. Perfect for spring gatherings or anytime you crave a fruity, citrusy treat.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
Lemon Cream Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
Garnish
- Fresh raspberries
- Lemon zest
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly then set aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color, which traps air for a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain smoothness. Then mix in the vanilla extract for flavor.
- Combine mixtures and add raspberries and zest: Gradually alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture to maintain batter consistency. Gently fold in the fresh raspberries and lemon zest carefully to avoid breaking up the berries.
- Fill cupcake liners and bake: Evenly divide the batter among the prepared cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare lemon cream frosting: Beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest, continuing to beat until the frosting is smooth, fluffy, and well combined.
- Frost and garnish: Once the cupcakes have completely cooled, frost them generously with the lemon cream frosting. Garnish each cupcake with fresh raspberries and additional lemon zest for a vibrant finishing touch.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Handle raspberries gently when folding into batter to avoid too much juice coloring the cupcake batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, substitute butter with vegan butter and milk with plant-based milk.
