Raspberry Lemon Cupcakes

Soft, fluffy lemon cupcakes swirled with juicy raspberries and topped with a bright lemon cream frosting. These cupcakes are refreshing, sweet-tart, and perfect for spring, birthdays, or anytime you want a light, fruity treat.

Why You’ll Love This Recipe

• Soft and fluffy with a perfect lemon flavor
• Fresh raspberries baked inside
• A creamy, bright lemon frosting
• Easy to make with simple ingredients
• Bakery-style but totally beginner-friendly

Ingredients

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup fresh raspberries (tossed with 1 tsp flour to prevent sinking)

For the Lemon Cream Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2–3 tbsp heavy cream (as needed)
• Pinch of salt

Optional Garnish

• Fresh raspberries
• Lemon zest or thin lemon slices
• Dusting of powdered sugar

Instructions

1. Prepare the Cupcake Batter

• Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• In a separate bowl, beat butter and sugar until light and creamy.
• Add eggs one at a time, mixing well.
• Mix in lemon juice, lemon zest, milk, and vanilla.
• Add dry ingredients and mix gently until just combined.
• Fold in raspberries coated in flour (this keeps them from sinking).

2. Bake

• Divide batter evenly into cupcake liners (about ¾ full).
• Bake 18–22 minutes, or until a toothpick comes out clean.
• Cool completely before frosting.

3. Make the Lemon Cream Frosting

• Beat butter until fluffy.
• Add powdered sugar gradually until smooth.
• Add lemon juice, zest, and heavy cream as needed for consistency.
• Beat until light, creamy, and pipeable.

4. Frost & Decorate

• Pipe or spread frosting onto cooled cupcakes.
• Garnish with fresh raspberries or lemon zest if desired.

You Must Know

• Tossing raspberries in flour stops them from sinking to the bottom.
• Room-temperature butter makes the frosting extra smooth.
• Let cupcakes cool fully or frosting will melt.
• Fresh lemon juice gives way better flavor than bottled.

Pro Tips

• Add a spoonful of raspberry jam in the center before baking for extra berry flavor.
• For bakery-style frosting swirls, use a piping bag with a large star tip.
• If raspberries are too wet, pat them dry first.
• Add ½ tsp lemon extract for even stronger lemon flavor.

Ingredient Substitutions

• Milk: Use almond or oat milk.
• Butter (cupcakes): Use oil for a lighter, more moist texture.
• Raspberries: Swap for blueberries, strawberries, or mixed berries.
• Frosting: Use cream cheese instead of butter for a tangy twist.

Serving Suggestions

• Perfect for parties, brunches, or afternoon tea.
• Serve chilled for a refreshing summer treat.
• Top with raspberry drizzle for extra color.

Storage Tips

• Store in an airtight container for 3–4 days in the fridge.
• Unfrosted cupcakes can be frozen up to 2 months.
• Frosted cupcakes freeze less well but can be chilled for 24 hours before serving.

Frequently Asked Questions

→ Can I use frozen raspberries?
Yes — do not thaw them; fold in frozen to avoid coloring the batter.

→ Why did my cupcakes turn dense?
Overmixing the batter can make them heavy. Mix gently until just combined.

→ Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend.

→ Can I double the recipe?
Absolutely — it scales very well for parties or events.

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