Name: Lemon Raspberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 165 min
Ingredients: 1 cup (16 tbsp; 226 g) softened, unsalted butter; 2 cups (400 g) granulated sugar; 4 large eggs at room temperature; 3 teaspoons pure vanilla extract; 3 cups (376g) leveled & spooned all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 cup (240 ml) whole milk; 3 tablespoons lemon zest; ⅔ cup (160 ml) lemon juice; 1 ½ cups (24 tbsp; 340 g) softened, unsalted butter; 7 cups (840 g) confectioners’ sugar; 6 tablespoons (90 ml) heavy cream; 4 teaspoons pure vanilla extract; ½ teaspoon salt for tasting; 1 cup (330 g) thick raspberry jam or preserves; optional lemon slices and fresh raspberries for garnish

Jump to Recipe

Remember when I told you I had lots of fun messing around with lemon cupcake recipes? Well, the same goes for these lemon raspberry babies!

Sometimes, I mix the raspberries right into the batter. Other times, I pop them smack dab in the middle of the batter before baking, and then there are moments when I just sprinkle them on top of the frosting. Options are endless!

Why Lemon Cupcakes With Raspberry Recipe Stole Our Hearts

It’s all about that amazing balance between the zesty lemon and those sweet-tart raspberries! The lemon gives them this airy, refreshing vibe, while the raspberries keep things from getting too heavy. Perfect for springtime or a cozy afternoon tea party! This recipe also inspires me to whip up lemon raspberry cupcakes for summer parties!

And oh, how can we NOT fall for their looks? These babies are literally little rays of sunshine with their pale yellow hue, and when we throw in those vibrant red raspberries, they just POP! You hardly need to give them any makeover at all; they’re naturally stunning. Fancy enough for classy events and just as awesome for casual get-togethers!
They’re fantastic with a cup of tea, whether you are a fan of bold black tea or something herbal like chamomile or lavender. And have I told you how they can totally level up your meal game? Pair them with a light salad or soup, and bam! You’ve got yourself a fabulous dessert course.

How To Make Lemon Cupcakes Raspberry Frosting

Cupcakes

Step 1.

So, first things first, preheat your oven to 350°F (or 177°C), then grab yourself two muffin pans and line them with 24 paper liners. Set that aside for now.

Step 2.

Now, onto the fun part: mixing up our batter! You’ve got options here: either bust out your trusty handheld mixer or use a stand mixer with paddle attachment.

In a big ol’ bowl, toss in your butter and white sugar, then crank the mixer up to medium-high and keep beating for about 2 to 3 minutes until creamy. Oh, and don’t forget to scrape the bottom and sides of that bowl to make sure everything’s getting in!

Once your butter and white sugar look all fluffy, crack in the eggs, throw in some vanilla, and then let the mixer go again at medium-high for another couple of minutes until everything’s nicely mixed. And yep, you know the drill: scrape down that bowl so there aren’t any sneaky, unmixed pockets!

Step 3.

Alrighty, let’s keep our baking train rolling!

Grab yourself a medium-sized bowl and toss in the baking powder, flour, and salt. Give them a good mix together.

Now, here’s where the magic happens! Slowly pour those dry ingredients into your wet mixture in 3 batches, beating at low speed with each addition. Your batter’s gonna start thickening up nicely – yup, that’s what we’re looking for!

Next up, add the milk, lemon juice, and lemon zest. Keep your mixer at low speed ‘til everything’s just combined. We’re not looking to overmix here, by the way, so just give it a very gentle whirl!

Step 4.

Spoon the batter into each cupcake liner, then pop everything in the oven and let them bake for around 20 minutes.

But I often check on them after 18 minutes, just to be sure. When the toothpick poked in the middle comes out with no crumb, I know they’re done!

Once they’re perfectly baked, take them out of your oven and let them cool down completely before you even think about frosting them. Trust me, my friend, it’s worth the wait!

Frosting

Step 5.

Time to take our cupcakes to the next level with some frosting!

Start by tossing your softened butter into the mixing bowl, then crank the mixer up to medium speed and let it go for about 3 to 4 mins until it’s as creamy and smooth as can be.

And how can we forget all the sweet stuff? Confectioners’ sugar, vanilla extract, cream, and a pinch of salt; keep the mixer running while slowly adding them in. Once they’re all in there, kick it up to higher speed and let the mixer run for another minute before throwing in those raspberry preserves. Let it mix for another 2 minutes or until the frosting looks nice and thick!

Does it seem a bit thin or runny? No sweat; just add extra confectioners’ sugar until it’s the consistency you’re after. And if it’s too sweet, a little salt can balance things out!

Step 6.

Alright, frosting’s ready to roll!

You can frost the cakes however you like, but here’s how I do it: I fill some of them with frosting, then use even more frosting to top that off for an extra burst of raspberry flavor.

To do that, grab a knife and cut a little hole/circle into the cake’s center (around ¾ inches deep). Spoon some of the raspberry frosting in there, then pop the cut-out piece back on top to seal the deal. Garnish with lemon slices and fresh raspberries, and voila! There you go.

Note

You can swap heavy cream for half-and-half or milk when whipping the frosting. But if you’re after that ultra-creamy, fluffy texture, then trust me: heavy cream is the only way to go.