These light and delicious Lemon Raspberry Cupcakes are loaded with lemon flavor. The cupcakes are topped with lemon buttercream frosting for a delightful treat.
Lemon Raspberry Cupcakes have fresh berries, fresh lemon juice and so much more. It makes each bite so decadent. It is an easy cupcake recipe but they look so pretty. If you are looking for the Best Lemon desserts, you are going to love these lemon cupcakes along with Lemon Pudding Cake and Lemon Blossoms.
I also like to make Orange Creamsicle Cupcakes, Ice Cream Cone Cupcakes and Pink Velvet Cupcakes for another great cupcake and the Best Spring Desserts.
You might also want to try 33 Delicious Raspberry Desserts.
Table of Contents
Why we love this recipe
- Easy to follow directions. The recipe is very simple for such amazing cupcakes.
- Fresh lemon flavor. The lemon flavor is fabulous in these cupcakes.
- Decadent frosting. The homemade frosting definitely takes the recipe to the next level.
Ingredients
Cupcakes
- All Purpose Flour
- butter
- granulated sugar
- large eggs
- vanilla extract
- Lemon Juice (fresh)
- lemon zest
- whole milk
- sour cream
Frosting
- raspberries
- lemon Juice
- salted butter
- powdered sugar
For Serving
- Raspberries
- Lemon Slices
You can find the complete ingredient list a the bottom of this post.
How to make lemon cupcakes with raspberry frosting
- Step 1. Preheat the oven to 350 degrees Fahrenheit. Then line a muffin tin with cupcake liners.
Step 2. Use an electric mixer to beat together the butter and the sugar until light and fluffy.
Step 3. Next, add the eggs, sour cream, vanilla extract and lemon zest mix until combined.
Step 4. Get out a separate bowl. Combine the flour, baking powder and salt. Set aside. Then in a different bowl, whisk together the milk and lemon juice.
Step 5. Combine the wet ingredients and dry ingredients. Pour the batter into the cupcake liners. Do not overfill the liners. Bake for about 15 minutes or until a toothpick comes out clean. Allow to cool.
Step 6. Puree the raspberries and lemon juice in a food processor until smooth. Strain the puree through a fine mesh sieve. Set the mixture aside.
Step 7. In a large mixing bowl, cream together the softened butter and powdered sugar with until combined and fluffy.
Step 8. Finally, add in approximately ¼ cup of the raspberry mixture. Mix until well combined.
Step 9. Use a piping bag to frost the cupcakes with a star tip. Top with fresh raspberries and lemon slices.
Frequently Asked Questions
Refrigerate the leftovers, covered, for up to 5 days.
Yes, but you will need to double the recipe to have enough batter for a layer cake.
Pro tips
- Allow to cool. Cool completely before decorating with frosting.
- Room temperature ingredients. The butter and eggs should be room temperature.
- Fresh is best. Using fresh lemon juice and lemon zest elevates the flavor in this dessert.
- Measure the flour accurately. Spoon the flour into the measuring cup instead of scooping it.
More Lemon Recipes
- Lemon Angel Food Cake Recipe
- Easy Lemon Cheesecake Bars Recipe
- Easy Strawberry Lemonade Cupcake Recipe
- Lemon Pudding
- Lemon Shortbread Ice Cream
Try this simple but delicious cupcake recipe. Once you do, please come back and leave a comment.
Lemon Raspberry Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons Lemon Juice fresh
- 2 tablespoons lemon zest about 2 medium lemons
- 1/2 cup whole milk
- 1/4 cup sour cream
For the Frosting:
- 4 oz raspberries
- 2 teaspoons lemon Juice
- 1 cup salted butter
- 4-5 cups powdered sugar
For Serving:
- Raspberries
- Lemon Slices
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.
- Beat together the butter with the sugar with a hand held or stand up mixer until light and fluffy.
- Add in the eggs, sour cream, vanilla extract and lemon zest mix until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Set aside. Then in a different bowl, whisk together the milk and lemon juice.
- Add half of the dry ingredients into the butter mixture and mix until combined. Then stir in half of the milk mixture.
- Add in the remaining dry ingredients. Mix until combined and then add in the remaining milk mixture. Mix until combined.
- Pour the batter into the cupcake liners filling them up approximately ¾ of the way full.
- Bake for 15-18 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Let the cupcakes cool completely on a wire rack before topping with the frosting.
For the Frosting:
- Place the raspberries and the lemon juice in a food processor and blend until smooth. Strain the puree through a fine mesh sieve. Set the mixture aside.
- In a large mixing bowl, cream together the softened butter and powdered sugar with a hand held mixer or stand up mixer until combined and fluffy.
- Then add in approximately ¼ cup of the raspberry mixture and mix until well combined.
- Pipe the frosting onto the cupcakes with a star tip and decorate with fresh raspberries and lemon slices. Serve and enjoy!
