Why You’ll Love This Recipe
Lemon Cupcakes with Raspberry Buttercream Frosting are the perfect balance of tart and sweet. The light, citrusy cupcake pairs beautifully with the rich, fruity frosting, making them ideal for spring gatherings, birthdays, or any time you want a bright, refreshing treat. Their vibrant flavors and gorgeous pink swirls make them as stunning as they are delicious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lemons (juice and zest)all-purpose flourunsalted buttersugarbaking powderbaking sodasaltmilkeggsvanilla extractfresh raspberriespowdered sugar
directions
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.
To make the raspberry buttercream, puree the raspberries and strain to remove seeds.
In a mixing bowl, beat butter until smooth. Gradually add powdered sugar and mix until creamy.
Add the raspberry puree a little at a time until the desired consistency and color are achieved.
Frost the cooled cupcakes with the raspberry buttercream using a piping bag or spatula.
Servings and timing
This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 18-22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 10 minutes
Variations
Add a cream cheese center to the cupcakes for a tangy surprise.
Use freeze-dried raspberries for a more intense raspberry flavor in the buttercream.
Top each cupcake with a fresh raspberry or a sprinkle of lemon zest.
Swap lemon with lime for a zesty twist.
Use almond or coconut milk as a dairy-free alternative.
storage/reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve.To enjoy chilled cupcakes at room temperature, let them sit out for 30 minutes before eating.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.
How do I keep the cupcakes moist?
Avoid overbaking and store them properly in an airtight container.
Can I use frozen raspberries?
Yes, just thaw and strain them before using in the frosting.
Is it okay to use salted butter?
Yes, but reduce or omit the added salt in the recipe.
Can I make the frosting ahead of time?
Yes, store it in the fridge for up to 3 days and let it soften before using.
Can I make these cupcakes gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.
How do I make the frosting brighter in color?
Add a drop of natural red food coloring or beet juice if desired.
Can I make mini cupcakes?
Yes, reduce the baking time to 10-12 minutes.
Are they overly sweet?
The tart lemon and raspberry balance out the sweetness nicely.
Can I double the recipe?
Absolutely, just make sure to adjust mixing and baking times accordingly.
Conclusion
Lemon Cupcakes with Raspberry Buttercream Frosting are a sunny, sweet-tart treat perfect for any occasion. With their bright flavors and beautiful presentation, these cupcakes are sure to impress guests and satisfy any citrus or berry lover. Once you try them, they’ll become a go-to favorite for celebrations year-round.
Print
Lemon Cupcakes with Raspberry Buttercream Frosting
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Light and zesty lemon cupcakes topped with a creamy, fruity raspberry buttercream frosting—perfect for spring gatherings or special occasions.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup whole milk
- 1/2 cup unsalted butter, softened (for frosting)
- 2 and 1/2 cups powdered sugar (for frosting)
- 1/4 cup raspberry puree (strained to remove seeds)
- 1/2 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream, lemon juice, and lemon zest until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla extract, and salt. Beat until fluffy.
- Pipe or spread the frosting onto cooled cupcakes and garnish with a fresh raspberry or lemon zest if desired.
Notes
- Make sure cupcakes are completely cool before frosting.
- Use fresh raspberries for the best flavor in the buttercream.
- Cupcakes can be stored in an airtight container for up to 3 days.