Raspberry Lemon Cupcakes.

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting. Absolutely *almost* too pretty to eat! 

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting! The sweetest, simplest cupcake recipe by sallysbakingaddiction.com

If I could eat only frosting for the rest of my life and still fit into my clothes, I would choose this creamy raspberry frosting. It’s like a pink cloud of deliciousness. My fingers were stuck in the bowl tasting it. I’m glad I work alone so no one could see (or stop) me.

And the perfect accompaniment to my pretty pink frosting? My favorite homemade lemon cupcakes, of course. These are completely bursting with fresh, summertime flavors. If you love fruity desserts as much as I do, this luscious cupcake is for you.

Don’t you just want to reach through the screen?

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting! The sweetest, simplest cupcake recipe by sallysbakingaddiction.com

Raspberry and lemons go together like ketchup and chicken fingers. Bad example?

I haven’t played around in the kitchen with a raspberry and lemon dessert in awhile, so I decided these would be the first recipe to bake in my new kitchen. Things were going smoothly until I forgot about the cupcakes in the oven as I was upstairs organizing my things to start writing these. No other way to break in the new oven than with burnt lemon cupcakes. Let’s try this again.

Batch number 2, as I babysat the oven, baked up charming and perfect.

The BEST Homemade Lemon Cupcakes

These simple lemon cupcakes have a soft, moist crumb. I attribute that to the creamed butter and 2 eggs. They’re tender with a bright tartness that will make your lips pucker. In a good way, of course. Smack dab in the middle of not too sour and not too sweet.

While they’re not as flashy as my pina colada cupcakes or my over-the-top s’mores cupcakes, these lemon cupcakes hold their own. Even Kevin’s friend, who “doesn’t like lemon” raved about them. We all had seconds.

They’re the sweetest finale for any occasion.

Creamy Dreamy Raspberry Frosting by sallysbakingaddiction.com

Pink frosting in a pink mixing bowl mixed together with a pink mixer. I know I’m out of control. And yes, this is the bowl I kept tasting the frosting out of. No judging.

I’m so excited about this raspberry frosting and am feeling the need to spread it on all my desserts like this or these or oh-my-god these. The raspberry frosting is just a basic vanilla frosting recipe with the addition of raspberry jam. Nothing complicated or fancy, yet extraordinary results.

Look how creamy it is! I call it my cloud frosting. :)

I found that I had some extra frosting, so I filled the last few cupcakes. You can see a photo of the filled cupcakes at the bottom of the post. See a photo in this post about how I fill cupcakes the easy way – no piping tip or special tools needed.

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting! The sweetest, simplest cupcake recipe by sallysbakingaddiction.com

Like all my cupcake recipes, these raspberry lemon cupcakes are simple to make as long as you take your time. I always tell readers to read the recipe in full before beginning so you know the what, the where, and the when. It makes things run a little smoother and cleaner.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Raspberry Lemon Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes

Total Time: 2 hours, 45 minutes (includes cooling)

Print Recipe

A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They're bursting with bright, fresh flavors.


Lemon Cupcakes

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk
  • zest + fresh juice of two medium lemons1

Raspberry Frosting

  • 3/4 cups (170g) unsalted butter, softened to room temperature2
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream3
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, to taste
  • 1/2 cup (165g) thick raspberry preserves or jam4
  • optional: fresh raspberries and lemon slices for garnish


  1. Preheat the oven to 350°F (177°C). Line 12-count muffin pan with paper liners. Set aside.
  2. Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
  4. Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
  5. Frost cooled cupcakes however you'd like. I filled a few of the cupcakes with some frosting before topping with more frosting. That's optional, but recommended. It gives the cupcakes more raspberry flavor! To fill the cupcakes: using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of raspberry frosting inside and top with the piece of cupcake you removed to seal. See photos in this recipe for a visual.
  6. I used a Wilton #12 piping tip to frost the cupcakes. Top with fresh raspberry and a lemon slice. Store cupcakes in an airtight container at room temperature for 1 day and then in the refrigerator for up to 3 days.
  7. Make ahead tip: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:

  1. 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
  2. For the frosting, here is a photo of perfectly softened butter for making frosting. It's not too soft, not melted in the slightest, slightly firm but not cold.
  3. Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.
  4. I prefer Bonne Maman jams and preserves. You can find this brand at all major grocery stores.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


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The BEST Raspberry Lemon Cupcakes



165 Responses to “Raspberry Lemon Cupcakes.”

  1. #
    lydiaposted August 9, 2015 at 6:30 pm

    I made these over the weekend for a birthday party, along with the Very Vanilla cupcakes, and they were awesome! They were very light and delicious. And pretty!


  2. #
    Michelleposted September 20, 2015 at 3:21 am

    Hey, Sally. I’m glad I live in a universe where your blog exists. I absolutely love this recipe.

    But just one question — can I use your strawberry frosting with the freeze-dried strawberries and use freeze-dried raspberries instead? My frosting came out pretty thin, and that’s totally my fault. I should probably work on it (I’m aware of your powdered sugar = thicker – salt = cut the sweetness rule), but the strawberry frosting seems much safer.

    I’m a sleepy, lazy girl. But those lemon cupcakes, especially refrigerated, reminds me of why I live on this godforsaken planet.

    Thanks for taking the time to read this!


    • Sallyreplied on September 20th, 2015 at 5:12 pm

      Soooo glad you love the lemon cupcakes! And yes, you can definitely use my strawberry buttercream recipe and use freeze-dried raspberries instead. Genius. Enjoy Michelle!


      • Michellereplied on September 20th, 2015 at 10:08 pm

        God, you’re fast. Thank you so much for the speedy reply!

  3. #
    RayAnneposted October 1, 2015 at 2:45 pm

    I made 3 dozen of these last night and they were oh so delicious! The frosting tastes like a raspberry milkshake. 


  4. #
    ava and evaposted November 3, 2015 at 2:20 pm

    you will not find a moister and deliciouser cupcake recipe in the entire galaxy. so easy to make makes you feel like an amazing baker whoever the hell you are. for a second we imagined that we could own our own bakery cause they were so GD good, even though we are covered from head to toe with frosting and batter. a real treat! and i don’t normally like cupcakes or frosting… haha got you CUPCAKES ARE GOD.


  5. #
    Jenny Cantrellposted November 15, 2015 at 6:53 pm

    Hey Sally.  I saw your “make ahead tip” but would it be Ok to frost them the day before serving.  I want to make them for my daughters bday at school but I won’t have time to frost them that morning. I would need to have them completely ready the day before.  I don’t want them to turn mushy.  


    • Jenny Cantrellreplied on November 17th, 2015 at 11:12 am

      Hi again.  You usually respond to questions so well so I was just wondering if you missed this one.  I have to make them this weekend so I would really like to know if I can completely prepare them one day in advance. 


      • Michellereplied on November 17th, 2015 at 3:46 pm

        I’ve frosted cupcakes a day before consumption and they’ve remained fabulous. What I did was refridgerate them and seal them tightly. Still incredibly moist and flavorful.

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