Bursting with fresh bright flavors, these raspberry lemon cupcakes are *almost* too pretty to eat! This spring or summer dessert recipe starts with a deliciously moist and flavorful lemon cupcake and is topped with creamy rich raspberry frosting. It’s nothing complicated or fancy, but you’ll enjoy the extraordinary results!
Tell Me About These Raspberry Lemon Cupcakes
- Flavor: While they’re not as flashy as our piña colada cupcakes or as over-the-top as our s’mores cupcakes, these lemon cupcakes certainly hold their own. They have a bright and tangy lemon flavor that’s balanced with the sweetness from the fruity frosting on top.
- Texture: These simple lemon cupcakes have a soft, moist, and springy crumb. It’s the same recipe we’ve trusted for years and you can read more about it in our lemon cupcakes post.
- Ease: Like all our cupcake recipes, these raspberry lemon cupcakes are simple to make as long as you take your time. We 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!
The raspberry frosting is pretty close to our vanilla buttercream and it has the addition of raspberry jam. It has the perfect amount of sweet raspberry flavor (not overpowering at all) and if you need more excuses to make it, we love it on these vanilla cupcakes and these blueberries and cream cupcakes.
We found that we had some extra frosting, so we used it as a filling for the cupcakes. Feel free to do that as well! You can see a video of exactly how we fill cupcakes the easy way in the post for Sugar Plum Fairy Cupcakes. No special tools needed.
More Favorite Cupcake Recipes
- Chocolate Cupcakes
- Strawberry Cupcakes
- Peanut Butter Cupcakes
- Coconut Carrot Cake Cupcakes
- Banana Cupcakes
A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They’re bursting with bright, fresh flavors.
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
- 1 and 1/2 Tablespoons lemon zest*
- 1/3 cup (80ml) fresh lemon juice*
- 3/4 cups (170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream*
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt, to taste
- 1/2 cup (165g) thick raspberry preserves or jam*
- optional: fresh raspberries and lemon slices for garnish
- Preheat the oven to 350°F (177°C). Line 12-count muffin pan with paper liners. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make Ahead & Freezing Instructions: 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.
- Lemons: You need about 2-3 medium lemons to yield this amount of zest and juice.
- Cream: Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.
- Preserves: I prefer Bonne Maman jams and preserves. You can find this brand at all major grocery stores.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: raspberry lemon cupcakes