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!
Raspberry Frosting
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
Raspberry Lemon Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours, 45 minutes
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
A deliciously moist and lemon cupcake topped with rich and creamy raspberry frosting. They’re bursting with bright, fresh flavors.
Ingredients
Lemon Cupcakes
- 1/2 cup (8 Tbsp; 113g) 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 (spooned & 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*
Raspberry Frosting
- 3/4 cups (12 Tbsp; 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
Instructions
- 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.
Notes
- 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | Citrus Zester | Citrus Juicer | Piping Bag (Reusable or Disposable) | Wilton #12 Piping Tip
- Lemons:Â 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!
I made these for a friend’s birthday/master’s graduation + belated boyfriend’s birthday celebration today. I was standing outside talking to a group of friends when I heard shouting in my direction — four party guests were in communal shock over how good these were and could do nothing but yell at me. One of them said, “YOU ARE THE GREEK GODDESS OF CUPCAKES.” They were gone before I could try one, but I will say the raw batter and frosting were INSANELY delicious. Thanks for this recipe!
Thank you thank you thank you for this amazing recipe. I made these for a friend’s bday and everyone absolutely loved them! My husband said they were some of the best cupcakes he’s ever had. Ran out of butter so substituted olive oil for half the butter for the batter. And didn’t have an electric mixer so did it all by hand with a whisk and they still came out amazing! Will definitely make them again.
Hi Sally! Would love to try this cupcake recipe but was wondering if it’s possible to put a few fresh raspberries in the batter as well??
Absolutely! Careful folding them in, you don’t want to crush them.
Hi! I LOVE these cupcakes!! The perfect addition to a summer potluck.
That frosting! I haven’t tried the cupcakes yet, but I could eat the frosting by the spoonful.Â
I have made these several times and they come out perfect and yummy every time! Was wondering if anyone has made these into mini cupcakes using a mini muffin/cupcake tin? Sally, do you have any idea on baking time doing it this way? Thanks!
It’s about 11-13 minutes– keep your eye on them. Use a toothpick to test. I’m glad you love them!
Hi Sally,
I’ve just made these cupcakes and they turned out perfectly, as do all of your bakes that I try, so thank you!
I’m making my sister’s 30th birthday cake this weekend and thought this would be a really nice 4 layered cake with the raspberry icing all over and raspberries and other fruit on top! Just wondering if you’ve used the recipe for a full cake before, and if so, timings etc? I’m thinking of using 8 inch tins so I thought I’d double the recipe to make 4 layers, Â and bake at same temperature for about 20-25 mins? Thanks if you have a chance to reply xxx
My lemon blueberry layer cake is essentially the same cupcake recipe, just doubled as a cake. You can leave out the blueberries. It’s only 3 layers. You can double this raspberry frosting for it. Would be delicious!
I made 3 dozen of these last night and they were oh so delicious! The frosting tastes like a raspberry milkshake.Â
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!
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!
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!
My daughter picked this recipe for her birthday cake. Using the suggestions from other comments, I doubled the cake and frosting recipe to make 2-9″ round cakes. I adjusted the bake time to 40 minutes, based on the Wilton chart. Though they cracked slightly, the cakes came out beautifully (The icing completely covered the cracks anyway.)! We stacked the cakes with a thin layer of icing and a layer of the raspberry preserves in the middle. It couldn’t have turned out better, and everyone said it was one of my finest cakes. Thanks for the recipe!!Â
I just made these and they were fantastic! I took your suggestion and substituted cake flour for all-purpose flour for a lighter crumb. I also weighed the flour and sugar according to your recipe. Both the cupcakes and the icing were perfect!
My husband is in love with these cupcakes!! thanks for the treat!!
Wow, I just have to say these cupcakes were absolutely fabulous! The cupcake is definitely going to become my go-to for lemon cupcakes, and the frosting was so smooth & pretty! It was a bit thin/runny but that was become of the jam I used (pure raspberry jam I bought the other day from a farmer’s market!); it turned out to be fine anyways — I swirled the frosting on and it was beautiful. I made these for mother’s day & my mom just loved them. Definitely going to make again.
These are great! Thanks for the share. I am super picky with cupcakes and was hesitant as this recipe looked too simple. Proved me wrong! Not too light, not too heavy. Perfect doming and tastes great. Thanks!
Question – I’m very interested in making these for Easter and I’m excited for all the great reviews! Do you have a preference for the type of lemon juice used? A real lemon vs buying lemon juice?
I recommend fresh lemon juice from lemons. Enjoy, Amanda.
How far in advance can I make the frosting ?I have a party on Thursday and today is Tuesday so should I wait a day ?
Thanks 🙂
You can prepare the frosting a day or two in advance. Cover tightly and keep in the refrigerator.
I made these cupcakes and took them to work and they were a big hit. I’m usually more partial to orange than lemon so I did half orange and half lemon for the juice/zest and subbed the raspberry jam with orange marmalade. They ended up tasting like orange dreamsicle ice cream. I’ll definitely be using this recipe again!
Hi Sally,
Is the recipe suitable for mini cupcakes? How long should I cook them for. To obtain a lighter texture should I use cake flour? Is the proportion the same for cake flour?
Yes, about 10 minutes give or take. Cake flour would be fine, I would increase the amount by 1-2 Tablespoons.
Is the frosting the right texture to frost in a rosette design and hold? I don’t like crisco in frosting but so many people say this is what you need to use to have a rosette design hold.
This frosting is not suitable for holding a delicate shape.
Hi Sally,
Do you think the frosting recipe makes enough for a 9×13 cake, or should I double the recipe? I’m making this for my family’s Christmas (lemon and raspberry is a little unorthodox as a Christmas dessert, but I think it’ll be a nice break from all the chocolate and heavy food). Thanks!
Hmm. I wouldn’t double the recipe. How about you 1.5x it? So not quite doubling it– I feel 1.5x the amount would be enough!
Hi Sally!
I made these cupcakes a couple months ago for my birthday and they were DELICIOUS. I also piped a bit of lemon curd into the middle of the cupcakes for some added lemon flavor because I absolutely love lemon flavored cakes, baked goods, pastries, etc. The raspberry frosting is an amazing complement too! Good thinking on that one! I ate two of these the night of my birthday and one the day after. Oops, haha.
The only thing was my parents complained that the cake was too dense. I had no idea why they were complaining. The cake was perfectly moist and soft. I guess I just really love cake so much that as long as it’s moist, I enjoy any texture. My parents prefer that light and fluffy texture you get from a boxed cupcake mix (*total eye roll*).
My question is, what are your recipe recommendations for making a homemade cupcake with the light and fluffy texture of a boxed mix? I’m no expert, but is it the vegetable oil a boxed mix requires that gives the cupcakes their texture? I was looking at your Moist Yellow Cupcakes with Milk Chocolate Frosting recipe and they sound and look like something my parents would more enjoy. What do you think?
Thanks,
Bria
Hi Bria! The oil makes boxed cakes and cupcakes extremely moist and rich. Not necessarily cakey and fluffy. That’s all in the package. You could try reducing the flour ever so slightly here OR use cake flour in its place to obtain the softer texture your parents crave.
Hi Sally,
I’d love to make this as a cake and was wondering if you could tell me if the recipe would make enough batter for 1 or 2 9″ round pans, if the cooking times will differ, and if there will be enough frosting. I think the cupcakes are beautiful, but I need to make a birthday cake and this recipe sounds perfect!!!
Debbie, this cupcake recipe would make enough for a single layer cake. Perhaps even have a little MORE than enough for 1 single layer cake (but not enough for two). I suggest pouring the batter into the 9inch cake pan, fill halfway, and then use any extra batter for a couple cupcakes. I am unsure of the bake time for a cake.
Just made these! Incredible! I put mashed frozen raspberries in the icing. The amount of lemon in the cupcakes were perfect! Thanks Sally, these are definitely a winner (and happy wedding day too)!
Made these today and they were absolutely AMAZING!
So delicious, so fluffy.
Instead of raspberry jam I used fresh raspberries, frosting had a rich pink colour.
Thanks for the recipe, greetings from Lithuania!
Made the lemon bases and they turned out perfect…thanks for the recipe! Moist and light cakes that tasted even better a day later 🙂
I will use this as a go to cupcake recipe from now on and just adapt the flavour e.g. extra vanilla bean paste, or cocoa, or something else.
Oh my gosh these look so good! I was just wondering, if you used blueberry preservative, could you make blueberry lemon cupcakes? I’m thinking you probably can, so I’ll give it a try! Thanks for the recipe, I’m gonna make them for my sisters b-day!
Definitely. What a great idea! Enjoy.
I made these on Saturday. It is a very easy recipe. They taste great, love them. I made them for a party and everyone said they love the taste combination. Only ran into a snag with the frosting did not have enough confectioners’ sugar to compensate for the wetness of the raspberry preserves.
I made these yesterday and well……..wow! They were amazing! I was afraid the cupcakes would be too sour but it was perfectly balanced. And the icing was just unbelievable! I didn’t have raspberry jam so I mushed up some fresh raspberries and added them in. The icing tasted so fluffy and I have a lot left over so I think I’m going to try it on chocolate cupcakes today.
I just finished making these for our neighborhood picnic- they were a HUGE hit! Light, refreshing and so delicious.