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.


Raspberry Lemon Cupcakes

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk
  • fresh juice from two medium lemons* (1/3 cup (80ml))
  • 2 teaspoons lemon zest

Raspberry Frosting

  • 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


  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.


  1. 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.
  2. Lemon Juice: 1 medium-size lemon = 2 to 3 tablespoons of lemon juice. You need about 1/3 cup in this cupcake batter.
  3. Cream: Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.
  4. Preserves: I prefer Bonne Maman jams and preserves. You can find this brand at all major grocery stores.
  5. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: raspberry lemon cupcakes


  1. Wow, these look good! Definetely adding them to my pinterest recipe boards and maybe I’ll post the recipe on my blog sometime in the future…

  2. Now you won’t burn anything in that oven! These cupcakes look perfect Sally! So vibrant and fresh.

  3. Yum!! Yup, I will be making these. So, about 3 months
    ago my fav berry flavor switched 2 strawberry, ??? Probably due to pickin all those raspberries in my backyard. Whew, So……, my frosting….strawberry freezer jam? =) l’ll let the rasp. Jam stay in there a while. =)….Thanks for the recpie.

  4. Hi Sally!

    These cupcakes look yummy. Would you mind sharing what brand of jam/preserves you used in the frosting. I got a bit freaked out when someone commented about the frosting curdling so I’m thinking I’d like to use whatever brand you used to hopefully prevent that.


    1. Hey Lori! I believe the reader was referring to fresh fruit (juicy strawberries or raspberries) – so thick jam is a better choice. I linked to the jam I used in the recipe notes.

      1. Thanks so much Sally! I Can’t wait to make them for my soon to be 13 yr old daughter who LOVES anything lemon.

    1. These are cupcakes, so baking as bars would be more like a cake. And this recipe should fit into a 9-inch square baking pan to make a smaller size cake.

  5. Yellow and pink are two bright colors that definitely will put anyone in a good mood 🙂 Frosting is so luscious and creamy.

  6. Perfection, Sally! And that frosting… I’m almost positive I’d need a double batch, one for me, one for the cupcakes 🙂 Have a great day!

  7. The colors, the flavors, the photos…perfection! That frosting looks absolutely to die for!

  8. Sally these are beautiful! I’ve made cupcakes with strawberry jam laced frosting before, but now I just know I have to try the raspberry version and these lemon cupcakes are like a ray of sunshine!
    Congratulations on breaking in your new oven (don’t worry about the first batch, it’s just like breaking a bottle of champagne to christen a new ship 🙂 ).
    I can’t wait to see what comes out of your new oven next, and now I know what I’m going to make for my workmates this weekend.
    Can’t promise that I won’t eat most of the frosting first though 😉

  9. Raspberry and lemon is my mother’s absolute favorite flavor combination! She doesn’t have a birthday coming up, but I’ll probably make these for her just becacuse 🙂 They look so yummy!

  10. Sally, these look absolutely wonderful. And that frosting, who could resist? I hope you made it safely to Philly and are settling in.

  11. Oh, these look delicious Sally! A bright and fresh cupcake – perfect for summer! Don’t you just hate when you burn things?! I just did that yesterday. I was toasting marshmallows for a recipe in the oven and was only leaving them in for about a minute and it wound up being atleast 3….. I was wondering what the smoke smell was and then I remembered! They were huge mutant marshmallows and burnt to say the least. Ha! These cupcakes look delicious though, definitely pinning! 🙂

    1. I love toasted marshmallows that are a little burnt, but not after 3 minutes on the oven! We all burn things from time to time. I’ve set off the smoke alarm ALOT. Ha.

  12. Wow1 I think that my diet just took a back seat to my craving for raspberry frosting. Such lovely pictures! Thanks for posting. Hi ho, Hi ho, off to my kitchen I go!!

  13. That frosting looks like heavenly little clouds! On top of those lemony cupcakes, I’m sure these are a crowd pleaser!

  14. Yummy! These cupcakes look fantastic! I love lemon-raspberry everything…sweet and tangy deliciousness! You’re totally right too, I definitely want to reach right through the screen and eat one 🙂

  15. Hi Sally – you are absolutely right the frosting is the best that I have ever tasted! A perfect blend with the lemon cupcakes. I live in England and simply love your wonderful recipes. Thanks

  16. That’s so exciting that you’ve broken in your new kitchen and double oven! I’m still kind of jealous about that. I visited my parents for a night up in Lake Tahoe at their rental cabin, and even that kitchen had a full double oven. Two full-sized ovens stacked on top of each other. In a rental cabin. I wanted to call the owners and offer to cabin-sit whenever they didn’t have renters because they had floor-to-ceiling windows on two full sides of the house too. Baking blogger heaven!! 😉 Anyway, your photos look absolutely gorgeous — all of those pretty pastel colors! — and it looks like you’ve already mastered the lighting at your new house too!!

  17. I’m drooling…those look so good! PS I love those thank-you notes 🙂 never would have thought to put raspberry jam in frosting, sounds so much easier than pureeing raspberries! So making these 🙂

  18. Yeah for new ovens! Aren’t doubles fun? They make me feel productive … especially on lazy summer days 😉 which I’m not complaining about! Anytime these cupcakes need babysitting, I’m available 😉 The second batch turned out perfectly! And frosting for life … *sigh* skinny jeans, let’s go back to the sweatpants trend. Gorgeous cupcakes Sally!

  19. I just finished making these for our neighborhood picnic- they were a HUGE hit! Light, refreshing and so delicious.

  20. Mmm I love fresh strawberry frosting and I bet I’d love this too. I gotta go raspberry picking again.

  21. hi sally, is there any substitute for egg in this recipe? and heavy cream? is that like whip cream? because i’m from India and i don’t think heavy cream is available easily.
    thanks, nishita 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally