Raspberry Lemon Cupcakes – Light and fluffy lemon cupcakes topped with a sweet and tangy raspberry buttercream frosting. The perfect dessert for any time of year.

Raspberry and lemon is a pretty magical flavor combination. Tart lemon with the sweet raspberries just work together and really should be in more desserts!

These Lemon Raspberry Muffins are always a favorite when I make them, so a cupcake was only going to follow at some point. And the result is a super moist and tender lemon cupcake topped with a sweet and tangy raspberry frosting that is just perfect!

 

What’s In Lemon Cupcakes

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

These cupcakes are pretty darn easy to make. They have the normal ingredients in a homemade cake, just adding in lemon.

• All-Purpose Flour
• Baking Powder
• Salt
• Butter – I always use unsalted butter in baking
• Sugar
• Eggs
• Lemon
• Vanilla Extract
• Milk – any type of milk works great

How To Make Lemon Cupcakes

1. Mix together the dry ingredients. Whisk together the flour, baking powder, and salt in a bowl and set it aside.
2. Cream butter. Using an electric mixer cream the softened butter and sugar together until it is light and fluffy. This will take about 2 minutes
3. Beat eggs. Add in the eggs one at a time. Beat until the egg is fully incorporated before adding the next one.
4. Add flavoring. Once the eggs are blended add in the vanilla extract, lemon juice and lemon zest and mix until just combined.
5. Add dry ingredients. Alternate adding half of the flour mixture with half of the milk until everything is incorporated. The batter will be thick, so be careful not to over mix it.
6. Fill & Bake. Divide the batter evenly among the muffin cups and bake until a tester comes out clean.
7. Cool. Let the cupcakes cool in the pan for 5 minutes before removing to a wire rack to let them cool completely.

Raspberry Frosting

You will notice that the raspberry buttercream frosting calls for raspberry jam or preserves. The reason for this is because fresh raspberries are not in season for very long and can be pricey even when they are. So I think the jam works well all year round no matter where you live.

• Raspberry Jam
• Butter
• Powdered Sugar
• Vanilla Extract
• Milk

To Make Raspberry Frosting

• Cream the butter until it is nice and smooth
• Add the powdered sugar, raspberry jam, vanilla extract, and mil. Beat until it is a spreadable consistency.

Very similar process to my Easy Chocolate Frosting just with raspberries! And if you have leftover raspberry jam, check out these Raspberry Crumble Bars!

Cupcake Baking Tips

• Make sure the butter is soft and at room temperature. You do not want it to be melted, but it will blend with the rest of the ingredients better if it is room temperature all the way through.
• Do not over mix the batter. There is a reason that you alternate adding the milk and flour into the cupcake batter. You want to make sure everything gets mixed well, but you aren’t over working the batter. So as soon as the white streaks from the flour are gone, you are done mixing.
• Use an ice cream scoop to fill your muffin tins. This makes sure they are evenly full, but also is less mess from drips and trying to pour it in.
• Be careful not to over bake your cupcakes. You want to check them towards the end of the baking time often to see if they are done. You can gently press on the top and as soon as they bounce back they are done. You can also test with a toothpick, either method works. But touch can be a little better to tell when you are working with a light colored cupcake that is similar in color to the toothpick.
• Allow cupcakes to cool completely before you frost them. You can even make them the day ahead and frost the next day if you want to be sure. But if they are warm at all, the frosting will melt off and make a big mess.

How To Store Cupcakes

Store in an air tight container in the fridge for up to 4 days. I think these last best in the fridge because of the frosting. It says blended and doesn’t “leak” raspberry juice when they are cold. Let them come to room temperature before serving.

Lemon is such a great flavor all year round and pairing it with raspberry buttercream makes it the ultimate spring and summer dessert!

More Lemon Desserts

• Lemon Dessert Lasagna
• Lemon Brownies
• Creamy Lemon Bars
• Lemon Loaf Cake
• No Bake Lemon Cheesecake
• Lemon Ricotta Pound Cake

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