Raspberry Lemon Cupcakes

4.50 from 2 votes
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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!

lemon cupcakes with raspberry frosting with a slice of lemon next to it


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
  • Sugar
  • Eggs
  • Lemon
  • Vanilla Extract
  • Milk
ingredients to make lemon cupcakes

How To Make Lemon Cupcakes

  1. When making cakes and cupcakes it is best to mix your wet and dry ingredients separately. This way you don’t over mix and get a tender cupcake. So whisk together the flour, baking powder, and salt in a bowl and set it aside.
  2. Then in your stand mixer cream the softened butter and sugar together until it is light and fluffy. This could take a minute or two.
  3. Next add the eggs one at a time. Beat until the egg is fully incorporated before adding the next one.
  4. Once the eggs are blended add in the vanilla extract, lemon juice and lemon zest and mix.
  5. 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. Divide the batter evenly among the muffin cups and bake until a tester comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before removing to a wire rack to let them cool completely.
lemon cupcake batter in muffin tin

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!

raspberry frosting in mixing bowl

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.
close up of lemon raspberry cupcakes

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!

lemon cupcakes with raspberry frosting on a tray

More Lemon Desserts

pinterest collage of lemon raspberry cupcakes close up
close up of lemon raspberry cupcakes
4.50 from 2 votes

Raspberry Lemon Cupcakes

By Erin
Raspberry Lemon Cupcakes – Light and fluffy lemon cupcakes topped with a sweet and tangy raspberry buttercream frosting.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 24


Lemon Cupcakes

  • 2 ⅓ cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 ¼ cups granulated sugar
  • 3 whole large eggs
  • 1 lemon, zest and juice
  • 1 teaspoon vanilla extract
  • cup milk

Raspberry Frosting

  • 1 1/2 cups butter, softened
  • 1 pound 16 ounces powdered sugar
  • 1 teaspoon vanilla extract
  • 18 ounce jar seedless raspberry jam
  • 2 Tablespoons milk
  • Raspberries for garnish


  • Preheat oven to 350º F. Line muffin tin with paper cupcake liners. Set aside.
  • In a bowl whisk together flour, baking powder and salt. Set aside.
  • In an electric stand mixer cream butter and sugar together until light and fluffy, about 2 minutes.
  • Add eggs, one at a time. Beat until fully incorporated before adding the next egg.
  • Add zest of 1 lemon, juice of 1 lemon and vanilla extract. Mix until combined.
  • Alternately add in the flour mixture and milk, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, about two-thirds full.
  • Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
  • Remove cupcakes from oven and let them sit for 5 minutes before removing to a wire rack to cool completely.
  • Meanwhile make your buttercream. In an electric stand mixer cream butter until it is light and fluffy.
  • Add powdered sugar and mix until it is mostly combined.
  • Beat in vanilla and raspberry jam until well combined.
  • Add milk and whip until you get a spreadable consistency. Adjust milk and sugar to get your desired consistency.
  • Once the cupcakes have cool completely top them with the frosting.


Store in an air tight container in the fridge for up to 4 days.


Serving: 1g | Calories: 333kcal | Carbohydrates: 36g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 277mg | Fiber: 1g | Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 24
Calories: 333
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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