Lemon raspberry cupcakes are soft lemon cupcakes topped with a light raspberry cream cheese frosting and fresh raspberries.
These lemon cupcakes are made with fresh lemon juice and lemon zest for a bright citrus flavor in every bite.
Finished with raspberry cream cheese frosting, they’re perfect for spring, summer, birthdays, and baby showers.
Why You’ll Love This Recipe
- Fresh lemon flavor Made with real lemon juice and zest.
- Light raspberry frosting Creamy, fruity, and not too sweet.
- Perfect for any occasion Great for parties, brunches, and celebrations.
Ingredients you need
- Butter: Unsalted and softened.
- Sugar: Granulated sugar and powdered sugar
- Vanilla extract and salt
- Cake flour
- Baking powder
- Buttermilk
- Lemon zest
- Cream cheese: Full-fat cream cheese.
- Heavy cream: Cold whipping cream.
- Raspberry puree: Homemade seedless raspberry puree.
Tips Before You Start
- Use room temperature ingredients for a smooth cupcake batter.
- Don’t overmix the batter once the dry ingredients are added.
- Use fresh lemon zest for the best lemon flavor.
- Cool the cupcakes completely before frosting.
- Chill the frosting briefly if it becomes too soft for piping.
How to Make Lemon Raspberry Cupcakes
These lemon raspberry cupcakes are made with my vanilla cupcakes flavored with fresh lemon zest and lemon juice.
Cream the butter, sugar, and lemon zest until light and fluffy.
Add the eggs and vanilla extract and mix until smooth.
Mix in the cake flour, baking powder, and buttermilk until combined.
Fill the cupcake liners and bake until lightly golden.
This raspberry cream cheese frosting is made with my homemade raspberry puree for a fresh raspberry flavor and natural pink color.
Whip the cream cheese, heavy cream, powdered sugar, raspberry puree, and vanilla until thick and fluffy.
Pipe the raspberry cream cheese frosting onto the cooled cupcakes and top with fresh raspberries.
Storage
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Recipe Variations
- Lemon curd cupcakes: Fill the cupcakes with homemade lemon curd.
- Raspberry filled cupcakes: Add a raspberry compote center before frosting.
- Strawberry lemon cupcakes: Replace the raspberry frosting with strawberry cream cheese frosting.
- Lemon layer cake: Use the same flavors in a layer cake version.
- Extra lemon flavor: Add more lemon zest to the cupcake batter.
Recipe Questions
Can I use frozen raspberries?
Yes, frozen raspberries work well for the raspberry puree.
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day ahead and frost before serving.
Do I need fresh lemons?
Fresh lemon zest gives the best lemon flavor.
Can I freeze the cupcakes?
Freeze the unfrosted cupcakes for up to 3 months.
More Cupcake Recipes
- Strawberry lemonade cupcakes
- Lemon curd cupcakes
- Raspberry cupcakes
- Strawberry cupcakes
- Lemon meringue cupcakes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Lemon Raspberry Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes
Description
These lemon raspberry cupcakes are soft lemon cupcakes topped with a light raspberry cream cheese frosting made with homemade raspberry puree. Fresh, fruity, and perfect for spring and summer desserts.
Ingredients
Lemon Cupcakes
- 100 g (½ cup minus 1 tbsp) butter softened, unsalted
- 120 g (½ cup + 2 tbsp) sugar granulated
- 2 eggs room temperature
- 2 tsp vanilla extract
- Zest of 1 lemon
- 15 ml (1 tbsp) fresh lemon juice
- 120 ml (½ cup) buttermilk
- 160 g (1 ⅓ cups) cake flour
- 1 tsp baking powder
- ¼ tsp salt
Raspberry Cream Cheese Frosting
- 250 g (9 oz) cream cheese cold, full-fat
- 200 ml (¾ cup + 1 tbsp) heavy cream cold, at least 35% fat
- 80 g (⅓ cup) raspberry puree cooled
- 50 g (½ cup) powdered sugar
- 1 tsp vanilla extract
Raspberry Puree
- 250 g (2 cups) raspberries fresh or frozen
- 25 g (2 tbsp) granulated sugar
- 1 tbsp lemon juice
Instructions
Make the Raspberry Puree
- Place the raspberries, sugar, and lemon juice in a small saucepan.
- Cook over low heat for 10 to 15 minutes, stirring often, until the raspberries break down and the mixture reduces slightly.
- Blend the mixture with an immersion blender or regular blender until smooth.
- Strain through a fine mesh sieve to remove the seeds, then let the raspberry puree cool completely.
Make the Lemon Cupcakes
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- Mix the buttermilk with the lemon juice and set aside.
- Cream the softened butter, sugar, and lemon zest for 2 to 3 minutes until light and fluffy.
- Add the eggs and vanilla extract, then mix until smooth.
- Stir in the cake flour, baking powder, and salt, alternating with the buttermilk mixture, until the batter is just combined.
- Fill the cupcake liners about ⅔ full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely before frosting.
Make the Frosting
- Place the cream cheese, heavy cream, powdered sugar, raspberry puree, and vanilla extract in a large bowl.
- Whip with an electric mixer on low speed, then medium speed, until thick, fluffy, and stable.
- Pipe the raspberry cream cheese frosting onto the cooled lemon cupcakes.
- Decorate with a fresh raspberry on top.
Notes
Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use room temperature eggs, butter, and buttermilk for the cupcakes.
- Do not overmix the batter after adding the flour.
- Let the raspberry puree cool completely before making the frosting.
- Use cold cream cheese and heavy cream for a stable frosting.
- Chill the frosting briefly if it feels too soft for piping.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
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