Name: Lemon Raspberry Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup sour cream; 1/4 cup milk; 1 tsp vanilla extract; 1/2 cup unsalted butter, softened (for frosting); 2 cups powdered sugar; 1/4 cup raspberry puree (strained for seeds); 1/2 tsp vanilla extract (for frosting); Pinch of salt (for frosting); Fresh raspberries (for garnish); Edible flowers or lemon zest curls (optional garnish)

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These Lemon Raspberry Cupcakes are light, moist, and bursting with citrusy brightness, topped with a tangy raspberry buttercream. Finished with fresh raspberries and a touch of floral charm, they’re the perfect treat for spring and summer celebrations.

Why You’ll Love This Recipe

These cupcakes combine the sunny flavor of lemon with the tart sweetness of raspberries in a perfectly balanced bite. The cupcakes are soft and tender thanks to sour cream and butter, while the raspberry buttercream adds a vibrant contrast in both flavor and color. Ideal for garden parties, bridal showers, or casual gatherings, these cupcakes are as beautiful as they are delicious, and they come together easily with simple, fresh ingredients.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lemon Cupcakes:
all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
large eggs
fresh lemon juice
lemon zest
sour cream
milk
vanilla extract

For the Raspberry Buttercream:
unsalted butter, softened
powdered sugar
raspberry puree (strained for seeds)
vanilla extract
salt

For Garnish (optional):
fresh raspberries
edible flowers or lemon zest curls

directions

Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the lemon juice, lemon zest, sour cream, milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
For the buttercream, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, mixing until incorporated.
Add the raspberry puree, vanilla extract, and a pinch of salt, and beat until the frosting is fluffy and evenly tinted.
Pipe or spread the frosting over the cooled cupcakes. Garnish with fresh raspberries and edible flowers or lemon zest curls if desired.

Servings and timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Baking Time: 20 minutes
Total Time: 40 minutes
Calories per serving: 270 kcal

Variations

Filled cupcakes: Hollow out the centers and add raspberry jam or lemon curd for a surprise filling.
Gluten-free: Use a gluten-free flour blend to make the cupcakes suitable for those with dietary restrictions.
Different fruits: Swap raspberry puree with strawberry or blackberry for a different berry twist.
Cream cheese frosting: Mix cream cheese into the buttercream for a tangier topping.
Mini cupcakes: Make 24 mini cupcakes for bite-sized treats and reduce baking time to 10–12 minutes.

storage/reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, allow them to come to room temperature before serving for the best texture. You can freeze the unfrosted cupcakes for up to 2 months; thaw at room temperature and frost before serving. Avoid reheating, as these cupcakes are best enjoyed fresh and cool.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

How do I make raspberry puree?

Blend fresh or thawed frozen raspberries and strain through a fine mesh sieve to remove seeds.

Can I use frozen raspberries for the buttercream?

Yes, just thaw and strain them well to avoid excess moisture.

Why is my frosting too runny?

Too much puree or warm butter can thin the frosting. Chill slightly and add more powdered sugar if needed.

Can I make these cupcakes in advance?

Yes, bake and cool the cupcakes ahead of time. Frost the day of serving for freshest presentation.

What’s the best way to frost cupcakes?

Use a piping bag with a star tip for a professional finish, or simply spread with a small spatula.

Can I make these without sour cream?

You can substitute plain Greek yogurt for a similar texture and tang.

How do I prevent cupcakes from sinking?

Avoid overmixing the batter and make sure your oven is preheated and at the correct temperature.

Are these cupcakes overly sweet?

The balance of lemon and raspberry keeps them bright and not overly sweet. Adjust frosting sugar to taste if needed.

Can I double this recipe?

Yes, you can easily double it to make 24 cupcakes. Adjust baking time as needed and rotate pans for even baking.

Conclusion

Lemon Raspberry Cupcakes are a delightful way to showcase the bright flavors of spring and summer in a soft, fluffy dessert. With their vibrant pink frosting and zesty lemon base, they offer a burst of freshness in every bite. Whether you’re planning a celebration or just treating yourself, these cupcakes are sure to bring joy to the table.

Lemon Raspberry Cupcakes

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Author: Mia
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These lemon raspberry cupcakes are light, moist, and full of citrus brightness, topped with tangy raspberry buttercream. Garnished with fresh raspberries and floral charm, they’re perfect for spring and summer celebrations.

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
Mix in lemon juice, lemon zest, sour cream, milk, and vanilla extract until smooth.
Gradually add the dry ingredients and mix until just combined.
Divide the batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
To make the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and salt until light and fluffy.
Pipe or spread the frosting on cooled cupcakes. Garnish with fresh raspberries and edible flowers or lemon zest curls, if desired.