Dessert

Lemon Raspberry Cupcakes Recipe

Bylina moretti November 25, 2025November 25, 2025

Introduction

Lemon Raspberry Cupcakes are a delightful treat that perfectly balances the bright, zesty flavor of lemon with the sweetness of fresh raspberries. These cupcakes are ideal for spring and summer gatherings or any time you want a light, refreshing dessert.

Two cupcakes sit on a white marbled surface with light blue and white striped cloth underneath. Each cupcake has a base layer of golden yellow cake with red raspberry bits visible inside the white paper wrapper. On top is a thick, swirled layer of creamy white frosting. A thin yellow lemon slice rests on the frosting, and three bright red raspberries are placed on top of the lemon slice. Some loose raspberries are scattered on the surface nearby. In the background, two whole yellow lemons are softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
1 cup fresh raspberries (plus extra for garnish)
For the Lemon Buttercream Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
1–2 tablespoons milk (if needed for consistency)
Fresh raspberries for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
Step 3: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Step 4: Gently fold in the fresh raspberries, being careful not to overmix the batter.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Step 7: To make the frosting, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy. Add milk by the tablespoon if needed to reach your desired consistency.
Step 8: Once the cupcakes are completely cool, frost them with the lemon buttercream using a piping bag or spatula. Garnish each cupcake with a fresh raspberry.

Tips & Variations

Substitute raspberries with blueberries, strawberries, or blackberries for a different berry flavor.
Add a spoonful of lemon curd inside each cupcake before frosting for an extra burst of lemon.
Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Frosted cupcakes can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows two cupcakes on a soft blue and white cloth, placed on a white marbled surface. Each cupcake has three layers: a golden-yellow cupcake base with red berry bits visible inside, a thick swirl of white whipped cream frosting on top, and then a thin, bright yellow lemon slice placed flat on the cream. On top of the lemon slice, there are three fresh, red raspberries, textured and shiny. Around the cupcakes, there are a few loose raspberries, and in the background, blurred bright yellow lemons add color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Make sure to bring it to room temperature and gently stir before baking.