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Lemon Raspberry Cupcakes Recipe

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★★★★★

4.5 from 134 reviews

Lemon Raspberry Cupcakes are a bright and delightful dessert combining tangy lemon zest and fresh raspberries in a moist cupcake topped with smooth lemon buttercream frosting. Perfect for spring or summer gatherings and celebrations, these cupcakes offer a sweet and refreshing treat with a beautiful presentation.

Ingredients

Scale

For the Cupcakes:

  • 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

  1. Prepare the Cupcake Batter: 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, then set aside. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and lemon zest. Gradually add the dry ingredients alternating with the buttermilk, beginning and ending with dry ingredients, mixing until just combined. Gently fold in the fresh raspberries carefully to avoid crushing them.
  2. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  3. Prepare the Lemon Buttercream Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is achieved.
  4. Frost the Cupcakes: Once cupcakes are completely cool, frost them using a piping bag or spatula with the prepared lemon buttercream. Garnish each cupcake with a fresh raspberry on top for decoration.

Notes

  • You can substitute raspberries with other berries like blueberries or strawberries for variety.
  • For extra lemon flavor, fill cupcakes with lemon curd before frosting.
  • Use a gluten-free flour blend to make this recipe gluten-free.
  • You can prepare the batter up to 24 hours in advance and store it in the refrigerator before baking.
  • Frozen raspberries may be used but should be thawed and drained to prevent extra moisture in the batter.
  • Store leftover cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. They also freeze well for up to 3 months.

Keywords: lemon cupcakes, raspberry cupcakes, lemon raspberry dessert, lemon buttercream frosting, spring dessert, summer cupcakes, berry cupcakes

Find it online: https://foodbylina.com/lemon-raspberry-cupcakes-recipe/