Raspberry Lemon Cupcakes: A Burst of Zesty & Sweet Flavor

Get ready to fall in love with the most vibrant and delicious dessert you’ll make all year. These Raspberry Lemon Cupcakes are the perfect harmony of bright, zesty lemon and sweet, juicy raspberry, all wrapped up in a tender, moist crumb. They are a true showstopper, perfect for everything from spring brunches to summer parties. If you’re looking for a recipe that’s both easy to follow and delivers bakery-quality results, you’ve found it. We’re breaking down every step to ensure your cupcakes are absolutely perfect.

This recipe is designed for the enthusiastic home cook who loves creating special treats for family and friends. The combination of fresh lemon and a surprise raspberry filling makes these cupcakes an unforgettable experience. We’ll even top them with a luscious lemon cream cheese frosting that perfectly complements the flavors within.

Why This is the Best Raspberry Lemon Cupcakes Recipe

This isn’t just another cupcake recipe; it’s a carefully crafted guide to achieving the perfect balance of flavor and texture. The cake is incredibly soft and moist, infused with real lemon zest and juice for a flavor that’s bright but not overpowering. The hidden raspberry filling in the center creates a delightful burst of sweetness that perfectly cuts through the citrus tang. Unlike recipes that can be dry or overly dense, this one guarantees a light, fluffy cupcake every single time.

The Secret to Bakery-Quality Cupcakes at Home

Achieving a professional-quality cupcake comes down to a few key details. It starts with using the right ingredients and following the techniques that create a tender crumb and a stable, flavorful frosting.

The Perfect Lemon Cupcake Base

The foundation of our Raspberry Lemon Cupcakes is a flawlessly moist and zesty cake. We use buttermilk to add tenderness and moisture, which reacts with the leavening agents to create a beautiful, light texture. Using both lemon zest and fresh lemon juice ensures a multi-dimensional citrus flavor that infuses every bite. For a similar delightful fruit-filled cake, you might also love this White Chocolate Raspberry Cake (coming soon).

A Sweet Raspberry Surprise

The heart of these cupcakes is the vibrant raspberry filling. It’s a simple yet effective way to add a burst of fruit flavor and an elegant touch. Creating a small well in the center of the baked cupcake allows you to add this delicious surprise. If you enjoy making your own fruit fillings, our Blueberry Chia Seed Jam (coming soon) recipe is another great one to try.

Dreamy Lemon Cream Cheese Frosting

A great cupcake deserves a great frosting. This lemon cream cheese frosting is the perfect topping. It’s rich and creamy without being overly sweet, and the hint of lemon ties all the components together beautifully. The key is to use room temperature butter and cream cheese to achieve a silky-smooth consistency.

Essential Ingredients You’ll Need

Before you begin, gather your ingredients. Using high-quality, fresh ingredients is the first step toward creating the most delicious Raspberry Lemon Cupcakes. Here’s what you’ll need:

For the Lemon Cupcakes:

• All-Purpose Flour
• Baking Powder & Baking Soda
• Salt
• Unsalted Butter
• Granulated Sugar
• Large Eggs
• Lemon Zest & Fresh Lemon Juice
• Vanilla Extract
• Buttermilk

For the Raspberry Filling:

• Fresh or Frozen Raspberries
• Granulated Sugar
• Cornstarch
• Water

For the Lemon Cream Cheese Frosting:

• Cream Cheese
• Unsalted Butter
• Powdered Sugar
• Fresh Lemon Juice & Lemon Zest
• Vanilla Extract

Step-by-Step Guide to Perfect Raspberry Lemon Cupcakes

Follow these instructions carefully for flawless results. We’ll break it down into three main parts: making the cupcakes, preparing the filling, and whipping up the frosting.

Making the Lemon Cupcakes

1. Prep Your Station: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavor: Beat in the eggs one at a time. Then, mix in the lemon zest, lemon juice, and vanilla extract.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Bake: Fill each cupcake liner about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Raspberry Filling

1. Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
2. Cool Completely: Remove the filling from the heat and let it cool completely. You can place it in the refrigerator to speed up the process.

Frosting and Assembly

1. Beat Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Add Sugar and Flavor: Gradually mix in the powdered sugar until fully incorporated. Then, add the lemon juice, lemon zest, and vanilla extract, and beat until the frosting is light and fluffy.
3. Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or an apple corer to remove a small section from the center of each cupcake, about halfway deep.
4. Fill and Frost: Spoon the cooled raspberry filling into the center of each cupcake. Pipe or spread the lemon cream cheese frosting over the top. Garnish with a fresh raspberry and a sprinkle of lemon zest, if desired.

Expert Tips for Cupcake Success

• Room Temperature Ingredients: For a smooth, well-emulsified batter, make sure your butter, eggs, and buttermilk are all at room temperature.
• Don’t Overmix: Overmixing the batter develops gluten, which can lead to tough, dense cupcakes. Mix only until the flour streaks disappear.
• Cool Completely: Never frost a warm cupcake! The frosting will melt and slide right off. Be patient and let them cool completely.

Variations and Substitutions

While this recipe is fantastic as is, feel free to get creative! You could swap the raspberry filling for another berry, like in this Blueberry Rhubarb Bread (coming soon). For a different citrus twist, consider trying lime or orange zest instead of lemon, which is a key flavor in our Lime Mousse Cheesecake. You can also top the cupcakes with white chocolate shavings for an extra touch of decadence.

How to Store Your Cupcakes

Due to the cream cheese frosting, these Raspberry Lemon Cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days. For the best taste and texture, let them sit at room temperature for about 20-30 minutes before serving.

Frequently Asked Questions

We Want to See Your Creations!

We hope you love making and eating these delightful Raspberry Lemon Cupcakes. They are truly a joy to create and even more of a joy to share. If you make this recipe, we would love to see it! Snap a photo and share it on Pinterest. Your feedback and creations inspire us!

Raspberry Lemon Cupcakes Recipe

Raspberry Lemon Cupcakes: A Burst of Zesty & Sweet Flavor

These Raspberry Lemon Cupcakes feature a moist lemon cake with a surprise raspberry filling, all topped with a luscious lemon cream cheese frosting. They are the perfect balance of tart and sweet, delivering bakery-quality results with an easy-to-follow recipe.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Lemon Cupcakes

• 1.5 cups All-purpose flour
• 1.5 tsp Baking powder
• 0.25 tsp Baking soda
• 0.25 tsp Salt
• 0.5 cup Unsalted butter softened
• 1 cup Granulated sugar
• 2 Large eggs room temperature
• 1 tbsp Lemon zest
• 2 tbsp Fresh lemon juice
• 1 tsp Vanilla extract
• 0.5 cup Buttermilk room temperature

For the Raspberry Filling

• 1 cup Raspberries fresh or frozen
• 2 tbsp Granulated sugar
• 1 tsp Cornstarch
• 1 tbsp Water

For the Lemon Cream Cheese Frosting

• 8 oz Cream cheese softened
• 0.5 cup Unsalted butter softened
• 3.5 cups Powdered sugar sifted
• 2 tbsp Fresh lemon juice
• 1 tsp Lemon zest
• 0.5 tsp Vanilla extract

Equipment

• 1 Muffin tin
• 1 Electric mixer
• 3 Mixing Bowls

Instructions

 

Making the Lemon Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time. Then, mix in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Fill each cupcake liner about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool completely.

Preparing the Raspberry Filling

1. In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
2. Remove the filling from the heat and let it cool completely before using.

Frosting and Assembly

1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually mix in the powdered sugar until fully incorporated. Add the lemon juice, lemon zest, and vanilla extract, and beat until the frosting is light and fluffy.
3. Once cupcakes are cool, use a small knife or apple corer to remove a small section from the center of each.
4. Spoon the cooled raspberry filling into the center of each cupcake. Pipe or spread the lemon cream cheese frosting over the top. Garnish with a fresh raspberry and lemon zest.

Notes

Tip 1: Ensure all your cold ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature for the smoothest batter and frosting.
Tip 2: Do not overfill the cupcake liners. Two-thirds full is the perfect amount to prevent them from overflowing.
Tip 3: Let cupcakes cool completely before coring and frosting to prevent them from crumbling or melting the frosting.