Why You’ll Love This Recipe

Lemon Cupcakes with Raspberry Buttercream Frosting are a bright, beautiful treat that perfectly blends tangy citrus with sweet, fruity richness. The soft, moist lemon cupcakes offer a zesty flavor, while the creamy raspberry frosting adds a burst of berry goodness and a pop of color. Ideal for spring gatherings, baby showers, or anytime you want something fresh and fun, these cupcakes are sure to impress.

ingredients

Lemon Cupcakes with Raspberry Buttercream Frosting Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lemon cupcakes:
all-purpose flourbaking powdersaltunsalted buttersugareggslemon zestlemon juicevanilla extractmilk

For the raspberry buttercream frosting:
unsalted buttersifted powdered sugarsaltvanilla extractfresh or frozen raspberries (pureed and strained)

directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then add lemon zest, lemon juice, and vanilla extract.

Add the dry ingredients in batches, alternating with milk, mixing until just combined.

Divide the batter evenly among cupcake liners, filling each about 2/3 full.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

To make the frosting, beat the butter until creamy. Gradually add powdered sugar and a pinch of salt.

Add vanilla and slowly beat in the raspberry puree until smooth and fluffy.

Pipe or spread the frosting onto cooled cupcakes and garnish with fresh raspberries or lemon zest if desired.

Servings and timing

This recipe yields 12 cupcakes.Preparation time: 20 minutesBaking time: 18–22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Use cream cheese in the frosting for a tangier twist.

Add a dollop of raspberry jam in the center of each cupcake for a surprise filling.

Top with candied lemon slices for extra flair.

Swap raspberries for strawberries or blackberries for a different flavor.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Bring to room temperature before serving for the best texture. Frosted cupcakes are not ideal for freezing due to the fresh fruit in the buttercream.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice and zest provide the best flavor, but bottled can work in a pinch.

Do I have to strain the raspberry puree?

Yes, straining removes the seeds and makes the frosting smooth.

Can I use raspberry jam instead of fresh puree?

Yes, but choose a high-quality jam and adjust sugar as needed for sweetness.

Why is my frosting runny?

Too much puree or warm butter may cause this—chill the frosting or add more sugar to thicken.

Can I make the cupcakes in advance?

Yes, bake the cupcakes a day ahead and frost before serving for best freshness.

Conclusion

Lemon Cupcakes with Raspberry Buttercream Frosting are a delightful mix of tangy and sweet, wrapped in a beautiful, bakery-worthy package. With their bright flavors and elegant look, they’re perfect for celebrations or simply treating yourself to something special. Light, fluffy, and full of flavor—these cupcakes are sunshine in every bite.