Why You’ll Love This Recipe

Lemon Cupcakes with Raspberry Buttercream Frosting are a bright, flavorful dessert perfect for spring and summer gatherings. The cupcakes are light and fluffy with a refreshing citrus zing, while the luscious raspberry buttercream adds a pop of fruity sweetness and a stunning pink hue. Together, they create a beautiful balance of tart and sweet that feels both elegant and fun.

ingredients

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

for the lemon cupcakes:
all-purpose flourgranulated sugarsalted butter (softened)eggsfresh lemon juicelemon zestmilkbaking powdersaltvanilla extract

for the raspberry buttercream frosting:
unsalted butter (softened)powdered sugarsfresh raspberriesvanilla extractpinch of salt

directions

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

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

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

Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients.

Spoon the batter into the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack before frosting.

To make the frosting, beat the softened butter until creamy.

Add the powdered sugar gradually, mixing until smooth.

Puree the raspberries and strain to remove seeds, then add the puree to the buttercream along with vanilla extract and a pinch of salt. Beat until light and fluffy.

Frost the cooled cupcakes with the raspberry buttercream using a piping bag or a spatula.

Servings and timing

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

Variations

Add a spoonful of lemon curd in the center of each cupcake for an extra burst of lemon flavor.

Use freeze-dried raspberries in the frosting for a more intense raspberry flavor and a thicker consistency.

Top each cupcake with a fresh raspberry or a sprinkle of lemon zest for garnish.

Swap out raspberries for strawberries or blackberries for a different fruity twist.

storage/reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.Allow refrigerated cupcakes to come to room temperature before serving.Frosted cupcakes can be frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.

FAQs

Can I use bottled lemon juice?

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

Can I make the cupcakes ahead of time?

Yes, you can bake them a day in advance and frost them right before serving.

What if my frosting is too runny?

Add more powdered sugar a little at a time until it firms up.

Can I use raspberry jam instead of fresh raspberries?

Yes, but make sure it’s seedless and adjust the amount to maintain the right consistency.

Can I make this recipe gluten-free?

Yes, just substitute a gluten-free all-purpose flour blend.

Why are my cupcakes dense?

Be sure not to overmix the batter and measure your flour correctly.

Can I double this recipe?

Absolutely, it scales up easily for larger gatherings.

Can I pipe the frosting?

Yes, the raspberry buttercream pipes beautifully onto cupcakes.

How do I prevent the cupcakes from sticking to the liners?

Use high-quality cupcake liners and make sure the cupcakes are fully cooled before peeling.

Can I make mini cupcakes?

Yes, reduce the baking time to about 10-12 minutes for mini cupcakes.

Conclusion

Lemon Cupcakes with Raspberry Buttercream Frosting are a bright, beautiful, and delicious treat perfect for any celebration. Their fresh flavors and stunning appearance make them a show-stopper on any dessert table. Once you try them, they might just become your go-to cupcake recipe for spring and summer parties!