Lemon Raspberry Cupcakes

Hi there!

If you’re looking for a cupcake that’s bursting with fresh, fruity flavor and just the right amount of sweetness, you’ve come to the right place.

These Lemon Raspberry Cupcakes are a dream!

They’re light, fluffy, and tangy from the lemon, with a pop of sweetness from the raspberries.

Perfect for birthday parties, family gatherings, or just because you’re craving something special.

My kids LOVE helping with these—they’re easy, fun, and always a hit.

Let’s get baking!

What You’ll Need

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
Zest and juice of 1 large lemon
1 cup fresh raspberries (plus extra for garnish)

For the Frosting:

1 cup (2 sticks) unsalted butter, softened
3 cups (360g) powdered sugar
2 tbsp heavy cream (or milk)
Zest of 1 lemon
1-2 tbsp lemon juice (adjust for consistency)
Fresh raspberries for garnish

Tools:

Muffin tin
Cupcake liners
Mixing bowls
Electric mixer or stand mixer
Spatula
Zester or microplane

Pro Tips

Don’t Overmix the Batter: Stir until just combined to keep your cupcakes fluffy. Overmixing can make them dense.
Coat the Raspberries: Toss the raspberries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom.
Room Temperature Ingredients: Use room-temp butter, eggs, and milk for the smoothest batter and fluffiest cupcakes.
Frosting Consistency: If your frosting is too thick, add a splash of lemon juice or milk. Too thin? Add a bit more powdered sugar.
Decorate Together: Let the kids add the raspberries or sprinkle the lemon zest on top—they’ll love it!

Tools You’ll Need

Muffin tin
Cupcake liners
Mixing bowls
Spatula
Electric or stand mixer
Zester or microplane

Substitutions and Variations

Raspberries: Swap for blueberries or blackberries for a different flavor.
Milk: Use almond milk or oat milk for a dairy-free version.
Butter: Replace with dairy-free margarine for vegan cupcakes.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Make Ahead Tips

You can bake the cupcakes a day ahead. Store them in an airtight container at room temperature.
The frosting can also be made ahead and kept in the fridge for up to 2 days—just let it come to room temperature and re-whip before using.

Instructions

1. Preheat the Oven

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

2. Mix Dry Ingredients

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

3. Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy.

4. Add Eggs, Vanilla, Lemon Zest & Juice

Beat in the eggs one at a time, then mix in the vanilla, lemon zest, and juice until combined.

5. Alternate Dry and Wet Ingredients

Add the dry ingredients to the wet in three parts, alternating with milk. Start and end with the dry ingredients. Mix until just combined.

6. Fold in Raspberries

Gently fold in the raspberries, being careful not to overmix.

7. Fill and Bake

Divide the batter evenly into the cupcake liners, filling about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

8. Make the Frosting

Beat butter until creamy, then slowly add powdered sugar. Mix in lemon zest, juice, and heavy cream until smooth and fluffy.

9. Frost and Decorate

Pipe or spread the frosting onto cooled cupcakes. Top with a fresh raspberry and a pinch of lemon zest for garnish.

Leftovers and Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.