If you’re looking for a treat that bursts with sunshine and sweetness, this Lemon Raspberry Cupcakes Recipe is an absolute must-try. Imagine fluffy, tender cupcakes infused with bright lemon zest and pockets of juicy raspberries, topped with a luscious lemon cream frosting that’s both tangy and sweet. Every bite offers a perfect balance of fresh fruitiness and rich creaminess that will brighten your day and impress anyone lucky enough to try them. Whether it’s a special occasion or just a simple craving, these cupcakes are your ticket to pure, vibrant joy in dessert form.
Ingredients You’ll Need
The magic in this Lemon Raspberry Cupcakes Recipe starts with a handful of simple, thoughtfully chosen ingredients. Each one plays a crucial role, from providing structure and flavor to texture and visual appeal. Let’s take a closer look!
- 1 1/2 cups all-purpose flour: The backbone of your cupcakes, ensuring a soft but sturdy crumb.
- 1 1/2 tsp baking powder: This helps your cupcakes rise perfectly for that light and airy texture.
- 1/4 tsp salt: Just a pinch to enhance all the other flavors and balance the sweetness.
- 1/2 cup unsalted butter, softened: Creates richness and tenderness in every bite.
- 1 cup granulated sugar: Sweetens and helps achieve a beautifully golden crust.
- 2 large eggs: Add moisture and act as a binder for the batter.
- 1 tsp vanilla extract: Rounds out the flavors with a warm, aromatic touch.
- 1/2 cup milk: Keeps the batter moist and soft while blending the ingredients smoothly.
- 1 cup fresh raspberries: Bursting with natural tartness and color to make each bite exciting.
- Zest of 1 lemon: Packs in that bright citrus punch that defines this recipe.
- 1/2 cup powdered sugar (for frosting): Provides sweetness and creamy texture for the frosting.
- 2 tbsp lemon juice (for frosting): Balances the sugar and adds a fresh tang to the frosting.
- Fresh raspberries (for garnish): Offers a stunning, inviting look and extra flavor pop.
- Lemon zest (for garnish): Adds a delicate decorative touch and enhances the aroma.
How to Make Lemon Raspberry Cupcakes Recipe
Step 1: Prep Your Oven and Liners
First things first, set your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This simple preparation ensures even baking and makes cleanup a breeze, so you can focus on the deliciousness.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step is important for distributing the leavening agents evenly, which helps your cupcakes rise beautifully and have a tender crumb.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, which is key to the cupcakes’ light texture and delicate crumb.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract, which adds a subtle warmth that complements the citrus and berries perfectly.
Step 5: Mix in Dry Ingredients Alternately with Milk
Now, slowly add the flour mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients. This gentle folding helps maintain the batter’s lightness. Then, carefully fold in the fresh raspberries and lemon zest to evenly distribute those bursts of flavor and color.
Step 6: Bake Your Cupcakes
Divide the batter evenly among the cupcake liners and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool on a wire rack completely before frosting—patience makes perfect!
Step 7: Prepare the Frosting
Beat softened butter until creamy, then gradually mix in powdered sugar, lemon juice, and a pinch of lemon zest until the frosting is smooth, fluffy, and full of fresh citrus zing.
Step 8: Frost and Garnish
Once cupcakes are cool, generously frost each one. Top with fresh raspberries and a sprinkle of lemon zest to make them not only taste divine but look irresistible too.
How to Serve Lemon Raspberry Cupcakes Recipe
Garnishes
Adding fresh raspberries and a little zest on top of your frosted cupcakes elevates their appearance with bursts of color and adds an extra layer of fresh, tangy flavor that pairs perfectly with the sweet frosting.
Side Dishes
These cupcakes shine on their own but pairing them with a light green tea or a chilled glass of sparkling lemonade complements their citrusy brightness and makes for a refreshing pairing.
Creative Ways to Present
Consider serving your Lemon Raspberry Cupcakes Recipe on a pretty tiered cake stand to highlight their vibrant colors. You can also dust them lightly with powdered sugar or drizzle a lemon glaze over the frosting for an elegant twist that wows guests.
Make Ahead and Storage
Storing Leftovers
You can store these cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is best to keep the frosting fresh, just allow them to come to room temperature before serving.
Freezing
Both unfrosted cupcakes and frosting freeze beautifully. Wrap the cupcakes tightly in plastic wrap and place them in a freezer-safe container for up to three months. Thaw overnight in the fridge and frost before serving for an easy make-ahead dessert.
Reheating
If you prefer your cupcakes slightly warm, gently heat them in the microwave for about 10 seconds on low power. Avoid microwaving frosted cupcakes to prevent melting; warm them unfrosted and add frosting fresh for the best experience.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are ideal for this Lemon Raspberry Cupcakes Recipe as they hold their shape better during baking. However, if you must use frozen, thaw and drain them well to prevent soggy cupcakes, and fold gently into the batter.
Is it possible to make these cupcakes vegan?
Yes! You can substitute butter with vegan margarine, use plant-based milk, and replace the eggs with flax or chia egg substitutes. The flavor will still be delightful, though texture may slightly differ.
How do I prevent raspberries from sinking to the bottom?
Coating the raspberries lightly with flour before folding them into the batter helps suspend them throughout the cupcake, so you get bits of raspberry in every bite instead of only at the bottom.
Can I make the frosting ahead of time?
Absolutely! The lemon cream frosting can be made a day in advance and stored in an airtight container in the refrigerator. Bring it to room temperature and give it a quick whip before spreading on your cupcakes.
What’s the best way to keep cupcakes moist?
Storing cupcakes in an airtight container at room temperature helps maintain moisture. Also, avoid overbaking and be sure to cool them completely before frosting, as excess heat can cause frosting to melt and cupcakes to dry out.
Final Thoughts
This Lemon Raspberry Cupcakes Recipe is one of those delightful desserts you’ll come back to again and again because it offers that perfect harmony of tangy, sweet, and fruity flavors wrapped in tender, fluffy cake. Whether for a celebration, afternoon tea, or just because you deserve a little treat, these cupcakes never fail to deliver happiness in every bite. I can’t wait for you to try making them and share this bright little burst of sunshine with the people you love.
Print
Lemon Raspberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Cupcakes are a bright and delightful treat, combining zesty lemon flavor with sweet fresh raspberries. Soft and fluffy cupcakes are topped with a tangy lemon cream frosting and garnished with fresh raspberries and lemon zest, perfect for a spring or summer dessert.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
Frosting
- 1/2 cup unsalted butter (assumed to be softened, as needed for frosting)
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon (for frosting)
Garnish
- Fresh raspberries
- Lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to incorporate air. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Gently fold in the fresh raspberries and lemon zest to distribute them without crushing the berries.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners in your muffin tin. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool completely on a wire rack.
- Prepare Frosting: Beat the butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest. Beat until the frosting is smooth and fluffy, perfect for spreading.
- Frost and Garnish: Once cupcakes are fully cooled, frost each one evenly with the lemon cream frosting. Garnish with fresh raspberries and additional lemon zest for a fresh, colorful presentation.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may alter the batter consistency.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- If you prefer a smoother frosting, you may sift powdered sugar before adding it.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- You can substitute milk with almond or oat milk for a dairy-free option, but it may affect texture slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
