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Homemade Lemon Raspberry Cupcakes filling, topped with lemon buttercream, a fresh raspberry, and candied lemon peel, shown with a bite revealing the juicy center.

Lemon Raspberry Cupcakes

5 from 1 vote
Bright, tangy, and sweet, these Lemon Raspberry Cupcakes are the perfect summer treat with fresh raspberries and zesty lemon. Easy enough for a Sunday bake with the kids, yet impressive enough for parties.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes:
  • ½ cup Unsalted butter - Room temperature
  • 1 cup Granulated sugar
  • 2 Eggs - Room temperature
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Almond extract - Optional, highly recommended
  • 1 tablespoon Lemon zest - From 1–2 lemons
  • ¼ cup Fresh lemon juice
  • 1 ½ cups All-purpose flour
  • ½ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Buttermilk - Room temperature
  • 1 cup Raspberries - Fresh or frozen (not thawed)
Frosting:
  • 8 oz Cream cheese - Softened
  • ¼ cup Unsalted butter - Softened
  • 1 teaspoon Lemon zest
  • 2–2.5 cups Powdered sugar - Adjust to taste
  • 4–6 Raspberries - For garnish (optional)

Equipment

  • 12-cup muffin tin (Standard size)
  • Electric mixer (Hand or stand mixer)
  • Microplane zester (For zesting lemons)
  • Measuring cups & spoons (Dry and liquid)
  • Medium cookie scoop (For even batter distribution)
  • Cooling rack (To cool cupcakes evenly)

Method
 

  1. Preheat oven to 350°F and line muffin tin with paper liners.
  2. Bring butter and eggs to room temp, zest lemons, and wash raspberries.
  3. Cream butter and sugar until pale and fluffy.
  4. Add eggs one at a time, then mix in extracts, lemon zest, and juice.
  5. Alternate adding dry ingredients and buttermilk to the mixture.
  6. Gently fold in raspberries with minimal stirring.
  7. Fill liners, bake for 18–22 minutes, and check for doneness.
  8. Cool cupcakes in pan for 5 minutes, then transfer to rack.
  9. Beat cream cheese and butter, then add lemon zest and powdered sugar.
  10. Frost cooled cupcakes and optionally garnish with raspberries.

Nutrition

Serving: 1CupcakeCalories: 290kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 26gVitamin A: 500IUVitamin C: 3mgCalcium: 45mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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