Lemon Raspberry Cupcakes

Moist lemon cupcakes, raspberry frosting made with fresh raspberries – this lemon raspberry cupcake recipe is the best!

The fluffy lemon cupcakes are citrusy and light while the luscious raspberry buttercream on top compliments it perfectly and adds a touch of fruity decadence. Make this recipe, you deserve it!

Do you love lemon recipes as much as we do? Try these Lemon Blueberry Sheet Cake, Lemon Drizzle Cupcakes and Lemon Loaf!

I love cupcakes so much! It’s the perfect amount of indulgence without being overbearing. They’re small and full of all of the flavor and fluffiness we love from a normal piece of cake but it’s packed into this cute little treat that’s so fun to eat.

After all, these lemon cupcakes with raspberry buttercream are a piece of cake to make. (ok no more puns, I promise) These raspberry lemon cupcakes truly up the ante. Similar to my lemon olive oil cake, they’re full of lemon flavor complimented by sweet and tart fresh raspberry flavor – it’s such a good flavor combination.

Not only are these super easy to make, but they come together in under an hour, you’ve got the lemony cake with the raspberry buttercream… and it’s just a real treat. More like a dream! 

Ingredients

A few simple ingredients go a long way for this cupcake recipe.

For the lemon cupcakes you’ll need:

• melted unsalted butter and vegetable oil – for moisture and fluffiness
• sugar – for a little sweetness and moisture
• eggs – to hold it all together
• sour cream and whole milk – sour cream is great for taste and compliments the tang of the citrus really well while whole milk provides moisture to the cupcakes
• the flavors: vanilla extract, lemon extract, lemon zest, and lemon juice (be sure to use fresh lemons and fresh lemon juice for the ultimate flavor)
• All-purpose flour
• the leaveners: baking powder, baking soda
• a little bit of kosher salt – because every recipe needs salt. Non-negotiable.

how to make lemon raspberry cupcakes

• Start by preheating the oven to 350 degrees. In a large bowl, whisk together melted butter, oil, and sugar for 1-2 minutes, until well combined. Then add eggs, one at a time. (You can use an electric mixer / hand mixer or stand mixer or you can just whisk together by hand)

• Once eggs are incorporated, add sour cream, milk, vanilla extract, lemon extract, lemon zest, and lemon juice. Whisk until fully combined.

• In a separate bowl, combine the dry ingredients – all purpose flour, baking powder, baking soda, and salt. Whisk together.

• Then add flour mixture to the wet ingredients and mix until just combined.

• Line a 12-cup muffin pan / cupcake pan with cupcake liners and fill each cup with cupcake batter about 3/4 full (about 3 tbsps of batter). Bake cupcakes for 20-22 minutes, until a toothpick comes out clean.

• Make the buttercream! Add 1 cup (2 sticks) of unsalted room temperature butter to stand mixer using the paddle attachment. Beat on low speed, gradually increasing to medium speed. Beat butter for about 2 minutes then add raspberries. Continue to mix and then gradually begin adding powdered sugar, 1 cup at a time. Once powdered sugar is added, gradually add heavy cream and raspberry extract (if using raspberry extract is optional but does produce the best results)
• Optional – add raspberry buttercream to a piping bag (I used the wilton piping tip 1M)
• Let the cupcakes cool completely on a wire rack and then add raspberry buttercream to the tops of the cupcakes and eat! For garnish, use fresh raspberries or lemon slices.

Tips for Making Cupcakes

These lemon raspberry cupcakes are super easy to make but there’s always some helpful tips to guide you along the way! Check it out below!

• Do not over mix your batter. This will cause the cupcakes to sink in the oven and will also cause them to be tough. As soon as the flour is mixed in, stop mixing.
• Allow the cupcakes to cool completely prior to adding the buttercream. This ensures that the buttercream doesn’t melt and that the cupcakes are completely finished cooking!
• Do not overfill the cupcake liners. About 3/4 the way full is perfect!
• Check your cupcakes! Bake the cupcakes at the recommend time and then use a toothpick to see if it comes out clean (or with just a few crumbs). If they’re still a bit undone, add back into the oven and continue to bake for another 3 minutes.

How to store cupcakes

Store cupcakes on the counter top at room temperature for up to two days. You can also store them in the refrigerator in an airtight container for up to 4 days. Of note, cupcakes stored in the refrigerator tend to dry out a bit quicker, so I do not recommend storing these lemon raspberry cupcakes in the fridge unless absolutely necessary.

If storing on the counter top, be sure that the cupcakes are out of the sun so that the buttercream does not melt!

Can i freeze cupcakes?

Yes! You can freeze cupcakes for up to three months. Wrap each cupcake individually in plastic wrap and place in a plastic airtight container (glass works too!). When you’re ready to eat them, let them sit at room temperature until completely thawed.

FAQs

Recipe substitutions

• To make these lemon raspberry cupcakes vegan: swap out butter for vegan butter for both the cupcake and the raspberry buttercream. Swap sour cream for vegan sour cream or full fat canned coconut milk. All measurements can be kept the same.
• To make these cupcakes dairy free, follow the same steps to make them vegan.
• For gluten free options, I recommend using Bob Red Mill’s Gluten Free 1-to-1 Baking Flour. Keep the measurements the same.

More Cupcake Recipes!

• Chocolate Cupcakes with Espresso Buttercream
• Matcha Cupcakes with Raspberry Buttercream
• Funfetti Cupcakes with Almond Buttercream
• Pumpkin Dream Cupcakes
• Lemon Meringue Cupcakes