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) However, these raspberry lemon cupcakes truly up the ante. 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!
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)
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 ¾ 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 ¾ 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.
how can i get my cupcakes moist?
The key is fats - oil, butter, sour cream specifically in regards to this recipe. Also, the amount of sugar used also contributes to moist cupcakes. All of these ingredients come together to make these lemon raspberry cupcakes super moist and fluffy!
can I use raspberry jam instead of fresh raspberries?
Absolutely, you can use 2-3 tbsps of raspberry jam instead of fresh raspberries for the buttercream.
do I have to use a piping bag to add the frosting?
nope, you can use a ziploc bag or just pile on the icing with a spoon.
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.
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Light and fluffy lemon cupcakes with a beautiful raspberry buttercream - these lemon raspberry cupcakes are a hit and the perfect dessert!
Prep Time: 20mins
Cook Time: 20mins
Cooling Time 20mins
Total Time: 1hr
1 12 cup Muffin Pan
Wilton 1M Piping Tip optional
Piping Bags optional
1 ¾cupall-purpose flour
1cupunsalted butterroom temperature
1tbspraspberry extract (optional)
Preheat oven to 350 degrees F. In a large mixing bowl, combine butter, oil, and sugar. Whisk together for 1-2 minutes, then add eggs. Continue to whisk until eggs are fully incorporated and then add sour cream, milk, vanilla extract, lemon extract, lemon zest, and lemon juice. Whisk all ingredients together until a smooth batter forms.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together and add to the wet ingredients. Fold into the wet ingredients until just combined.
Spray a 12-cup muffin pan with oil. Add cupcake liners and fill each cup ¾. Bake for 20-22 minutes, until a toothpick comes out clean.
While cupcakes are baking, make the raspberry buttercream. In the bowl of a stand mixer with the paddle attachment, add room temperature butter and beat butter on medium speed for 3 minutes. Add raspberries and continue to beat together for another minutes.
Scrape down the sides of the bowl and add 1 cup of powdered sugar, continuing to mix on medium speed for 1 minutes, then increasing the speed to high for about 10 seconds. Reduce speed back to medium and add powdered sugar. Repeat until all powdered sugar is added.
Continue to mix on medium speed and slowly add heavy cream, one tablespoon at a time. If using, add raspberry extract. Place in the refrigerator until lemon cupcakes are fully cooled and ready to be iced.
These cupcakes are better than the ones I buy at the store!! I cannot believe I made something so fluffy and light and delicious! I'm so happy to have found this recipe, I cannot wait to try more of your recipes!
The lemon raspberry flavor was spot on and the cupcake texture is SO fluffy and moist. Will be making these again for a birthday party!
So glad that you enjoyed it!
I was hosting a few friends for tea and this cupcakes were a big hit. Fluffy, and delicious, I am making these again soon.
My favorite! I made these for my daughter’s birthday! They were a real crowd pleaser. Definitely making them again soon.
Thank you! So happy to hear that they were a hit!
You did great with these cupcakes because they were so moist! I cannot wait to make them again!
First of all your photography drew me in and the recipe sealed the deal!! I had such a fun time baking these cupcakes and i deeply enjoyed the warm sunny flavor they held!!
I made these for my pickleball class and everyone was thrilled. As someone who rarely bakes I appreciate all the tips and expertise!
Thank you so much, I'm happy to hear this!
We had these for my friend's birthday party today and everyone raved about them! Thank you!
I'm so glad to hear that, thank you!
Now, my cupcakes weren't as beautiful as yours lol. But omg the flavor was definitely there! Love lemon desserts, and you pairing I with the raspberry buttercream was perfect!
Thanks Crystal! I'm sure yours were beautiful too!
Anything raspberry and I'm onboard, but the raspberry and lemon together in this dessert has me hooked. I'll be making these more often this summer, for sure.
So glad to hear!