Raspberry Lemon Heaven Cupcakes

this RECIPE

These Raspberry Lemon Heaven Cupcakes are like sunshine in every bite—fluffy, tender lemon-infused cupcakes studded with juicy raspberries, topped with a silky, tangy lemon cream frosting. It’s a heavenly balance of tart and sweet, creamy and light. The fresh raspberries melt into little jammy pockets in the cake, while the lemon zest brings bright citrus notes that pair beautifully with the creamy butter frosting.

Perfect for spring and summer celebrations, baby showers, or a weekend baking session that turns into a mini celebration all its own. These cupcakes are as beautiful to look at as they are delicious to devour.

Ingredients

For the Cupcakes

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup fresh raspberries
• Zest of 1 lemon

The Lemon Cream Frosting

• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

For Garnish

• Fresh raspberries
• Lemon zest

Instructions

1️⃣ Preheat and Prep

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.

2️⃣ Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt
  Set aside.

3️⃣ Cream Butter and Sugar

In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each.
Mix in the vanilla extract.

4️⃣ Combine and Fold

Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry.
Gently fold in the raspberries and lemon zest.

5️⃣ Bake

Spoon the batter evenly into cupcake liners, filling about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting.

6️⃣ Make the Frosting

In a bowl, beat the butter until smooth and creamy.
Gradually mix in powdered sugar, lemon juice, and lemon zest, beating until fluffy and light.

7️⃣ Decorate & Serve

Frost the cooled cupcakes with the lemon cream frosting.
Top with a fresh raspberry and a sprinkle of lemon zest.
Serve and watch them disappear!

Notes

• Use room temperature ingredients for the best texture.
• Fold in the raspberries gently to avoid breaking them—this helps keep the batter light and airy.
• If using frozen raspberries, toss them in a bit of flour before folding to prevent sinking.
• Want extra lemony flavor? Add a few drops of lemon extract to the batter or frosting.

Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baked
Cuisine: American / Spring-Inspired
Diet: Vegetarian
Keywords: raspberry lemon cupcakes, lemon raspberry dessert, spring cupcake recipe, lemon buttercream frosting, fresh raspberry cupcakes

Equipment

• Mixing bowls
• Hand or stand mixer
• Muffin tin
• Cupcake liners
• Microplane or zester
• Frosting spatula or piping bag
• Cooling rack

Nutrition (Per Cupcake, Approx.)

Calories: 260
Sugar: 21g
Fat: 14g
Sodium: 110mg
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Helpful Tips

• Don’t overmix the batter once the flour is added—this keeps the cupcakes soft and tender.
• Use a cookie scoop for even cupcake portions.
• Want extra raspberry flavor? Add a spoonful of raspberry jam into the center of the cupcakes before baking.
• Store in an airtight container at room temp for 1 day or refrigerate for up to 3 days.

Conservation and Storage

• Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes can be kept in the refrigerator for up to 3–4 days.
• Freeze unfrosted cupcakes for up to 2 months. Thaw overnight before frosting.

Substitutions and Variations

• Swap raspberries for blueberries, blackberries, or a mix.
• Use lemon curd as a filling for a surprise inside!
• For a lighter frosting, try a lemon whipped cream topping instead of buttercream.
• Want dairy-free? Use plant-based butter and milk.

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh is best! Bottled lemon juice won’t give the same brightness or flavor as fresh zest and juice.

Can I use frozen raspberries?
Yes—just don’t thaw them first and toss lightly in flour before folding into the batter.

How do I get that perfect swirl on top?
Use a piping bag with a large round or star tip for bakery-style swirls. Chill frosting for 10 minutes before piping for more defined shapes.

Do these cupcakes travel well?
They do! Chill before transporting so the frosting stays firm, and pack them in a cupcake carrier.

Conclusion

These Raspberry Lemon Heaven Cupcakes are the perfect blend of light, fruity, and luscious. Whether you’re baking for a celebration or just craving something bright and homemade, these cupcakes deliver sunshine in every bite. The fresh berries, lemony aroma, and creamy frosting are enough to lift anyone’s mood—and trust me, they taste even better than they look.

More Spring-Inspired Sweets:

• Strawberry Shortcake Cupcakes
• Lemon Blueberry Layer Cake
• Raspberry Almond Tartlets

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