Why You’ll Love This Recipe

Lemon Cupcakes with Raspberry Buttercream Frosting are a bright, cheerful treat that balances the tangy zest of lemon with the sweet, fruity richness of raspberries. These cupcakes are perfect for spring and summer celebrations, bridal showers, or simply when you crave something light yet indulgent. The tender crumb of the lemon cake paired with the creamy, vibrant raspberry frosting makes every bite irresistible.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cupcakes

flourgranulated sugarsaltbaking powdersoftened unsalted buttereggswhole milkfresh lemon juicelemon zestvanilla extract

For the Raspberry Buttercream

unsalted buttersifted confectioners’ sugarraspberry pureevanilla extractsalt

directions

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

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract.

Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined.

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely before frosting.

For the buttercream, beat the butter until creamy.

Gradually add the confectioners’ sugar, beating well after each addition.

Mix in the raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.

Frost the cooled cupcakes generously with the raspberry buttercream.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 18-20 minutesCooling and frosting time: 30 minutesTotal time: 70 minutes

Variations

Substitute lime for lemon for a tropical twist.

Use a mix of raspberry and strawberry puree for a berry medley buttercream.

Add a raspberry jam filling inside the cupcakes for an extra surprise.

Top with fresh raspberries or edible flowers for a beautiful finish.

storage/reheating

Store Lemon Cupcakes with Raspberry Buttercream in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let refrigerated cupcakes come to room temperature before serving to soften the buttercream. You can freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

Can I make the buttercream ahead of time?

Yes, store it in the fridge for up to 3 days and rewhip before using.

What if my buttercream is too runny?

Add more confectioners’ sugar or chill it briefly to firm it up.

Can I use frozen raspberries for the puree?

Yes, thaw and strain them to remove excess liquid before using.

How do I make a thicker cupcake batter?

Slightly reduce the milk if a thicker consistency is desired.

Do I have to strain the raspberry puree?

Straining is optional, but it removes seeds for a smoother frosting.

Can I double the recipe?

Absolutely, just make sure to bake in batches if needed.

Are these cupcakes suitable for kids?

Yes, they are sweet, fruity, and kid-friendly.

Can I pipe the buttercream?

Yes, it pipes beautifully with a standard or decorative tip.

What type of flour works best?

All-purpose flour is ideal for these cupcakes.

Conclusion

Lemon Cupcakes with Raspberry Buttercream Frosting are a delightful combination of zesty and sweet that can brighten up any table. Their vibrant flavors and stunning appearance make them a perfect choice for celebrations or a simple afternoon treat. Try them once, and they’ll likely become a favorite for both you and anyone lucky enough to share them.