Lemon Cupcakes with Raspberry Buttercream Frosting Recipe

Why You’ll Love This Recipe

Lemon Cupcakes with Raspberry Buttercream Frosting are bright, fruity, and beautifully balanced with sweet and tart flavors. The soft, zesty lemon cupcakes pair perfectly with the creamy raspberry frosting for a dessert that’s as gorgeous as it is delicious. Perfect for spring celebrations, birthdays, or anytime you want a bakery-style treat at home.

ingredients

this Recipe

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

For the lemon cupcakes:
all-purpose flourbaking powderbaking sodasaltunsalted buttersugareggsvanilla extractfresh lemon juicelemon zestbuttermilk

For the raspberry buttercream:
unsalted butter (softened)powdered sugarfresh or frozen raspberriesvanilla extractpinch of saltheavy cream or milk (as needed)

directions

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.

Alternately add the dry ingredients and buttermilk, mixing just until combined.

Divide batter evenly among cupcake liners, filling about 2/3 full.

Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

To make the frosting, puree raspberries and strain through a sieve to remove seeds.

In a large bowl, beat butter until creamy. Add powdered sugar, raspberry puree, vanilla, and salt. Beat until smooth and fluffy, adding cream if needed for consistency.

Pipe or spread raspberry buttercream on cooled cupcakes. Garnish with fresh raspberries or lemon zest if desired.

Servings and timing

This recipe yields 12 cupcakes.Preparation time: 20 minutesBaking time: 18–20 minutesCooling and decorating time: 30 minutesTotal time: approximately 1 hour 10 minutes

Variations

Use a raspberry jam instead of puree for a stronger berry flavor.

Add a raspberry filling inside each cupcake for a surprise bite.

Top with a lemon glaze under the frosting for extra zing.

Use freeze-dried raspberries for a more intense pink color and berry punch.

Make mini cupcakes for bite-sized treats.

storage/reheating

Store frosted cupcakes in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 4 days.Bring to room temperature before serving for best flavor and texture.Freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to enjoy.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

Can I use frozen raspberries?

Yes, just thaw and strain them before using in the frosting.

Why is my frosting too soft?

Add more powdered sugar or chill briefly to thicken.

Can I make the cupcakes ahead?

Yes, bake a day ahead and frost before serving.

Can I use store-bought frosting?

You can, but homemade raspberry buttercream gives the best flavor.

Do I need a piping bag?

No, you can spread the frosting with a knife or spoon.

Can I double the recipe?

Yes, double all ingredients for 24 cupcakes.

How do I make them extra moist?

Don’t overmix the batter and be sure not to overbake.

Can I make them gluten-free?

Use a gluten-free 1:1 flour substitute.

Can I add lemon extract?

Yes, for a stronger lemon flavor without extra juice.

Conclusion

Lemon Cupcakes with Raspberry Buttercream Frosting are a burst of sunshine and sweetness in every bite. With their tender crumb, citrusy zing, and berry-bright finish, they’re as pretty as they are tasty. Bake a batch for your next gathering, and watch them disappear in no time.

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