Oh, these Lemon Raspberry Cupcakes! They are just pure sunshine in cupcake form, if you ask me. I swear, one bite and you’ll understand why they’re a go-to for any occasion. We’re talking about this perfect little dance between bright, zesty lemon and sweet, slightly tart raspberries, all wrapped up in the most incredibly moist little cake. My friend Brenda first made these for a summer picnic ages ago, and I practically begged her for the recipe. It’s like she bottled the essence of a perfect spring day into these cupcakes, and now, well, they’re a staple in my baking rotation for good reason!

Why You’ll Love These Lemon Raspberry Cupcakes

Honestly, what’s not to love? These little gems are packed with so much goodness:

Seriously Moist Texture: We’re talking melt-in-your-mouth, no dry crumbs allowed!
Bright & Sunny Flavors: That zingy lemon mixed with fresh raspberries? Pure magic.
Super Easy to Make: Even if you’re a baking newbie, you’ll nail these.
Looks Gorgeous: The swirls of pink and yellow are just so pretty, especially with a fresh raspberry on top.
Perfect for Any Time: Birthdays, brunches, or just a Tuesday treat – they fit right in.

Gather Your Ingredients for Perfect Lemon Raspberry Cupcakes

Alright, let’s get our baking game faces on! To whip up these delightful Lemon Raspberry Cupcakes, you’ll want to have everything prepped and ready to go. Trust me, having all your ingredients measured out beforehand makes the whole process so much smoother, so don’t skip this part!

First up, for the star of the show – the cupcakes themselves:

1 ½ cups all-purpose flour (the foundation for our fluffy cakes!)
1 teaspoon baking powder and ½ teaspoon baking soda (hello, lift and tenderness!)
¼ teaspoon salt (just a pinch to balance everything out)
½ cup unsalted butter, softened (make sure it’s nice and creamy, not melted!)
1 cup granulated sugar (for that perfect sweetness)
2 large eggs (room temperature is key here, folks!)
1 teaspoon vanilla extract (for that lovely warm aroma)
½ cup buttermilk (this is your secret for extra moistness!)
¼ cup fresh lemon juice and 1 tablespoon lemon zest (get ready for that bright, zesty punch!)
½ cup fresh raspberries, chopped (these little gems add pops of color and flavor)

And for the dreamy lemon frosting that just ties it all together:

1 cup unsalted butter, softened (yep, more of that lovely creamy butter)
3 cups powdered sugar (for that super smooth texture)
¼ cup fresh lemon juice (more zing, please!)
1 teaspoon vanilla extract
2 tablespoons milk (just enough to get it perfectly spreadable)
A few fresh raspberries for decorating (because presentation matters!)

Oh, and a little tip from my kitchen to yours: Make sure your buttermilk and eggs are at room temperature. It really makes a difference in how well everything combines. If you don’t have buttermilk handy, don’t sweat it! Just whisk 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for about 5 minutes. Easy peasy! You can find other handy baking tips like this over on my banana bread with zucchini post too!

Step-by-Step Guide to Making Lemon Raspberry Cupcakes

Alright, let’s get down to business and bake up these beauties! Making these Lemon Raspberry Cupcakes is a straightforward process, and honestly, that’s part of why I love them so much. Follow these steps, and you’ll have little cups of sunshine ready in no time! You can find more baking how-tos on all sorts of recipes here, but let’s focus on these right now.

Preparing the Cupcake Batter

First things first, get that oven preheated to 350°F (175°C) and line your muffin tin with those cute paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt – this is our dry team. Now, grab a big bowl for the wet ingredients. Cream together the softened butter and sugar until it’s nice and fluffy; this is where the magic starts! Beat in your eggs one at a time, then stir in that lovely vanilla extract. In a little bowl, give the buttermilk, fresh lemon juice, and lemon zest a good whisk. Now, here’s the crucial part: alternate adding your dry mixture and your wet mixture to the butter and sugar, starting and ending with the dry stuff. Mix until it’s *just* combined – seriously, don’t overmix, or they won’t be as tender! You can see how I emphasize this in my cheesecake bars recipe too. Finally, gently fold in those chopped raspberries. You want to see those pretty pink streaks without crushing them too much.

Baking and Cooling Your Lemon Raspberry Cupcakes

Spoon that gorgeous batter into your prepared muffin cups, filling each one about two-thirds full. Don’t overfill them, or you’ll have overflow! Pop them into the preheated oven and bake for about 18-22 minutes. You’ll know they’re ready when a wooden skewer or a toothpick inserted into the center comes out clean. Let them hang out in the muffin tin for about 5 minutes to cool down a bit before carefully transferring them to a wire rack. It’s super important to let them cool completely before you even *think* about frosting them – warm cupcakes and frosting are a messy disaster waiting to happen, trust me! Cooling is just as important as the baking itself, much like when I make my famous apple crumble.

Crafting the Creamy Lemon Frosting

While those cupcakes are cooling, let’s whip up the frosting. In a large bowl, beat the softened butter until it’s wonderfully creamy and smooth. Gradually add the powdered sugar, alternating with the fresh lemon juice. Keep beating until everything is well combined and looks beautifully creamy. Stir in the vanilla extract and the milk, adding just enough milk to get the frosting to the perfect spreadable consistency. You want it smooth, luscious, and ready to go on those cooled cupcakes. I love to pipe it on, but a simple spatula works beautifully too. For that extra touch, add a fresh raspberry right on top!

Tips for the Best Lemon Raspberry Cupcakes

Okay, so you’ve got the recipe, you’ve got the ingredients, but how do we make sure these Lemon Raspberry Cupcakes are absolutely, positively perfect every single time? It all comes down to a few little tricks I’ve picked up over the years. First off, and I can’t stress this enough, make sure your butter, eggs, and buttermilk are at room temperature. Cold ingredients just don’t cream together as nicely, and it can lead to a denser cake. I’ve seen this happen more times than I care to admit, and it’s a shame when you’re aiming for that light, airy texture. If you forget to take them out of the fridge, just pop the eggs in a bowl of warm water for a few minutes, and cut the butter up into smaller pieces to warm up faster. It’s a lifesaver, just like my zucchini bread recipe!

Also, remember that bit about not overmixing when you add the dry ingredients? That’s gold! Overmixing develops the gluten in the flour a bit too much, which can make your cupcakes tough instead of tender. Give it a gentle fold until *just* combined, and don’t worry if there are a few little streaks of flour left; they’ll disappear as you fold in your raspberries. Speaking of raspberries, if you’re using frozen ones, don’t thaw them first! Toss them in the batter while they’re still frozen. This helps prevent them from bleeding all their color into the batter and making a uniformly pink mess. You want those lovely little pops of red, right? For more baking tricks, check out my banana bread tips!

Frequently Asked Questions about Lemon Raspberry Cupcakes

Got questions? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any doubts you might have about these delightful little Lemon Raspberry Cupcakes.

Can I use frozen raspberries?

Yes, totally! You can absolutely use frozen raspberries. The trick is not to thaw them first. Just toss them into the batter while they’re still frozen. This helps keep them from bleeding their color too much and making the whole batter go pink, and they’ll still bake up beautifully within the cupcakes. Like I said in my tips, it’s a great little hack! For more freezer-friendly ideas, check out my frozen berry pie.

How long do these cupcakes last?

These Lemon Raspberry Cupcakes are best enjoyed within 2-3 days when stored in an airtight container at room temperature. If you’re in a super warm climate or your kitchen runs hot, you might want to pop them in the fridge, but they can sometimes get a little firmer. Just bring them back to room temp before serving if you do chill them.

Can I make these lemon raspberry cupcakes dairy-free?

You sure can make them dairy-free with a few simple swaps! For the cupcake part, you can use a dairy-free milk (like almond or soy) to make your own buttermilk substitute and a vegan butter substitute instead of the butter. For the frosting, use vegan butter and a dairy-free milk. The powdered sugar and lemon juice are naturally dairy-free. It’s easily done, and you can see a similar swap in my vegan chocolate chip cookies!

My cupcakes sank in the middle, what went wrong?

Oh, that sneaky sinking! It usually happens for a couple of reasons. One is opening the oven door too early while they’re still baking – the sudden change in temperature can make them collapse. Another common culprit is overmixing the batter after adding the dry ingredients, which can develop too much gluten. Lastly, if you used too much leavening (baking soda/powder), they might rise fast and then fall. Try to stick to the measurements and resist peeking too early!

Nutritional Information

Just a friendly heads-up, the nutritional info below is an estimate – you know how recipes can vary slightly depending on the exact ingredients you use! But it should give you a good idea of what you’re working with. Enjoy these little bites of happiness!

Serving Size: 1 cupcake
Calories: 350
Fat: 18g
Sugar: 45g
Carbohydrates: 48g
Protein: 3g

Share Your Lemon Raspberry Cupcake Creations!

So, how did your Lemon Raspberry Cupcakes turn out? I’d absolutely LOVE to hear all about it! Did you try any fun variations? Please, please, please drop a comment below and let me know what you think, or even rate the recipe! And if you snapped some pictures (because these are picture-perfect!), tag me or use the hashtag so I can see your amazing creations. You can also learn more about my baking adventures on my About page or reach out via my Contact page if you have any questions!

Lemon Raspberry Cupcakes

Author: freddyrecipes.com
Total Time: 40 min
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Moist lemon cupcakes swirled with fresh raspberries and topped with a creamy lemon frosting.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup fresh raspberries, chopped
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
¼ cup fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons milk
Fresh raspberries for garnish

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, whisk together the buttermilk, lemon juice, and lemon zest.
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped raspberries.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting: In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, alternating with the lemon juice, until smooth and creamy.
Stir in the vanilla extract and milk until the frosting reaches your desired consistency.
Frost the cooled cupcakes and garnish with fresh raspberries.

Notes

Ensure your buttermilk and eggs are at room temperature for best results.
Do not overmix the batter after adding the dry ingredients.
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Prep Time: 20 min
Cook Time: 20 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 45g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: lemon raspberry cupcakes, raspberry cupcakes, lemon cupcakes, easy cupcakes, homemade cupcakes, dessert recipe, baking