Lemon raspberry cupcakes are such a delightful treat with the combination of fresh tangy lemon cake and sweet raspberry jam buttercream.
This lemon raspberry cupcake recipe with homemade lemon cupcakes and raspberry buttercream icing is the perfect treat to bring to parties or make as a cheer up dessert. Enjoy them after a yummy dinner of BBQ chicken taquitos or apricot glazed ham.
Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes
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Lemon Raspberry Cupcake Ingredients
- Flour – All purpose flour.
- Baking powder – For leavening. Make sure it’s baking powder and not baking soda.
- Salt – Regular table salt.
- Butter – Unsalted, softened. If you use salted butter, skip the table salt.
- Sugar – White, granulated.
- Lemon – For fresh juice and zest.
- Eggs – Large.
- Vanilla – Real vanilla extract, not imitation.
- Milk – Whole milk is best in this recipe.
- Raspberry buttercream frosting – Butter, powdered sugar, vanilla, raspberry jam, milk.
- Optional garnish – Fresh raspberries, lemon slices.
How do you make lemon raspberry cupcakes? (step-by-step)
⭐ First, in medium bowl, mix flour, baking powder & salt. Set dry mixture aside.
⭐ Then, in a large bowl, beat together the butter and sugar until light and fluffy. Add eggs, one at a time. Mix in the zest and juice of the lemon and the vanilla.
⭐ Next, alternately add in the flour mixture and milk, about half at a time, beating just until blended. Pour batter into lined muffin tin and bake until a toothpick inserted in center comes out clean.
⭐ Then, while cupcakes are baking, whip butter until fluffy, add the powdered sugar until it is all combined, and whip in the vanilla extract and raspberry jam. Whip in the milk until desired consistency is reached.
⭐ Finally, when cupcakes are baked and cooled, pipe the raspberry buttercream on top and garnish with a fresh raspberry.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can I use fresh raspberries in this recipe?
In the batter
If you’ like to stir some in the batter you sure can. Coat them first in flour, then gently stir them into the prepared batter. Bake as normal.
In the frosting
I would not substitute fresh strawberries for the jam in your frosting, as it will water the frosting down and change the consistency. If you would like texture in your frosting, try using seeded jam or preserves instead of seedless.
Can you make lemon cupcakes with raspberry frosting ahead of time?
Yes, you can prep these a few days ahead, but for best results wait to frost them until the day you’re going to serve.
You can make the cupcakes as well as the frosting, just keep them separate until it’s nearly time to chow down.
Storage and leftovers
How to store lemon raspberry cupcakes?
These can be kept at room temperature for about a day, but any longer than that and it’s best to refrigerate. Store in a sealed airtight container.
How long do lemon raspberry cupcakes last?
At room temp about a day, 3 – 4 days in the refrigerator, and several months if frozen.
Can you freeze lemon raspberry cupcakes?
The cupcake part of this recipe can be frozen for several months. Allow the cupcakes to cool, then store in an airtight freezer safe container for 3 – 6 months. They will still be edible past that time, but the quality and flavor may not be as good.
It is better not to freeze the cupcakes with frosting.
Tips, tricks, and frequently asked questions
Can I use this recipe to make a cake?
Absolutely! This would be delicious baked in a cake pan, bundt pan, or a couple of loaf tins.
How do I make sure the cake is rich and fluffy?
Be sure to measure your ingredients properly, especially the flour. Also, don’t substitute for low fat ingredients or different types of flour. It’s important for the flavor to use the exact ingredients called for.
What to eat with raspberry lemon cupcakes (serving suggestions)
These are bright and yummy, perfect after a dinner of broccoli mac and cheese or BBQ chicken taquitos. For sides try some Mexican corn salad or twice baked potatoes.
Other awesome cupcakes to try
- Apple cider cupcakes
- Pumpkin spice cupcakes with eggnog frosting
- Mocha cupcakes
- Christmas tree cupcakes
- Valentine’s cupcakes
- See all our yummy cupcake recipes
Raspberry recipes to make next
- Raspberry cheesecake cookies
- Raspberry cobbler
- Raspberry ricotta pancakes
- Two ingredient raspberry dumplings
- See all our yummy raspberry recipes
More delicious lemon recipes
- Homemade lemonade
- Triple lemon poke cake
- Lemon pudding cookies
- Easy lemon pie
- Lemon bar recipe
- See all our awesome lemon recipes
Tools we love
- Wilton Extra Large Round Piping Tip – We love this tip (it’s the one we used in this recipe).
- Wilton 24-Cup Perfect Results Mega Muffin Pan – the perfect size cupcake pan for a crowd!
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How to Make Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes
Ingredients
Cupcakes
- 2 ⅓ cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 sticks butter unsalted, softened
- 1 ¼ cups sugar white granulated
- 3 eggs large
- 1 lemon
- 1 teaspoon real vanilla extract
- ⅔ cup whole milk
Buttercream Frosting
- 3 sticks butter unsalted, softened
- 1 pound powdered sugar (16 ounces)
- 1 teaspoon vanilla extract
- 1 jar seedless raspberry jam 18 ounces
- 2 tablespoons milk
- optional garnish fresh raspberries, lemon slices
Instructions
- Preheat oven to 350F.
- In medium bowl, mix flour, baking powder and salt; set aside dry ingredients.
- In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add in eggs, one at a time. Mix in the zest and juice of the lemon and the vanilla.
- Alternately add in the flour mixture and milk, about half at a time, beating just until blended.
- Divide batter evenly into a lined muffin tin, until each is about half to two-thirds full. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
- Remove cupcakes from pans and cool on a wire rack. While cupcakes are cooling, prepare buttercream.
- In a large mixing bowl whip the 3 sticks of butter with an electric mixer until fluffy. Gradually add in the powdered sugar until it is all combined.
- Next whip in the vanilla extract and raspberry jam. Whip in the milk 1 tablespoon at a time until desired consistency.
- Pipe frosting onto cooled cupcakes and garnish as desired.
Notes
Nutrition
Lemon Raspberry Cupcakes
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Janet says
These not only look like perfection, but the flavor combo is even more perfect for this time of year!
Anna says
I don’t know what I enjoyed more: the cupcakes or the frosting! They are both so delicious!
Betsy says
So moist! So delicious! The bright lemon flavor of the cupcakes juxtaposed with the incredible creamy raspberry frosting? AMAZING! I think I need to go eat another one! Yum, yum, yum!!!