Description
These Lemon Raspberry Cupcakes are bursting with tart lemon flavor and juicy raspberries, topped with silky lemon frosting for a bakery-style treat. Perfect for spring brunches, birthdays, or any day that needs a pop of sunshine!
Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tablespoon lemon zest
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¼ cup fresh lemon juice
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½ cup sour cream
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½ teaspoon vanilla extract
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1 cup fresh raspberries (tossed in 1 tablespoon flour)
For the Lemon Frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
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1–2 tablespoons heavy cream or milk (as needed for consistency)
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Pinch of salt
Optional Garnish:
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Fresh raspberries
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Lemon zest curls
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Edible flowers
Instructions
1. Preheat Oven and Prep Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, cream butter and sugar with a mixer until light and fluffy, 2–3 minutes.
4. Add Eggs, Lemon, and Vanilla
Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla; mix to combine.
5. Combine with Dry Ingredients
Add flour mixture in three parts, alternating with sour cream, starting and ending with flour. Mix just until combined.
6. Fold in Raspberries
Gently fold in flour-coated raspberries with a spatula.
7. Fill and Bake
Divide batter evenly into cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely.
8. Make the Frosting
Beat softened butter until creamy. Gradually add powdered sugar, lemon juice, zest, salt, and cream (if needed) until smooth and fluffy.
9. Frost and Decorate
Pipe or spread frosting on cooled cupcakes. Garnish with a fresh raspberry and lemon zest curls.
Notes
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Use fresh lemons for best flavor—zest before juicing.
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Don’t overmix once flour is added to keep the crumb light.
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For mini cupcakes, reduce bake time to 10–12 minutes.
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Store frosted cupcakes in the fridge up to 4–5 days; bring to room temperature before serving.