These Raspberry Lemon Heaven Cupcakes bring together the brightness of lemon and the juicy sweetness of raspberries in one delicious treat. The cupcakes are soft, light, and bursting with citrus flavor, while the raspberry buttercream adds a luxurious, fruity finish. It’s the kind of dessert that tastes like sunshine and makes any gathering feel special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
zest of 1 lemon
½ cup milk (whole or 2%)
juice of ½ lemon (about 2 tbsp)
½ cup fresh raspberries (plus extra for garnish)
Directions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large bowl, I beat the butter and sugar until light and fluffy, about 3 minutes. I add the eggs one at a time, mixing well after each, then stir in the lemon zest.
In a small bowl, I whisk the milk with the lemon juice.
Then I alternately add the flour mixture and the milk-lemon mixture to the butter mixture, starting and ending with flour, and mix until just combined.
After that I gently fold in the raspberries, trying to keep some whole.
I divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. I let them cool completely.
For the frosting, I beat softened butter with powdered sugar until creamy. I puree raspberries and strain out the seeds, then gradually beat the raspberry puree into the buttercream until smooth and fluffy.
I frost the cooled cupcakes using a piping bag or spatula, and garnish each with a fresh raspberry and a twist of lemon zest.
Servings and timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: approx. 280 kcal per cupcake
Variations
I sometimes swap out the raspberries for blueberries or strawberries for a different berry flavor. If I want a more intense lemon kick, I add a teaspoon of lemon extract to the batter. For a fun twist, I occasionally use a lemon curd filling inside the cupcakes before frosting them.
Storage/Reheating
I store these cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To bring back their softness, I let refrigerated cupcakes sit at room temperature for about 20 minutes before serving. I don’t recommend freezing them once frosted, but the unfrosted cupcakes can be frozen for up to a month.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but I prefer fresh raspberries because they hold their shape better and don’t release as much juice during baking.
How do I make the buttercream more stable in warm weather?
I keep the buttercream in the fridge until I’m ready to frost and serve. I also beat in a tablespoon of heavy cream or shortening to help stabilize it.
Can I make these cupcakes gluten-free?
Yes, I use a 1:1 gluten-free flour blend and make sure the other ingredients are gluten-free labeled.
What can I use instead of a piping bag?
I often use a zip-top bag with the corner snipped off or simply spread the frosting with a spatula.
Can I make these cupcakes ahead of time?
Absolutely. I bake the cupcakes a day ahead and store them unfrosted, then frost them the day I plan to serve them.
Conclusion
Raspberry Lemon Heaven Cupcakes are one of my go-to summer desserts. They’re light, zesty, and sweet with just the right touch of elegance. Whether I’m baking for family, friends, or just myself, they always brighten up the table and leave everyone wanting more.
Recipe:
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Raspberry Lemon Heaven Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Raspberry Lemon Heaven Cupcakes bring together the brightness of lemon and the juicy sweetness of raspberries in one delicious treat. Soft, light, and bursting with citrus flavor, the raspberry buttercream adds a luxurious, fruity finish.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
zest of 1 lemon
½ cup milk (whole or 2%)
juice of ½ lemon (about 2 tbsp)
½ cup fresh raspberries (plus extra for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each, then stir in the lemon zest.
- In a small bowl, whisk the milk with the lemon juice.
- Alternately add the flour mixture and the milk-lemon mixture to the butter mixture, starting and ending with flour, mixing until just combined.
- Gently fold in the raspberries, trying to keep some whole.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely.
- For the frosting, beat softened butter with powdered sugar until creamy. Puree the raspberries and strain out the seeds, then gradually beat the raspberry puree into the buttercream until smooth and fluffy.
- Frost the cooled cupcakes using a piping bag or spatula and garnish with a fresh raspberry and a twist of lemon zest.
Notes
These cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
For a fun twist, consider using lemon curd as a filling inside the cupcakes before frosting.
Frozen raspberries can be used, but fresh raspberries hold their shape better during baking.
If making the frosting in warm weather, refrigerate the buttercream before use and add a tablespoon of heavy cream or shortening for stability.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
