Lemon Raspberry Cupcakes

by Haley // June 3, 2025

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Lemon raspberry cupcakes are sunshine in every bite! Bright, tangy lemon meets sweet raspberries in a fluffy cupcake topped with the perfect swirl of lemon frosting. They’re fresh, fun, and impossible to resist!

Lemon raspberry cupcakes garnished with a raspberry and slice of lemon.

These lemon raspberry cupcakes are a bright and fruity twist on my classic lemon cupcake recipe—and I might love them even more! They start with the same soft, zesty lemon base you already know and love, but get a fresh pop of raspberry in every bite. If you love the lemon/raspberry combination as much as I do, try my lemon raspberry muffins and lemon raspberry scones, too!

The flavor is vibrant and summery, and the combination of tart lemon and sweet berry is a total match made in cupcake heaven. Topped with a light, citrusy buttercream, they’re the kind of treat that disappears fast at any gathering!

Table of Contents

Why You’ll Love This Recipe

Burst of fresh fruit flavor. Juicy raspberries baked right into the cupcakes add a naturally sweet and tangy surprise in every bite.
Beautiful presentation. With their soft pastel color, bright pink berries, and swirls of frosting, these cupcakes are as pretty as they are delicious—perfect for showers, birthdays, or summer gatherings.
Easy to make ahead. Both the cupcakes and frosting can be made in advance, making party prep stress-free and leaving you more time to enjoy.
Light yet satisfying. These cupcakes strike the perfect balance: they’re rich enough to feel like a treat but light enough to enjoy on a warm day without feeling too heavy.

Ingredient Notes

Small bowls of ingredients for baking cupcakes.

All-purpose flour: Forms the structure of the cupcakes. Spoon and level for accurate measurement and a light crumb.
Baking powder & baking soda: Gives the cupcakes a nice rise and fluffy texture.
Salt: Enhances all the other flavors and balances the sweetness.
Granulated sugar: Adds sweetness and keeps the crumb tender.
Lemon zest: Adds extra lemon flavor. Use a microplane and only zest the yellow part.
Unsalted butter: Brings rich flavor and moisture. Make sure it’s room temperature for smooth mixing.
Eggs: Add structure and richness. Room temperature eggs blend better into the batter.
Fresh lemon juice: Bright, tangy flavor that pairs perfectly with raspberries. Be sure to use fresh lemon juice for the best taste.
Milk: Keeps the texture soft and moist. Room temperature helps everything mix evenly.
Frozen raspberries: Tart bursts of berry flavor! Fold in gently while still frozen to keep them from bleeding into the batter.
Lemon frosting: A combination of unsalted butter, sifted confectioners’ sugar, and fresh lemon juice add a bold citrus kick. A splash of milk can be added to adjust the texture, making it silky smooth and easy to pipe or spread.
Garnish: Top the cupcakes with a small lemon slice and fresh raspberry for a picture-perfect presentation.

Refer to the recipe card for detailed information on ingredients and quantities.

Recipe Variations

Lemon blueberry cupcakes. Swap the raspberries for blueberries for a classic lemon-blueberry combo.

Extra citrus kick. For an extra burst of lemon flavor, fill each cupcake with lemon curd. Use a cupcake corer or the back of a large piping tip to remove a small center. Spoon in the curd until full, then frost as usual.

Raspberry-filled centers. Add a spoonful of raspberry jam or preserves in the center of each cupcake before baking for a fruity surprise inside.

How to Make Lemon Raspberry Cupcakes

Showing the process of mixing the batter for lemon cupcakes.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine sugar and lemon zest. Rub the zest into the sugar to increase its flavor.
Beat the butter with an electric mixer on medium-high speed until it’s light and fluffy, about 2 minutes. Mix in the eggs one at a time until well incorporated. Pour in the lemon juice and blend again—the batter may look slightly curdled here, and that’s totally normal!
Gently mix in half of the dry ingredients until just combined. Pour in the milk and stir until incorporated, then add the remaining dry ingredients and mix again, being careful not to overmix. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly blended.

Adding cupcake to a muffin pan and making frosting.

Toss frozen raspberries in 1-2 tablespoons of flour, then fold the berries into the batter. It’s okay if the batter turns slightly pink.
Scoop the batter into the muffin pan, filling each cup about ¾ full. Bake at 350°F for 20–22 minutes, then let cool for 5 minutes before transferring to a wire rack.
To make the lemon buttercream, beat the butter until light and fluffy, then mix in the confectioners’ sugar and lemon juice until smooth. Add milk as needed to adjust the consistency.
Transfer frosting to a piping bag with desired tip and frost cupcakes. Garnish with lemon slices or fresh raspberries and serve.

Expert Tips

Measuring the ingredients. For the best results, use a kitchen scale to weigh your ingredients. It’s more reliable than measuring cups. If you’re using cups, gently spoon the flour in and level it off with a knife. Avoid scooping or packing it down.

Room temperature ingredients. Let your eggs, butter, and milk come to room temperature before mixing. It helps everything blend smoothly and evenly.

Don’t overmix. Add the dry and wet ingredients in batches, alternating between them, and mix only until everything is just combined. Overmixing can make cupcakes dense instead of fluffy.

Maximize lemon flavor. Fresh lemon juice and zest give the cupcakes their bright, citrusy flavor. For an extra boost, rub the zest into the sugar with your fingers before mixing. This releases fragrant oils that take the flavor up a notch.

Cool before frosting. Let the cupcakes cool completely before adding frosting, or it may slide right off. If your frosting is too soft, chill it or mix in a bit more powdered sugar. Too thick? A splash of milk will help loosen it up.

Lemon raspberry cupcake with a bite taken out.

Make Ahead and Storage Tips

Storing. For short-term storage, place frosted cupcakes in an airtight container and keep them in the fridge for up to 3 days. If you’re serving them the same day, they can stay out at room temperature for a few hours.

Freezing. To freeze, wrap each cupcake in plastic wrap to prevent freezer burn, then store in a freezer-safe container or zip-top bag for up to 3 months. The frosting can also be frozen separately for up to 3 months. When ready to enjoy, thaw everything in the fridge, then bring to room temperature before serving.

Make ahead. To prep ahead, bake the cupcakes and make the frosting up to 48 hours in advance. Store them separately in the fridge until you’re ready to assemble. However, the batter itself shouldn’t be made ahead, as it won’t rise properly once it sits.

Recipe FAQ

Can I use fresh raspberries instead of frozen?

Yes! Fresh raspberries work just as well. Just be gentle when folding them into the batter to avoid breaking them apart too much. Also, the fresh berries may bleed their juices. This can cause the batter to be more wet and pink in color. They will still taste delicious though!

Why did my cupcakes sink?

If your cupcakes sink, it may be because they have been slightly under-baked, or your oven temperature might have been off. Another possible cause is using expired baking powder or baking soda.

What’s the best way to zest a lemon?

Use a microplane or fine grater and only zest the bright yellow part. Avoid the white pith underneath, as it can be bitter!