Get the Recipe: Lemon Raspberry Cupcakes
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!
Ingredients
Lemon Raspberry Cupcakes
- 1 ½ cups (187 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 ½ Tablespoons lemon zest
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- ¼ cup fresh lemon juice
- ½ cup (120 ml) milk, room temperature
- ¾ cup frozen raspberries
Lemon Frosting
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners’ sugar, sifted
- 2 Tablespoons fresh lemon juice
- 1-2 Tablespoons milk, optional
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350℉. Line a standard 12-cup muffin tin with paper liners and set aside.
- 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. Add butter and use an electric mixer to beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs and mix until combined. Add lemon juice and mix again (it's okay if the batter looks slightly curdled at the point).
- Add half the flour mixture to the wet ingredients and mix just until combined. Add the milk and mix until combined. Add remaining flour mixture and mix just until combined. Scrape down the sides and bottom of the bowl as necessary.
- 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.
- Use an ice cream scoop to transfer batter to prepared pan, filling each cup about ¾ full. Bake cupcakes at 350℉ for 20 to 22 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cupcakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- To make the lemon buttercream frosting, beat butter on medium-high speed with an electric mixer until light and fluffy. Add confectioners’ sugar and mix until combined (it may look dry at first, but it will come together). Add lemon juice and mix until smooth. If a thinner consistency is required, add milk one tablespoon at a time.
- Transfer frosting to a piping bag with desired tip and frost cupcakes. Garnish with lemon slices or fresh raspberries and serve.
Serving: 1cupcake, Calories: 430kcal, Carbohydrates: 52g, Protein: 3g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 259mg, Potassium: 124mg, Fiber: 1g, Sugar: 38g, Vitamin A: 772IU, Vitamin C: 7mg, Calcium: 54mg, Iron: 1mg