Indulge in the delightful blend of zesty lemon and tangy raspberry with these mouthwatering cupcakes. Perfect for any occasion, these treats are sure to impress with their moist texture and heavenly frosting.
Enjoy these Raspberry Lemon Cupcakes as a delightful treat that combines the zesty brightness of lemon with the fruity sweetness of raspberries. Ideal for any event, these cupcakes are sure to be loved by both fans of lemon and yummy desserts!
These are the perfect summer dessert!
Why You'll Love This Recipe
- Bursting with fresh lemon zest and juicy raspberries.
- Moist and fluffy texture that melts in your mouth.
- Easy to make with simple ingredients.
Ingredients for fluffy lemon cupcakes
Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Eggs
- Unsalted butter, room temperature
- Vanilla extract
- Fresh lemon zest
- Fresh lemon juice
- Buttermilk
Frosting:
- Fresh raspberries
- Unsalted butter, room temperature
- Powdered sugar
- Heavy cream
- Pinch of salt to taste
Equipment and kitchen tools
- Cupcake pan
- Paper liners
- Piping bag
- Piping tip
How to make raspberry lemonade cupcakes
Cupcakes:
Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together butter and suga on medium-high speed for about a minute until light and fluffy. Scape the bowl.
Add eggs and stir in vanilla, lemon zest, and lemon juice, mixing just to combine.
Gradually, at a low speed, add the flour mixture and buttermilk to the batter, alternating between the two, starting and ending with the flour mixture. Mix until just combined.
Divide cupcake batter evenly among cupcake liners using a 1-inch cookie scoop, filling each with about 3 tablespoons of batter.
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.
Frosting:
Puree raspberries in a blender or food processor. If needed, add a small amount of water to help the raspberries blend. Strain to remove seeds.
Transfer the raspberry puree to a saucepan and simmer over low heat for about 10 minutes, stirring occasionally, until thickened. Cool completely in the freezer for about 10 minutes.
In a large bowl, beat the butter on medium high for one minute until creamy. Gradually add powdered sugar, beating until light and fluffy. Pause and scrape the sides, add in the heavy cream and salt if desired. Mix again for another minute.
Mix in 2 tablespoons of cooled raspberry puree and mix until light and fluffy.
Stir until completely incorporated.
Transfer the raspberry frosting to a piping bag and pipe on the cooled cupcakes.
Tips for the Best Results
- Ensure all ingredients are at room temperature for even mixing.
- Use fresh berries for the best flavor in the frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Garnish the top of each cupcake with some lemon slices.
Substitutions and Variations
- Substitute a 1:1 gluten-free flour for a gluten-free version of these cupcakes.
- Use lemon extract for a more intense lemon flavor.
- For a fluffier cupcake, use cake flour.
FAQs about this Recipe
Yes, just make sure to thaw and drain them before pureeing.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
More delicious lemon desserts
📖 Recipe
Lemon and Raspberry Cupcakes
Equipment
- large mixing bowl
- cupcake tin
- cupcake liners
Ingredients
- 1.5 cups all purpose flour
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 2 eggs
- ½ cup unsalted butter room temp
- 1 teaspoon vanilla
- 2 large lemons ¼ cup juice and the zest of both lemons
- ½ cup buttermilk
Raspberry Frosting Ingredients:
- 1.5 cups fresh raspberries
- ½ cup unsalted butter room temp
- 2.5 cups powdered sugar
- 2 Tablespoons heavy cream
- Pinch of salt to taste
Instructions
- Heat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
- In a bowl, combine flour, baking powder and salt.
- In another large mixing bowl cream together the butter and sugar on medium - high speed for 1 minute. Pause to scrape the bowl, add in the eggs, vanilla and lemon juice/zest. Mix again just to combine.
- On low speed add in half the buttermilk and half the flour mixture alternating until fully combined.
- Using a 1 inch cookie scoop add 3 tablespoon of batter into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- To make the frosting add raspberries to a blender or food processor. If needed, add a small amount of water to help the raspberries to blend.
- Put the raspberries through a sieve to remove the seeds. Add the remaining liquid into a saucepan and bring to a low boil for 10 minutes. Stirring occasionally. The raspberry liquid should reduce greatly and thicken.
- Place the raspberries in the freezer to chill for at least 10 minutes.*
- Meanwhile, in a large bowl mix the butter on medium high for 1 minute. Slowly add in the powdered sugar. Pause the scrape the sides, add in the heavy cream and salt if desired. Mix again for another minute.
- Add 2 tablespoon of raspberry mixture to the frosting and mix until frosting is light and fluffy.
- Transfer frosting to a piping bag and pipe on cooled cupcakes.
- *Raspberry mixture MUST be fully cooled before adding into the frosting.
Nutrition
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Donna @ Modern on Monticello
These cupcakes are not only delightful to look at but I am sure just as delicious as they look. Can't wait to try them. Thanks for always sharing with us and this post will be a feature this week. #HomeMattersParty