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Raspberry Lemon Cupcakes Recipe

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These Raspberry Lemon Cupcakes are a delightful treat, blending tart lemon with sweet raspberries for a burst of flavor in every bite. Perfect for summer gatherings or any celebration!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • ½ cup milk
  • 1 cup fresh raspberries

For the Frosting:

  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp raspberry puree

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, then vanilla, lemon zest, and juice.
  4. Gradually mix in dry ingredients and milk, alternating between the two. Gently fold in raspberries.
  5. Spoon batter into cupcake liners, filling ⅔ full, and bake for 18-22 minutes.
  6. While cooling, prepare the frosting by beating butter until creamy, then gradually adding powdered sugar. Add lemon juice, zest, and raspberry puree. Frost cupcakes once cool.

Notes

  • You can use frozen raspberries if fresh ones aren’t available.
  • Adjust the sweetness of the frosting by adding more or less powdered sugar.

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