Introduction

These lemon cupcakes are bright, tender, and bursting with fresh citrus flavor. Topped with a tangy raspberry frosting, they make a delightful treat perfect for any occasion. Easy to bake and wonderfully refreshing, they’re sure to be a favorite.

A close-up of a cupcake sliced in half, showing three visible layers inside: the bottom layer is light yellow cake with visible red berry pieces, the middle layer is a dense white cream with more berries mixed in, and the top layer is smooth white cream with a cluster of small red berries. The cupcake is topped with fluffy white whipped cream and a single whole red raspberry on top. The cupcake sits on a simple white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
½ teaspoon vanilla extract
½ cup whole milk
½ cup sour cream
1 cup fresh raspberries (gently tossed in 1 tsp flour to prevent sinking)
For the Raspberry Frosting:
½ cup unsalted butter, softened
2 ½ cups powdered sugar
3–4 tablespoons fresh raspberry puree (strained for seeds)
1 teaspoon lemon juice
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Step 4: Mix in the sour cream and milk. Gradually add the dry ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the floured raspberries.
Step 5: Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Step 6: To make the frosting, beat the butter until smooth. Gradually add the powdered sugar and continue beating until light and fluffy. Add the raspberry puree, lemon juice, and a pinch of salt. Beat until creamy and evenly tinted pink.
Step 7: Pipe or spread the frosting onto the cooled cupcakes. Garnish with fresh raspberries and a sprinkle of lemon zest if desired.

Tips & Variations

Dusting the raspberries with a little flour prevents them from sinking to the bottom while baking.
For extra zing, add a teaspoon of lemon extract to the batter.
Try substituting fresh blueberries for raspberries in the batter and frosting for a different fruit twist.
If fresh raspberries are unavailable, frozen ones can be used but make sure they are thawed and drained well.

Storage

Store these lemon cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving. The frosting can firm up when chilled, so soften slightly before eating. For longer storage, the cupcakes (without frosting) can be frozen for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

A close-up of a cupcake with three distinct layers is shown. The bottom layer is a pale yellow sponge cake with visible chunks of red raspberry inside, giving it a speckled texture. The middle layer contains creamy white frosting spread evenly, topped with another piece of light yellow sponge speckled with raspberries. The cupcake is finished with a generous swirl of white whipped frosting on top, crowned with a single bright red raspberry. The cupcake sits on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It is best to bake the batter fresh for optimal rise and texture. However, you can prepare the batter and keep it in the refrigerator for a few hours before baking. Be sure to gently stir it again before scooping into liners.

How do I prevent the raspberries from sinking?

Tossing the fresh raspberries in a teaspoon of flour before folding them into the batter helps suspend them evenly throughout the cupcakes while baking.