Name: Lemon Raspberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup fresh raspberries; ½ cup unsalted butter (for frosting); 1 ½ cups powdered sugar (for frosting); 2 tablespoons lemon juice (for frosting)

Hey y'all! If you're searching for a cupcake that combines bright citrusy zing with juicy berry sweetness, you're going to fall in love with these Lemon Raspberry Cupcakes. They're soft, fluffy, and bursting with tangy lemon and real raspberries—perfect for birthday parties, summer picnics, or just treating yourself. Let's get cooking!

Why You'll Love This Lemon Raspberry Cupcakes Recipe

Super moist and fluffy, thanks to fresh lemon juice and sour cream.
Packed with real raspberries for a juicy, fruity flavor in every bite.
Easy to make in under an hour—great for beginners and pros alike.
Perfectly balanced sweetness and tartness for a refreshing treat.
Ideal for celebrations, afternoon tea, or just because!

Ingredients for Lemon Raspberry Cupcakes

1 and ½ cups (195g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest of 2 lemons
¼ cup (60ml) freshly squeezed lemon juice
½ cup (120g) sour cream, room temperature
1 cup (150g) fresh raspberries (plus extra for garnish)
For Lemon Buttercream:
- ½ cup (115g) unsalted butter, room temperature
- 2 cups (240g) powdered sugar, sifted
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon milk (as needed)
- Pinch of salt

How to Make Lemon Raspberry Cupcakes

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat together butter and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer).

Step 4: Add Eggs, Vanilla, and Lemon

Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Mix until just combined.

Step 5: Combine Wet and Dry Ingredients

Add half of the flour mixture, mix, then add sour cream, then the remaining flour mixture. Mix until just combined—don't over-mix!

Step 6: Fold in Raspberries

Gently fold fresh raspberries into the batter using a spatula.

Step 7: Bake the Cupcakes

Divide batter evenly among cupcake liners (about ⅔ full). Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.

Step 8: Make Lemon Buttercream

In a bowl, beat butter until creamy. Gradually add powdered sugar, lemon zest, lemon juice, milk (as needed), and a pinch of salt. Beat until light and fluffy.

Step 9: Frost and Garnish

Pipe or spread lemon buttercream on cooled cupcakes. Garnish with extra raspberries and lemon zest for a beautiful finish.

Notes & Helpful Tips for Lemon Raspberry Cupcakes

Toss raspberries in a teaspoon of flour before folding into batter to prevent sinking.
Make sure all your ingredients are at room temperature for the fluffiest cupcakes (why room temperature matters).
Try using freeze-dried raspberries for an extra punch of tart flavor.

Variations: Lemon Raspberry Cupcake Twists

Lemon Blueberry Cupcakes: Swap raspberries for blueberries for a delightful twist.
Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Raspberry Filling: Core the cupcakes and fill with raspberry jam before frosting.

Equipment Needed for Lemon Raspberry Cupcakes

12-cup muffin tin
Paper cupcake liners
Electric mixer
Mixing bowls
Microplane or fine grater (for zesting lemons)
Spatula
Wire cooling rack
Piping bag and tip (optional for frosting)

Storage Instructions for Lemon Raspberry Cupcakes

Store Lemon Raspberry Cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature, then frost and serve.

Serving Recommendations & Pairings

Serve these zesty cupcakes with a cup of Earl Grey tea or a glass of sparkling lemonade. They also pair beautifully with a scoop of vanilla ice cream or fresh whipped cream for extra decadence.

Pro Tips for Perfect Lemon Raspberry Cupcakes

Use freshly squeezed lemon juice and real zest for the best flavor (juicing tips).
Don’t over-mix the batter—this keeps your cupcakes super tender.
For evenly sized cupcakes, use a spring-loaded ice cream scoop to fill liners.

FAQ: Lemon Raspberry Cupcakes

Can I use frozen raspberries instead of fresh?: Yes! Use them straight from the freezer and toss in a little flour to prevent excess bleeding.
How do I get a strong lemon flavor without bitterness?: Use both zest and juice, but avoid the white pith when zesting—it's what causes bitterness.
Can I make the cupcakes ahead of time?: Absolutely! Bake and cool the cupcakes, store them covered, and frost the day you plan to serve.

For more on cupcake baking basics, check out these expert tips.

Prep time: 20 minutes | Total time: 40-45 minutes | Yields: 12 cupcakes

Lemon Raspberry Cupcakes