These Lemon Raspberry Cupcakes are the ultimate treat for any cupcake fan! The sweet fluffy lemon cupcakes pair all too well with the best raspberry buttercream.
If you love raspberry treats, then you should try this Honey Raspberry Cake and these Linzer Cookies with Raspberry Jam.
Table Of Contents
Recipe Details
Cupcakes are a sweet treat loved by many. Whether it’s your weakness or your child’s, some treats are truly hard to resist, especially these Lemon Raspberry Cupcakes. Every bite is sheer bliss!
- TASTE: The citrusy flavor of the cupcakes pairs deliciously with the sweet-tart flavor of the raspberries. This is a dessert that everyone will love.
- TEXTURE: These lemony cupcakes are sour cream-based, which gives them an irresistibly fluffy texture. And the buttercream is thick and creamy.
- TIME: This recipe takes about 50 minutes to make.
- EASE: This recipe has a number of steps, but they’re really easy to execute. I’ll show you how to make perfect cupcakes with the best buttercream!
What You’ll Need
Ingredient Notes
- Butter- You’ll want to use softened unsalted butter for this recipe. It will be used to moisten the cake and also make the buttercream.
- Lemon– The zest and juice give these cupcakes their wonderful lemon flavor.
- Sour cream- This ingredient adds tons of moisture to the cupcakes.
- Milk- This adds moisture. Using a high-fat milk will result in moister cupcakes than if you use skim milk.
- Corn starch- This acts as a thickener.
- Cream cheese– This fatty, rich ingredient gives the buttercream its smooth consistency and rich flavor.
- Powdered sugar– This is fine enough to add to the buttercream to sweeten it without leaving a grainy texture as regular sugar would.
Add-ins and Substitutions
- Substitute the cream cheese- For added sweetness, substitute the cream cheese with mascarpone cheese.
- Use other berries- Flavor the buttercream with other berries for a different flavor profile, such as strawberries, blackberries, or blueberries.
- Add other flavors to the cupcakes- Try this recipe with some orange or lime zest and juice for an extra citrusy spin.
- Make it gluten-free- Substitute the all-purpose flour with some gluten-free baking flour 1:1 for a gluten-free dessert.
How to Make Lemon Raspberry Cupcakes
- Cream the butter and sugar. Combine butter and sugar in the bowl of your stand mixer using the paddle attachment.
- Add the rest of the wet ingredients. Then add the eggs, lemon zest, and lemon juice. Now add in the sour cream, milk, and vanilla.
- Combine the dry ingredients. Mix the flour, baking powder, baking soda, corn starch, and salt. Then sift it into the lemon cupcake batter.
- Bake. Now place cupcake liners into a muffin tin and pour the lemon cupcake batter amongst 12 cupcake liners. Bake the lemon cupcakes for 20 minutes at 350 degrees Fahrenheit.
- Make the raspberry sauce. Combine the fresh raspberries and sugar into a saucepan and mash it using a potato masher. Then bring it to a simmer and let it thicken. Let it cool and strain it through a mesh sieve.
- Combine the buttercream ingredients (no sugar). Now beat the softened butter and cream cheese first, then add the strained raspberry sauce, and vanilla until the raspberry buttercream has a smooth consistency.
- Now add the powdered sugar. Then add the powdered sugar and continue to beat on low and slowly bump up the speed to high.
- Frost. Frost the cooled cupcakes with the buttercream and serve.
Pro Tip: Fill a disposable piping bag with the raspberry buttercream and pipe it in a circular motion using a Wilton 2D tip for a pretty presentation.
Recipe Tips
- Don’t overmix the batter- If you overmix the cupcake batter, you will decrease the air bubbles, which is what makes cupcakes nice and fluffy.
- Let the raspberry mixture cool- Let the mixture cool completely or refrigerate to speed up the cooling. You DO NOT want it to be warm at all or it can make your buttercream too runny.
- Thicken your buttercream- If it’s on the thin side, then add powdered sugar a little at a time and watch for consistency to determine if the buttercream needs more thickening. Keeping it cold also helps.
- Save the leftover raspberry mixture- Don’t throw away the leftover raspberry mixture. Store it in a lidded container in the fridge and use it as syrup on your pancakes or waffles!
FAQs
What is the secret to fluffy cupcakes?
The secret to fluffy cupcakes is having air bubbles in the batter. These are caused by the combination of ingredients with leavening agents like baking soda and baking powder. Be careful not to overmix the batter because this will pop the bubbles, ruining your fluffy cupcakes.
What can I add to cupcakes to make them moist?
When it comes to moist cupcakes, the best thing you can do is increase the fatty ingredients. They add lots of moisture. So make your cupcakes with higher-fat milk, cream cheese, or sour cream for the moistest cupcakes possible.
Serving Suggestions
These Lemon Raspberry Cupcakes are perfect for a summer get-together or backyard barbecue. They pair perfectly with other sweet treats for a scrumptious dessert table.
- Cakes: Serve these cupcakes alongside Chocolate Mousse Cake, Honey Raspberry Cake, New York Style Cheesecake, or Strawberry Bundt Cake.
- Pastries: Enjoy these Lemon Raspberry Cupcakes with some Easy Cheese Danish Pastries (VIDEO), Baklava, or Chocolate Donuts.
- Cookies: Serve them with some Linzer Cookies with Raspberry Jam, Monster Cookies, S’mores Cookies, or Cookies And Cream Cookies.
- Pies: Pair these with a slice of Chocolate Cream Pie, Blueberry Pie, Homemade Apple Pie, or Perfect Peach Pie.
Make This Recipe in Advance
Make ahead: You can make the cupcakes and the buttercream ahead of time. Store the cupcakes at room temperature and the buttercream in the fridge. When you’re ready, just frost them and serve.
Storing: Cover these Lemon Raspberry Cupcakes with plastic wrap or place them in an airtight container in the refrigerator for up to 4 days.
Freeze: You can freeze these cupcakes in a ziplock freezer bag once they have cooled but before they are frosted. They will last for about 3 months. Thaw in the fridge overnight and then add icing.
More Delectable Raspberry Treats!
This post may contain affiliate links. Read my disclosure policy here. This recipe was originally posted on Jul 14, 2017, we’ve tweaked it a bit since then..
Full Recipe Instructions
Lemon Raspberry Cupcakes
The best Lemon Raspberry Cupcakes made from fresh raspberries. A delightful summer cupcake recipe that everyone will love.
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Servings: 12 cupcakes
Calories: 442kcal
Equipment
Ingredients
For the cupcakes
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 eggs
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp corn starc
- 1/4 tsp salt
For the raspberry buttercream
- 12 oz raspberries
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- In the bowl of a stand mixer, combine butter and sugar using the paddle attachment.
- Add the eggs, lemon zest, and lemon juice. Beat on medium speed until well incorporated.
- Then add the sour cream, milk, and vanilla extract. Mix on medium speed.
- In a bowl, combine flour, baking powder, baking soda, cornstarch, and salt
- Combine the flour mixture into the rest of the batter. Careful not to over-mix.
- Distribute the batter amongst 1 muffin tin (12 muffins) lined with cupcake liners. Bake at 350 degrees Fahrenheit for about 20 minutes or until a toothpick comes out clean when inserted into the cupcake.
- Meanwhile, begin making the raspberry buttercream by mashing 12 oz raspberries and 3/4 cup sugar in a small saucepan.
- Bring the raspberry and sugar mixture over medium-high heat until it comes to a simmer. Keep it over heat until it begins to thicken (about 15 minutes).
- Strain the raspberry mixture through a mesh strainer. Let the mixture cool completely or refrigerate to speed up the cooling. You DO NOT want it to be warm at all. Having it even the slightest bit warm can make your buttercream too runny.
- In the bowl of a stand mixture, combine the softened butter and cream cheese using the whisk attachment.
- Add 1/2 cup of the cooled raspberry mixture and 1 tsp vanilla extract into the buttercream while mixing on medium-high speed. Ps: Don't throw away the leftover raspberry mixture. Use it as syrup on your pancakes or waffles!
- Lastly, add in the powdered sugar and beat until well incorporated.
- Using a decorating tip of your choice (I used Wilton 1M piping tip), pipe out the raspberry buttercream onto each cooled cupcake. Note: if your buttercream ended up a little runny due to warm ingredients, place it in the refrigerator for about 1 hour. This should help thicken the consistency. You can also add a little extra powdered sugar to thicken it up as well.
Notes
- Don’t overmix the batter- If you overmix the cupcake batter, you will decrease the air bubbles, which is what makes cupcakes nice and fluffy.
- Let the raspberry mixture cool- Let the mixture cool completely or refrigerate to speed up the cooling. You DO NOT want it to be warm at all or it can make your buttercream too runny.
- Thicken your buttercream- If it’s on the thin side, then add powdered sugar a little at a time and watch for consistency to determine if the buttercream needs more thickening. Keeping it cold also helps.
- Save the leftover raspberry mixture- Don’t throw away the leftover raspberry mixture. Store it in a lidded container in the fridge and use it as syrup on your pancakes or waffles!
Nutrition
Calories: 442kcal | Carbohydrates: 59g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 265mg | Potassium: 143mg | Fiber: 2g | Sugar: 46g | Vitamin A: 710IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Jocelyn Farris says
Hi! Can I turn this recipe to a cake instead? If so what do you recommend for the pan size and cooking times?
Dina says
Hi Jocelyn, I am not too sure. I have not tested this out as a cake so I am not too sure what the results would be.
Keysi says
First, I love all her recipes! Second, she is very sweet and kind to answer all my questions.
I’m looking for a vanilla cupcake recipe and she gave me this. All I just need to do is to remove all the lemon ingredients. Wow! So so good vanilla cupcakes!! Delicious!! This recipe is the best vanilla cupcake I’ve ever tried!! So soft and moist. I love the raspberry frosting too. I can’t wait to try the lemon cupcakes!
simplyhomecooked says
I am so so happy to hear that you loved this recipe Keysi!! That is such a kind review and I am very happy that you took the time to write it! I am also happy to hear that you loved this lemon cupcake recipe and that now you are going to try it with the lemon 🙂 Thank you for all your support for my recipes and I hope you continue finding recipes on my blog that you love! 🙂
Alina says
Soooo sooo yummy! Made them for a party and they were gone instantly! The cupcake itself is so good that I might have eaten a few before I finished the frosting 🙂
simplyhomecooked says
Alina, that’s amazing! Thank you for your awesome feedback 🙂 I too have snuck one too many of these lemon raspberry cupcakes lol. They’re so fluffy and delicious!
Heather says
Do you have an exact measurement for the raspberry sauce after?
simplyhomecooked says
Hi Heather, I’m sorry I never measured it before. When I make this again, I’ll try to measure it out and let you know 🙂
cakespy says
These are just pretty as a picture, with a perfect flavor combo to match! So summery and pretty in pink.
simplyhomecooked says
Thank you!