Why You’ll Love This Recipe

These lemon cupcakes are a perfect treat for anyone who loves light and flavorful desserts. The tartness of the lemon pairs wonderfully with the sweet and tangy raspberry frosting. The cupcakes themselves are soft, airy, and moist, making each bite melt in your mouth. The raspberry buttercream frosting is the star of the show, offering a creamy texture with a pop of natural fruit flavor. The cupcakes are easy to make and perfect for any occasion, whether it’s a birthday, a picnic, or just a cozy afternoon at home.

Lemon Cupcakes with Raspberry Buttercream Frosting

Ingredients

For the lemon cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup whole milk

For the raspberry buttercream frosting:

1 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup fresh raspberries (or raspberry puree)
1 teaspoon vanilla extract
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add eggs and lemon: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.
Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the raspberry buttercream:

Make raspberry puree: If using fresh raspberries, blend them in a food processor or blender until smooth. Strain through a fine mesh sieve to remove seeds if necessary.
Prepare frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Add raspberry puree: Add the raspberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
Frost cupcakes: Once the cupcakes have completely cooled, pipe or spread the raspberry buttercream frosting onto each cupcake.

Servings and Timing

Servings: Makes 12 cupcakes
Prep time: 20 minutes
Bake time: 18-22 minutes
Cooling time: 30-60 minutes (depending on how long it takes to cool completely)
Total time: About 1.5 hours

Variations

Lemon glaze: If you prefer a lighter frosting, you can drizzle a lemon glaze over the cupcakes instead of frosting them. Simply mix powdered sugar with fresh lemon juice to create a glaze.
Different berry buttercream: While raspberry is a great choice, you can use other berries like strawberry, blueberry, or blackberry to create a unique frosting.
Cupcake filling: For an extra burst of flavor, you can fill the cupcakes with lemon curd or raspberry jam before frosting them.
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free. Make sure your baking powder is also gluten-free.

Storage/Reheating

Storage: Store the lemon cupcakes in an airtight container at room temperature for up to 2-3 days. If you live in a hot climate, it’s better to store them in the fridge to prevent the frosting from melting.
Freezing: You can freeze the unfrosted cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag. When ready to eat, let them thaw at room temperature and frost them afterward.
Reheating: If you prefer warm cupcakes, you can gently reheat them in the microwave for about 10-15 seconds. Be sure not to overheat them, as it may cause the frosting to melt.

FAQs

1. Can I use bottled lemon juice for the cupcakes?

Fresh lemon juice gives the best flavor, but you can use bottled lemon juice in a pinch.

2. How can I make the raspberry buttercream less sweet?

If the frosting is too sweet, you can reduce the powdered sugar and add a bit more raspberry puree to balance the sweetness.

3. Can I make this recipe into a cake instead of cupcakes?

Yes! Simply double the ingredients and bake the batter in a 9-inch round or square cake pan for about 30-35 minutes, or until a toothpick inserted comes out clean.

4. Can I use frozen raspberries for the frosting?

Yes, you can use frozen raspberries, just be sure to thaw them before blending and straining.

5. How do I prevent my cupcakes from sinking in the middle?

Make sure you don’t overmix the batter and check that your baking powder is fresh. Also, avoid opening the oven door too early while baking.

6. Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in the fridge for up to 3 days. Let it come to room temperature before frosting the cupcakes.

7. How can I make these cupcakes more lemony?

You can add more lemon zest or lemon juice to the batter for an extra citrus punch.

8. Can I use margarine instead of butter in the frosting?

While butter creates the best texture, you can substitute margarine if needed. Just be aware that the flavor may be slightly different.

9. How do I know when my cupcakes are done?

Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done. If it comes out with batter, bake for a few more minutes.

10. Can I make these cupcakes without frosting?

Absolutely! These cupcakes are delicious on their own, and you can dust them with powdered sugar for a lighter option.

Conclusion

Lemon cupcakes with raspberry buttercream frosting are the ultimate sweet and tangy treat that will leave everyone craving more. Their light, fluffy texture combined with the vibrant raspberry frosting makes for a perfect dessert for any occasion. Whether you enjoy them at a party or just as a treat to brighten your day, these cupcakes will never disappoint. With simple ingredients and easy-to-follow directions, you’ll have a delicious, homemade dessert in no time.