If you’re craving a bright and delightful treat that bursts with both fruity and citrusy flavor, let me introduce you to the Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe. These cupcakes are a perfect balance of tender, moist cake studded with juicy raspberries and zesty lemon, topped with a luscious, tangy cream cheese frosting that sings with fresh lemon accents. Whether it’s a special occasion or simply an excuse to bake something joyful, this recipe promises a vibrant flavor experience that will instantly brighten your day and impress everyone lucky enough to have a bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe. Each item is carefully chosen to contribute to the cupcakes’ tender crumb, fresh flavor, and creamy frosting.
- All-purpose flour: The base of the cupcakes, providing structure and a light crumb.
- Baking powder and baking soda: These leavening agents help the cupcakes rise perfectly and stay fluffy.
- Salt: Enhances all the sweet and tangy flavors.
- Unsalted butter: Adds richness and moisture to both the cupcakes and the frosting.
- Granulated sugar: Sweetens the batter for just the right amount of sweetness.
- Eggs: Bind the ingredients and contribute to the cupcakes’ tender texture.
- Vanilla extract: Adds warmth and depth to the overall flavor profile.
- Buttermilk: Provides moisture and a slight tang that complements the lemon beautifully.
- Freshly squeezed lemon juice and lemon zest: Bring bright, natural lemon flavor that makes these cupcakes pop.
- Fresh or frozen raspberries: Juicy bursts of tartness that keep every bite exciting.
- Cream cheese: The star of the frosting, giving it that silky, tangy richness.
- Powdered sugar: Sweetens and thickens the frosting for easy spreading and piping.
- Pinch of salt: Balances the sweetness in the frosting.
- Optional garnishes (fresh raspberries, lemon slices, lemon zest): Adds a pretty, fresh finishing touch.
How to Make Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
First things first, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Then, in a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your leavening ingredients are evenly distributed, which is key to getting that perfect rise in each cupcake.
Step 2: Cream Butter and Sugar
In another large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step is crucial because it incorporates air into the batter, helping your cupcakes achieve a tender, airy texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Adding eggs gradually ensures the batter stays smooth and emulsified, which helps with the overall structure and moisture of the cupcakes.
Step 4: Combine Dry and Wet Ingredients
Now for the fun part: gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined after each addition. Overmixing can make cupcakes dense, so be gentle here to keep them light and tender.
Step 5: Add Lemon and Raspberries
Stir in the lemon zest and freshly squeezed lemon juice, giving the batter that signature bright citrus zing. Then fold in the raspberries carefully to avoid breaking them up too much and turning the batter pink. If you’re using frozen raspberries, no need to thaw them—fold them in straight from the freezer for the best texture.
Step 6: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Pop them into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Allow the cupcakes to cool slightly in the pan before transferring them to a wire rack to cool completely.
Step 7: Make the Lemon Cream Cheese Frosting
While the cupcakes cool, whip up the frosting by beating the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, starting with 3 cups and adding more as needed to reach your desired sweetness and consistency. Stir in lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat the frosting on high speed for 2 to 3 minutes until it’s light and fluffy. If the frosting seems too thick, thin it a bit with a splash of lemon juice or milk; if too thin, add more powdered sugar.
Step 8: Frost and Garnish
Once your cupcakes are completely cool, generously frost them with the lemon cream cheese frosting. Finish off by decorating with fresh raspberries, lemon slices, or a sprinkle of lemon zest for a beautiful and fresh presentation. Chill the cupcakes for at least 30 minutes before serving to let the frosting set perfectly.
How to Serve Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe
Garnishes
Simple yet elegant garnishes can elevate your Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe to the next level. Fresh raspberries provide vibrant color and an extra juicy pop, while thin slices of lemon and bright lemon zest add a zingy visual and flavor contrast that will make your cupcakes irresistible and extra festive.
Side Dishes
These cupcakes pair wonderfully with a light and refreshing beverage—think sparkling water infused with lemon slices, herbal iced tea, or even a fruity Moscato for an adult twist. For a brunch or dessert spread, serve them alongside fresh fruit salad or lightly salted nuts to balance the sweetness.
Creative Ways to Present
Thinking outside the cupcake liner? Try placing these delightful cupcakes on a tiered cake stand for a charming tea party vibe or serve them with a dollop of raspberry coulis drizzled on the plate. You can also pipe the frosting into pretty rosettes or use different piping tips for a fun texture variation. The lemon and raspberry colors make for such a cheerful presentation, perfect for spring or summer gatherings!
Make Ahead and Storage
Storing Leftovers
Your frosted Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe will keep well if stored properly. Place them in an airtight container and refrigerate for up to 4 days. The fridge helps maintain the cream cheese frosting’s freshness and prevents melting, so your cupcakes stay as delightful as the moment you first made them.
Freezing
If you want to make these cupcakes ahead of time or save extras for later, you can freeze unfrosted cupcakes. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, thaw at room temperature, then frost as directed. Frosted cupcakes can be frozen too, but it’s best to freeze them uncovered then cover once frozen to avoid condensation.
Reheating
To enjoy cupcakes fresh out of the oven without baking, you can gently warm refrigerated cupcakes by letting them sit at room temperature for about 30 minutes. Avoid microwaving, as this can cause the frosting to melt and the cupcake to dry out. The goal is a tender, flavorful experience every time.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! You can use frozen raspberries without thawing to keep the batter from getting too wet and to maintain the integrity of the berries. Just fold them gently into the batter and bake as usual.
How tart are these cupcakes?
The combination of fresh lemon juice and zest with raspberries gives these cupcakes a delightful balance of tartness and sweetness. The cream cheese frosting adds a creamy tang that complements the citrus perfectly without overwhelming your palate.
Can I make these cupcakes dairy-free?
While the recipe relies on butter, cream cheese, and buttermilk, you can experiment with dairy-free substitutes like vegan butter, plant-based cream cheese, and a dairy-free yogurt or buttermilk alternative. Keep in mind the texture and flavor might vary slightly.
What’s the best way to store leftover frosting?
Store leftover frosting in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it again, let it come to room temperature and re-whip it lightly to restore that creamy, fluffy texture.
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can provide lemon flavor, fresh lemon juice and zest offer a much brighter, natural zing that is integral to this Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe experience. If you must substitute, use extract sparingly and consider also adding a bit of lemon zest for the best results.
Final Thoughts
There’s something truly special about the way the flavors of raspberry and lemon come together in this Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe. From the moist, zesty cupcakes to the tangy, creamy frosting, every bite feels like a cheerful celebration of fresh ingredients and sunshine. I wholeheartedly encourage you to try this recipe—it’s as fun to make as it is to eat, and it’s guaranteed to become a fast favorite you’ll want to bake again and again.
Print
Raspberry Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Lemon Cupcakes combine the tangy brightness of lemon with sweet, juicy raspberries, all topped with a luscious lemon cream cheese frosting. Perfectly moist and flavorful, these cupcakes are easy to make and ideal for spring and summer gatherings or any occasion that calls for a delightful fruity treat.
Ingredients
Cupcakes
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup lemon juice, freshly squeezed
- Zest of 2 lemons
- 1 cup fresh or frozen raspberries
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish
- Fresh raspberries
- Lemon slices
- Lemon zest
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-5 minutes, which creates air pockets for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time to combine fully, then stir in the vanilla extract to add depth of flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to keep batter light.
- Add lemon zest and juice: Stir in the zest of two lemons and the freshly squeezed lemon juice for bright, tangy flavor.
- Fold in raspberries: Gently fold in the fresh or frozen raspberries (no need to thaw if frozen) to evenly distribute them without breaking.
- Fill cupcake liners: Spoon the batter into the lined muffin tin, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely to prevent sogginess under the frosting.
- Prepare frosting base: Beat together the softened cream cheese and unsalted butter in a large bowl until smooth and creamy for a rich frosting base.
- Add powdered sugar: Gradually add sifted powdered sugar, starting with 3 cups and mixing on low speed to avoid a sugar cloud; add more as needed to reach desired sweetness and texture.
- Enhance frosting flavor: Stir in lemon juice, lemon zest, vanilla extract, and a pinch of salt to balance sweetness and enhance flavor complexity.
- Adjust frosting consistency: If frosting is too thick, add a little more lemon juice or milk; if too thin, add more powdered sugar to achieve pipeable consistency.
- Whip frosting: Beat the frosting on high speed for 2-3 minutes until light and fluffy, perfect for spreading or piping.
- Frost cupcakes: Once cupcakes are completely cooled, generously frost each cupcake with the lemon cream cheese frosting.
- Garnish cupcakes: Decorate with fresh raspberries, lemon slices, or additional lemon zest for a beautiful presentation and enhanced flavor.
- Chill before serving: For best results and firmer frosting, chill the frosted cupcakes in the refrigerator for at least 30 minutes before serving.
Notes
- Use frozen raspberries straight from the freezer to avoid bleeding colors into the batter.
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- Chilling the frosted cupcakes helps the frosting set and improves presentation.
- Adjust powdered sugar in frosting based on desired sweetness and consistency.
- To make buttermilk substitute, combine 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
