Oh, Raspberry Lemon Cupcakes! Just the thought of them brings me right back to sunny afternoons in my kitchen, the smell of lemon zest filling the air. It’s funny, this Raspberry Lemon Cupcakes recipe wasn’t always a success. I remember one time, I got distracted helping my daughter with her homework, and the first batch came out… well, let’s just say they were more like hockey pucks! But even then, my kids devoured them. It’s the bright, happy flavor of Raspberry Lemon Cupcakes that always wins them over.
Life with a family is chaotic, and sometimes baking from scratch feels like a luxury. But these Easy Raspberry Lemon Cupcakes are surprisingly simple to whip up, even when you’ve got a million other things on your mind. Trust me, if I can do it, juggling soccer practices and school projects, you can too! Let’s make some Raspberry Lemon Cupcakes together, shall we?
Ingredients
These Raspberry Lemon Cupcakes are bright, flavorful, and sure to be a hit! Here’s what you’ll need:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened. I always use Kerrygold for my Raspberry Lemon Cupcakes because it adds a richness you just can’t get otherwise.
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk. Don’t have buttermilk? Add a tablespoon of lemon juice to regular milk! It works like a charm in these Raspberry Lemon Cupcakes.
- ¼ cup vegetable oil
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries. Frozen will work in a pinch, but fresh raspberries really make these Raspberry Lemon Cupcakes shine.
For the Raspberry Lemon Cupcake Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ¼ cup fresh raspberry puree (from about ½ cup raspberries) A little tip for these Raspberry Lemon Cupcakes – strain the puree to get rid of the seeds!
These ingredients are pretty standard, but the quality makes a difference in this Raspberry Lemon Cupcakes. Don’t be afraid to splurge on good butter and fresh, plump raspberries! And if you need to save a few bucks, check your local farmer’s market for seasonal deals.
How to Make – Step by Step
Follow these simple steps to create the perfect batch of Raspberry Lemon Cupcakes. Each step is designed to ensure your cupcakes come out light, fluffy, and bursting with flavor.
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- This is a great time to get the kids involved. My little ones love helping with the cupcake liners. Preparing your equipment beforehand is important to making amazing Raspberry Lemon Cupcakes.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Whisking the dry ingredients ensures that the baking powder and soda are evenly distributed, which is crucial for light and fluffy Raspberry Lemon Cupcakes.
Step 3: Cream Butter and Sugar
- In a large bowl, cream together the butter and sugar until light and fluffy.
- My mom always said, “Creaming is key!” It really does make a difference in the texture. For these homemade Raspberry Lemon Cupcakes, spend the extra minute or two to get it just right.
Step 4: Add Wet Ingredients
- Beat in the eggs one at a time, then stir in the buttermilk, oil, lemon zest, lemon juice, and vanilla extract.
- Don’t overmix! Overmixing can lead to tough Raspberry Lemon Cupcakes. Just combine until everything is just blended. This recipe for Raspberry Lemon Cupcakes isn’t tricky, trust me!
Step 5: Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Again, be gentle! Mix until there are no more flour streaks, but don’t go overboard. If you are worried, you can always fold the ingredients into each other. This will make for more moist Raspberry Lemon Cupcakes.
Step 6: Fold in Raspberries
- Gently fold in the fresh raspberries.
- Folding prevents the raspberries from breaking apart and bleeding into the batter too much. We want those pretty little bursts of flavor in these Raspberry Lemon Cupcakes!
Step 7: Fill Cupcake Liners
- Fill each cupcake liner about ⅔ full.
- Don’t overfill! They’ll overflow and make a mess. Nobody wants a messy Raspberry Lemon Cupcake.
Step 8: Bake
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Every oven is different, so keep an eye on them. The toothpick test is your best friend for these easy Raspberry Lemon Cupcakes. While you wait, have you seen my recipe for Luscious Lemon Raspberry Swirl Cheesecake Cups?
Step 9: Cool
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Cooling them completely prevents the frosting from melting. Patience is a virtue when it comes to these moist Raspberry Lemon Cupcakes!
Step 10: Make the Frosting
- While the cupcakes are cooling, make the frosting: In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Make sure your butter is softened! Otherwise, you’ll end up with lumpy frosting.
Step 11: Add Lemon Juice and Vanilla
- Beat in the lemon juice and vanilla extract.
- Add the lemon juice gradually, tasting as you go. You want that perfect balance of sweet and tart in your Raspberry Lemon Cupcake Frosting.
Step 12: Fold in Raspberry Puree
- Gently fold in the raspberry puree.
- Fold gently to maintain the pretty pink color of the raspberry puree. The frosting is the perfect complement to these Homemade Raspberry Lemon Cupcakes.
Step 13: Frost
- Once the cupcakes are completely cool, frost them with the Raspberry Lemon Cupcake Frosting.
- Get creative with your frosting! Use a piping bag for a fancy swirl or just spread it on with a knife.
Step 14: Garnish
- Garnish with fresh raspberries and lemon zest, if desired.
- Presentation matters! A little garnish makes these Raspberry Lemon Cupcakes look extra special.
Serving & Enjoying
My kids love these Raspberry Lemon Cupcakes after school with a glass of milk. I usually pair them with a light herbal tea when I’m having them. They’re perfect for birthday parties, bake sales, or just a special treat on a rainy day. I’ve even made mini versions for baby showers – everyone always raves about them! One thing I’ve learned is that a simple swirl of frosting, some fresh raspberries, and a tiny bit of lemon zest takes these Raspberry Lemon Cupcakes from ordinary to extraordinary. One of my friends once said these Raspberry Lemon Cupcakes were the best cupcakes she had ever had.
If you have any leftover Raspberry Lemon Cupcakes (which is rare in my house!), they’re delicious the next day with a cup of coffee. To keep them extra moist, I store them in an airtight container with a slice of bread. It keeps them from drying out, plus, they are still good for up to 3 days after baking them!
FAQs
- Can I use frozen raspberries instead of fresh in these Raspberry Lemon Cupcakes?
- Yes, you can! But be sure to thaw them completely and drain any excess juice. I find that fresh raspberries give the best flavor and texture to the Raspberry Lemon Cupcakes, but frozen will definitely work in a pinch.
- My Raspberry Lemon Cupcake frosting is too runny. What do I do?
- Add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. It happens! Humidity can affect frosting. A little extra powdered sugar will fix your Raspberry Lemon Cupcake Frosting right up.
- Can I make these Raspberry Lemon Cupcakes ahead of time?
- Absolutely! Bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. Frost them just before serving for the best results. Nobody wants a stale Raspberry Lemon Cupcake!
- I don’t have buttermilk. What can I use instead for my Raspberry Lemon Cupcakes?
- No problem! Add a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes, and you’ve got a great buttermilk substitute. I’ve done this a million times when making this Lemon Raspberry Cupcake Recipe.
- Can I add a glaze instead of frosting to these Easy Raspberry Lemon Cupcakes?
- Definitely! A simple lemon glaze would be delicious. Just whisk together powdered sugar with lemon juice until you reach your desired consistency. Sometimes, when I am feeling extra fancy, I will glaze the cupcakes.
- My Raspberry Lemon Cupcakes are sticking to the liners! What did I do wrong?
- Make sure the cupcakes are completely cool before trying to remove them from the liners. Also, sometimes certain brands of liners are more prone to sticking. You might want to try a different brand next time. This is the best recipe for Raspberry Lemon Cupcakes, so do not be deterred!
- Can I make these Easy Raspberry Lemon Cupcakes gluten-free?
- Yes, you can! Use a gluten-free all-purpose flour blend and follow the recipe as directed. Just be sure to check that all your ingredients are gluten-free. You could also try this lemon posset recipe.
Closing
These Raspberry Lemon Cupcakes are more than just a recipe to me; they’re a little slice of sunshine that I love sharing with my family. I remember the first time I made them for my daughter’s birthday, and her face just lit up. That’s what cooking is all about, right?
Here are a few of my personal Raspberry Lemon Cupcakes tips that I’ve learned over the years:
- Don’t skip the lemon zest! It adds so much flavor.
- Use room temperature ingredients for a smoother batter.
- Underbake slightly for extra moist cupcakes.
And if you’re feeling adventurous, try these variations on your Raspberry Lemon Cupcakes:
- Blueberry Lemon Cupcakes: Substitute blueberries for raspberries.
- Strawberry Lemon Cupcakes: Use chopped strawberries instead of raspberries.
- Lemon Poppy Seed Cupcakes: Add a tablespoon of poppy seeds to the batter.
My son loves the blueberry version, while my daughter is a die-hard fan of the classic raspberry. I encourage you to experiment and make these Raspberry Lemon Cupcakes your own! For more information on lemons, visit All about Lemons. And to learn about the health benefits of raspberries, visit Healthline: All about Raspberries.
I hope you enjoy making these Raspberry Lemon Cupcakes as much as my family and I do. Don’t be afraid to get messy, have fun, and most importantly, savor every delicious bite of these homemade Raspberry Lemon Cupcakes. For a variety of cupcake recipes check out this Cupcake Recipe Collection. Happy baking!
Raspberry Lemon Cupcakes
These Raspberry Lemon Cupcakes are bursting with fresh, vibrant flavors. The perfect balance of tart lemon and sweet raspberries makes them an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1 lemon
- 1 cup fresh raspberries, lightly tossed in flour
Lemon Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1/2 lemon
- 2-3 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the raspberries.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Lemon Buttercream Frosting: In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until combined. Stir in the lemon juice and lemon zest. Add milk or heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Frost cooled cupcakes with lemon buttercream frosting.
Notes
For a more intense raspberry flavor, consider adding a few drops of raspberry extract to the batter. Garnish with fresh raspberries or lemon zest before serving.