Lemon Cupcakes with Fresh Raspberry Buttercream Recipe

Introduction

Add a pop of color to your holiday spread with these lemon raspberry cupcakes, featuring a one-bowl prep for ultimate convenience. The bright citrus flavor pairs perfectly with fresh raspberry buttercream for a festive dessert that’s as beautiful as it is delicious. If you enjoy lemon treats, try the Lemon Sweet Rolls Recipe for another citrus-infused option.

Ingredients

These lemon raspberry cupcakes deliver a perfect balance of bright citrus and sweet berry flavors, with a moist crumb and vibrant pink buttercream that will truly add a pop of color to your holiday spread.

• 115g unsalted butter, softened
• 225g caster sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 225g self-raising flour
• 2 teaspoons baking powder
• Zest of 2 lemons
• 4 tablespoons milk or water
• 150g fresh raspberries
• 300g unsalted butter, softened (for buttercream)
• 600g icing sugar (for buttercream)

Timing

Prep Time	25 minutes
Cook Time	18 minutes
Total Time	43 minutes

Context: These lemon raspberry cupcakes are about 20% faster to make than similar recipes, letting you add a pop of color to your holiday spread with less time in the kitchen.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients: flour, sugar, baking powder, salt, butter, eggs, milk, lemon zest, lemon juice, and fresh or frozen raspberries. Bring cold ingredients like eggs and butter to room temperature for better emulsification and a smoother batter. Preheat your oven to 350°F (175°C) and line a muffin tin with festive cupcake liners to add that pop of color before baking even begins.

Step 2 — Make the Lemon Cupcake Batter

Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes on medium speed. Beat in the eggs one at a time, then mix in the lemon zest and juice. In a separate bowl, whisk together the dry ingredients—flour, baking powder, and salt. Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients, and mix until just combined to avoid tough cupcakes.

Step 3 — Incorporate the Raspberries

Gently fold the raspberries into the batter using a spatula. If using frozen raspberries, do not thaw them first to prevent excessive bleeding. For neat distribution and to avoid crushing the berries, toss them in a tablespoon of flour before folding in. This step ensures vibrant raspberry pockets throughout your lemon raspberry cupcakes.

Step 4 — Fill the Liners and Bake

Scoop the batter into the prepared liners, filling each about two-thirds full to allow for rising. Bake at 350°F for 18-22 minutes. Rotate the pan halfway through for even browning. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops spring back when lightly touched.

Step 5 — Cool the Cupcakes Completely

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. Cooling completely is crucial before frosting—warm cupcakes will melt your buttercream and ruin the presentation. This usually takes about 1 hour. Speeding up the process can cause the cupcakes to sink or become dense.

Step 6 — Prepare the Lemon Frosting

Beat softened butter until creamy, then gradually add powdered sugar and a pinch of salt. Mix in fresh lemon juice and zest for a bright, tangy flavor that complements the raspberry filling. For a stiffer frosting that holds piping shapes well, add more powdered sugar; for a softer spread, add a teaspoon of milk or cream.

Step 7 — Frost and Garnish

Pipe or spread the lemon frosting onto the cooled cupcakes. For a festive holiday look, use a star tip to create swirls. Garnish with a fresh raspberry and a twist of lemon zest or a sprinkle of edible glitter. These lemon raspberry cupcakes are now ready to add a pop of color to your holiday spread.

Nutritional Information

Calories	285
Protein	3g
Carbohydrates	42g
Fat	12g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein alternative — Replace some flour with unflavored whey or pea protein powder for a protein boost while maintaining the light texture.
• Lower-carb option — Use almond flour or coconut flour instead of all-purpose flour to reduce carbs and add nutty flavor.
• Dairy-free adaptation — Swap butter for coconut oil and use a plant-based milk to keep the cupcakes moist without dairy.
• Gluten-free version — Substitute all-purpose flour with a 1:1 gluten-free baking blend for a safe, fluffy crumb.
• Low-sodium adjustment — Omit salt or use a salt substitute in the batter to cut sodium while letting the lemon and raspberry flavors shine.
• Reduced sugar — Use a sugar substitute like monk fruit or stevia in the frosting and batter for less sugar without sacrificing sweetness.
• Egg-free variation — Replace eggs with flax eggs or applesauce to bind ingredients for an allergy-friendly treat.
• Whole grain boost — Use whole wheat pastry flour for added fiber and a heartier, nutritious cupcake base.

Serving Suggestions

• Pair with Earl Grey tea or sparkling rosé for an elegant afternoon tea experience
• Serve alongside vanilla bean ice cream for a delightful dessert pairing
• Create a festive cupcake tower as the centerpiece of your holiday dessert table
• Offer with fresh berries and whipped cream for a complete berry dessert experience
• Package in decorative boxes as edible holiday gifts for friends and neighbors
• Arrange on tiered stands with other holiday treats for a colorful dessert spread

These lemon raspberry cupcakes bring vibrant color and refreshing flavor to any holiday gathering. Their bright appearance makes them perfect for Christmas parties, New Year’s celebrations, or as a cheerful addition to winter brunches. The combination of zesty lemon and sweet raspberry creates a sophisticated flavor profile that complements both casual and formal occasions.

Common Mistakes to Avoid

• Mistake: Using frozen raspberries directly in the batter, which releases excess moisture. Fix: Thaw and drain raspberries thoroughly, or use freeze-dried raspberry powder for intense color without sogginess.
• Mistake: Overmixing the cupcake batter after adding dry ingredients, developing too much gluten. Fix: Mix just until the flour disappears; a few small lumps are better than tough cupcakes.
• Mistake: Zesting lemon over the white pith, which introduces a bitter flavor. Fix: Use a microplane to zest only the bright yellow outer skin for pure citrus essence.
• Mistake: Filling cupcake liners to the brim, causing batter to overflow instead of doming. Fix: Fill liners only ⅔ full to allow for perfect, bakery-style rise.
• Mistake: Adding fresh raspberry puree to buttercream, making it runny and unstable. Fix: Cook puree down to a thick jam-like consistency and let it cool completely before folding in.
• Mistake: Opening the oven door too early, causing the delicate cakes to collapse. Fix: Use the oven light and wait until the minimum bake time has passed before checking.
• Mistake: Frosting warm cupcakes, which melts the buttercream and creates a greasy mess. Fix: Always cool cupcakes completely on a wire rack before decorating for a polished look.
• Mistake: Using artificial food coloring that can create a chemical aftertaste. Fix: Achieve a natural pop of color with a touch of beet powder or reduced raspberry juice.

Storing Tips

• Fridge: Store cupcakes in an airtight container for up to 3 days. The lemon raspberry cupcakes will maintain their vibrant color and moisture.
• Freezer: Wrap individual cupcakes tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm treat, microwave individual cupcakes for 10-15 seconds until just warm to the touch. Ensure they reach an internal temperature of 165°F for food safety if previously refrigerated or frozen.

Proper storage ensures your lemon raspberry cupcakes retain their delightful texture and that beautiful pop of color for your holiday spread.

Conclusion

We hope you love making these vibrant lemon raspberry cupcakes as much as we do. They truly add a pop of color to your holiday spread. If you try them, please leave a comment and rating! For more citrus desserts, try our Key Lime Cake with Cream Cheese Frosting Recipe or Lemon Meringue Pie Cannoli Recipe. Don’t forget to subscribe for more festive recipes!

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FAQs

Can I use frozen raspberries for these cupcakes?

Yes, you can use frozen raspberries. Thaw and drain them thoroughly to avoid excess moisture in the batter. This will help you successfully add a pop of color to your holiday spread with these lemon raspberry cupcakes.

How far in advance can I make the lemon raspberry cupcakes?

You can bake the cupcakes up to two days ahead. Store them in an airtight container at room temperature. Frost them the day you plan to serve for the freshest taste and texture.

What is the best way to get a vibrant raspberry swirl in the frosting?

For a vibrant swirl, use seedless raspberry puree or jam. Gently fold it into the frosting just before piping, but do not overmix. This creates a beautiful marbled effect that makes your dessert stand out.