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4.04 from 75 votes
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Lemon Raspberry Cupcakes

Created by: Courtney
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Yield: 13 cupcakes
These lemon raspberry cupcakes are bright, fresh, and full of vibrant flavor. Soft and tender lemon cupcakes are studded with juicy fresh raspberries and topped with smooth, creamy lemon buttercream frosting. Garnished with lemon slices and fresh raspberries, they’re a beautiful treat for any occasion.

Equipment

Ingredients 

Lemon Raspberry Cupcakes

  • 1 ¼ cups (156 g) all-purpose flour
  • ¾ tsp (0.75 tsp) baking powder
  • ⅛ tsp (0.125 tsp) baking soda
  • ½ tsp (0.5 tsp) salt
  • ¾ cup (150 g) granulated sugar
  • 1 tbsp (6 g) lemon zest
  • ¼ cup (57 g) unsalted butter (room temperature)
  • ¼ cup (60 ml) vegetable oil
  • 1 (1 ) large egg (room temperature)
  • 2 tbsp (30 g) sour cream (room temperature)
  • 5 tbsp (75 ml) whole milk (room temperature)
  • 2 tbsp (30 ml) lemon juice (freshly squeezed)
  • ½ cup (60 g) fresh raspberries (finely chopped)

Lemon Buttercream Frosting

  • 1 cup (227 g) unsalted butter (room temperature)
  • 2 ½ cups (300 g) powdered sugar
  • 2 tbsp (30 ml) lemon juice (freshly squeezed)
  • 1 tbsp (15 ml) heavy cream (room temperature)
  • 2 tsp (2 tsp) lemon zest
  • ¼ tsp (0.25 tsp) salt

Additional Ingredients

  • 13 (13) lemon slices
  • 13 (13) raspberries

Instructions

Lemon Raspberry Cupcakes

  • Preheat the oven to 350℉ (177℃). Line cupcake pans with 12-13 cupcake liners.
  • In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, combine the granulated sugar and lemon zest. Using your fingers, gently rub the zest into the sugar to release the lemon oils to infuse the sugar with lemon flavor.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the lemon-infused granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg and sour cream and mix well until smooth. 
  • Add in half of the flour mixture and mix until mostly combined. Then, pour in the whole milk and lemon juice and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined. Fold in the finely chopped raspberries until they are well dispersed throughout the batter.
  • Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

Lemon Buttercream Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
  • Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined. 
  • Add in the lemon juice, heavy cream, lemon zest, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
  • Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
  • Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.

Assembling the Cupcakes

  • Fill a piping bag fitted with a Wilton 1M piping tip with lemon buttercream frosting. Pipe a generous swirl of the lemon buttercream onto the cooled lemon raspberry cupcakes. Decorate the cupcakes with lemon slices and fresh raspberries.

Notes

Storing & Serving:
  • Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
  • Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Cupcake Baking Tools & Supplies (affiliate links): Cupcake pan | Cupcake liners | Large cookie scoop | Cooling rack | Stand mixer or electric hand mixer | Piping bags | Wilton 1M piping tip | Citrus zester
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Recipe Update: This recipe was updated in March 2026. The formulation of the cupcake recipe was changed in several ways to create a more light and fluffy cake texture.

Nutrition

Serving: 1cupcake | Calories: 424kcal | Carbohydrates: 55g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 183mg | Potassium: 201mg | Fiber: 4g | Sugar: 38g | Vitamin A: 628IU | Vitamin C: 62mg | Calcium: 64mg | Iron: 1mg

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