Lemon Raspberry Cupcakes

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Lemon raspberry cupcakes bring together the zing of fresh citrus with the sweet-tart punch of ripe berries. They’re the perfect treat for celebrating birthdays, brightening up brunch tables, or turning any simple afternoon into something special. Each cupcake has a soft, moist crumb, a surprise raspberry jam center, and a swirl of pink raspberry buttercream. Whether you’re baking for a party or satisfying a craving, this recipe guides you from ingredients through storage, with clear steps, helpful tips, and delicious results.

Why Lemon Raspberry Cupcakes Stand Out

Vivid Appearance:
Lemon zest flecks the sponge with gold, while raspberry buttercream adds a rosy hue. Top with fresh berries or lemon curls for a bakery-worthy finish.

Taste Harmony:
These cupcakes balance fresh lemon juice and zest, natural raspberry flavor, and just enough sweetness. Each bite starts bright and ends with a mellow berry note.

Make-Ahead Components:
Bake the cupcakes and prepare the frosting in advance. Assemble before serving for the best texture, or store separately until needed.

Kid and Grown-Up Favorites:
The gentle tartness appeals to all ages, and you can easily adapt the frosting for reduced sweetness or varied berry flavors.

Ingredients Breakdown

Having the right components for both the cupcakes and their sumptuous raspberry buttercream frosting makes all the difference. Here’s what you’ll need:

Cupcake Batter

• 1 ½ cups all-purpose flour
  Structure and stability

• 1 teaspoon baking powder
  Light, airy texture

• ½ teaspoon baking soda
  Extra lift for tender crumb

• ¼ teaspoon salt
  Elevates overall flavor

• ¾ cup granulated sugar
  Sweetness and tenderness

• Zest of 2 lemons
  Fragrant, bright citrus impact

• ½ cup unsalted butter, melted and cooled
  Richness and moisture

• 2 large eggs, room temperature
  Structure and richness

• ½ cup sour cream, room temperature
  Tangles with lemon to amplify tang; improves crumb

• ¼ cup whole milk, room temperature
  Lightness without drying

• ¼ cup fresh lemon juice
  Citrus tang and flavor depth

• 1 teaspoon vanilla extract
  Warmth and complexity

Filling

• ½ cup raspberry jam (strained for seedless, if preferred)
  Jammy surprise at the center

Raspberry Lemon Buttercream

• ¾ cup unsalted butter, room temperature
  Creamy base

• 2 cups powdered sugar
  Smooth sweetness

• 3 tablespoons raspberry jam
  Pink color and berry notes

• 2 tablespoons heavy cream
  Lightness and spreadability

• 1 tablespoon lemon juice
  Echoes the cupcakes’ citrus notes

• Pinch of salt
  Sharpens flavors

Garnishes (Optional)

• Fresh raspberries
• Lemon peel curls or zest

How to Make Lemon Raspberry Cupcakes

1. Prep Your Tools

• Preheat oven to 375°F (190°C).
• Line a 12-cup muffin pan with paper liners.
• Gather bowls for dry and wet ingredients, plus a mixer for the frosting.

2. Mix Dry Ingredients

In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to blend.

3. Infuse Sugar

In a large bowl, add sugar and lemon zest. Rub together with your fingers or a spoon until the sugar feels moist and aromatic. This step releases the lemon oils for maximum flavor.

4. Blend Wet Ingredients

To the lemon sugar, whisk in the melted butter. Follow with the eggs, whisking after each one. Blend in the sour cream, milk, lemon juice, and vanilla extract. Mix until smooth.

5. Combine

Add the dry ingredients to the wet batter. Gently fold until you see no streaks of flour; don’t overmix. Divide the batter evenly among cupcake liners, filling each about two-thirds full.

6. Bake

Place the pan in the oven. Bake for 5 minutes at 375°F, then lower the heat to 350°F (175°C) without opening the door. Bake 10–12 minutes more, or until a toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Raspberry Jam Filling

• Once cupcakes are cool, cut a small circle from the center of each cupcake using a pairing knife or cupcake corer. The cavity should be deep enough to hold about a teaspoon of jam.
• Spoon raspberry jam into each hole. For a tidier finish, use a piping bag or zip-top bag with the corner snipped off.
• Replace the cake “lid” if you like, pressing gently to seal.

Raspberry Lemon Buttercream

How to Make It

• Start the Base:
  Beat butter in a large bowl at medium speed until creamy, about 2 minutes.

• Add Flavor:
  Beat in raspberry jam and lemon juice, scraping the sides as needed.

• Sweeten:
  Add powdered sugar, one cup at a time. Beat on low to combine, then increase to medium, until fluffy.

• Adjust Consistency:
  Pour in heavy cream. Whip until the buttercream is light and spreadable. If it’s too stiff, add extra cream, a tablespoon at a time. If too soft, add more powdered sugar.

• Finish:
  Mix in a pinch of salt. Taste and tweak as needed.

Frost the Cupcakes

• Use a piping bag with a round or star tip for a classic swirl. Or, simply spread with a spatula for a rustic look.
• Top with a fresh raspberry or sprinkle over extra lemon zest for decoration.

Tips and Techniques

• Room Temperature Ingredients:
  Butter, eggs, and sour cream blend best at room temp. Cold ingredients can lead to dense cupcakes.

• Homemade Jam Option:
  Combine 1 ½ cups fresh or frozen raspberries, ½ cup sugar, and 1 tablespoon lemon juice. Simmer until thick, strain seeds, and chill.

• Zest Before Juicing:
  Always zest lemons before you squeeze them; it’s much easier and you capture all the essential oils.

• Don’t Overmix:
  Gently fold wet and dry components. Overmixing makes cupcakes dense.

• Cupcake Filling:
  If you don’t have a corer, a sharp knife works well. Save the cut pieces to “cap” the jam so it doesn’t mix with buttercream.

• Make It Yours:
  Swap raspberry jam for strawberry or blackberry, or add a tablespoon of poppy seeds to the batter for crunch.

• Use Unsalted Butter:
  Salted butter varies by brand. Unsalted allows you to control the seasoning.

Serving & Styling Suggestions

These cupcakes look gorgeous on a tiered cake stand or a wooden board. For spring brunches, pair with fresh berries and a pitcher of sparkling lemonade. If baking for kids, serve with a few candy raspberry drops or tiny lemon jellies on top. For a more polished finish, dust each cupcake with a little powdered sugar.

Try creating a “lemon-raspberry garden” by grouping cupcakes in a pattern and finishing with edible flowers or small mint leaves.

Storage & Freezer Instructions

At Room Temperature

• Unfrosted cupcakes: Store in an airtight container for 2–3 days.
• Frosted cupcakes: Last up to 2 days in a cool spot, though buttercream holds best when refrigerated.

Refrigeration

• Place frosted cupcakes in a container and chill for up to 4–5 days. Let come to room temperature before serving, so the cake softens and frosting regains its texture.

Freezing

• For longer storage, wrap completely cooled, unfrosted cupcakes in plastic wrap and place in a freezer-safe container or bag. Freeze up to 3 months.
• Thaw overnight in the refrigerator or at room temperature for a few hours.
• Make and add filling and frosting after thawing for best taste and texture.

Buttercream

• Any leftover buttercream keeps in the fridge for 4 days. Bring to room temperature and beat again before piping.

Troubleshooting Common Issues

The Final Bite

Baking lemon raspberry cupcakes fills your kitchen with fresh citrus aroma and promises a treat that pleases every palate. Their lively color and layered flavors make them perfect for sharing or gifting. With a soft crumb, a hidden pocket of raspberry, and zingy frosting, they disappear fast from any dessert table.