Raspberry Lemon Heaven Cupcakes are a refreshing and vibrant treat that combines the tang of lemon with the juicy sweetness of raspberries. These cupcakes are light, fluffy, and topped with a smooth lemon cream frosting that pulls everything together. They're perfect for springtime, brunches, showers, or anytime I want a dessert that feels bright and fresh.
Why You’ll Love This Recipe
I love how these cupcakes bring the best of both sweet and tart flavors in every bite. The lemon zest gives them a citrusy punch, while the raspberries add a natural fruity burst. The texture is soft and moist, and the lemon cream frosting makes each bite even more irresistible. They’re easy to make and always impress anyone I serve them to.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Eggs
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Vanilla extract
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Milk
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Lemon zest
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Fresh raspberries
For the lemon cream frosting:
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Unsalted butter (softened)
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Powdered sugar
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Lemon juice
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Lemon zest
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Optional garnish: fresh raspberries, extra lemon zest
Directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, I whisk together flour, baking powder, and salt.
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In a separate bowl, I cream the butter and sugar until light and fluffy.
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I beat in the eggs one at a time, then stir in vanilla and lemon zest.
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I add the dry ingredients to the wet mixture in batches, alternating with the milk.
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I gently fold in the raspberries, being careful not to crush them.
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I divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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I cool the cupcakes completely before frosting.
For the frosting:
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I beat the softened butter until smooth and fluffy.
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I gradually add powdered sugar, lemon juice, and zest, continuing to beat until the frosting is creamy and spreadable.
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I frost the cooled cupcakes and top them with fresh raspberries and a sprinkle of lemon zest if I want a decorative finish.
Servings and Timing
This recipe makes 12 cupcakes.
Prep time is about 20 minutes, bake time is 18–20 minutes, and cooling/frosting adds another 15 minutes, for a total of around 55 minutes.
Variations
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I sometimes use blueberries or blackberries instead of raspberries for a different fruity twist.
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For a filled version, I core the cupcakes and spoon in a little raspberry jam before frosting.
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I add a touch of almond extract along with vanilla for a slightly nutty background flavor.
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I also like using whipped cream frosting for a lighter finish when I want something less sweet.
Storage/Reheating
I store the frosted cupcakes in an airtight container in the fridge for up to 5 days.
Before serving, I let them sit at room temperature for 15–20 minutes so the frosting softens.
If I need to make them ahead, I bake the cupcakes, freeze them unfrosted, and then frost fresh after thawing.
FAQs
Can I use frozen raspberries?
Yes, I can use frozen raspberries, but I don’t thaw them—this helps prevent the batter from becoming too wet.
How do I keep the raspberries from sinking?
I lightly coat the raspberries in a bit of flour before folding them into the batter to help them stay evenly distributed.
Can I make the cupcakes in advance?
Yes, I often bake the cupcakes the day before, store them covered, and frost them the next day for best freshness.
Can I use bottled lemon juice?
Fresh lemon juice is always my first choice for better flavor, but bottled works in a pinch if I don’t have lemons on hand.
What if I don’t have cupcake liners?
I lightly grease the muffin tin with butter or non-stick spray and bake directly in the cups—just let them cool a bit before removing.
Conclusion
Raspberry Lemon Heaven Cupcakes are the perfect balance of sweet, tangy, and fresh. They’re light, moist, and full of fruity flavor, making them a go-to whenever I want to brighten up the dessert table. Whether I’m baking for guests or just treating myself, these cupcakes never fail to impress.
Raspberry Lemon Heaven Cupcakes
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Lemon Heaven Cupcakes are soft, moist, and bursting with fresh lemon zest and juicy raspberries. Topped with a creamy lemon frosting, they’re a light and refreshing dessert perfect for spring, brunches, baby showers, or any time you want a fruity treat that impresses.
Ingredients
- For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 1 lemon
- 1 cup fresh raspberries
- For the lemon cream frosting:
- ½ cup unsalted butter, softened
- 2–2½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of ½ lemon
- Optional: extra raspberries and lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla and lemon zest.
- Add dry ingredients alternately with milk, mixing just until combined.
- Gently fold in raspberries (coat with a little flour first to prevent sinking).
- Divide batter evenly into cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- For the frosting, beat butter until creamy, then slowly mix in powdered sugar, lemon juice, and zest until smooth and spreadable.
- Frost cooled cupcakes and garnish as desired.
Notes
- Swap raspberries for blueberries or blackberries for a twist.
- Fill cupcakes with raspberry jam for an extra burst of flavor.
- Add almond extract for a subtle nutty depth.
- Use whipped cream frosting for a lighter, less sweet option.
- Store frosted cupcakes in the fridge and bring to room temp before serving.
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