Lemon Cupcakes with Raspberry Buttercream

This Lemon Cupcakes with Raspberry Buttercream recipe features fresh lemons and raspberries for an amazing vibrant flavor!! Combining the bright fresh tangy flavor of a moist lemon cupcake with a perfect sweet and creamy raspberry buttercream frosting, gives a burst of fresh fruit flavor in every bite. Enjoy them for a wonderful spring or summer dessert.

If you enjoy lemon recipes try my popular glazed lemon loaf, lemon raspberry loaf, lemon dump cake, delicious lemon poke cake, lemon bars and my lemon blueberry cupcakes.

this recipe!

Lemon raspberry cupcakes from scratch

There is nothing like a moist buttery lemon cupcake loaded with fresh lemon flavors and a homemade buttercream frosting that satisfies any sweet tooth!!.

The raspberry buttercream icing is beyond delightful.

These show stopper cupcakes offer a mouth watering visual appeal that taste just as good for a tasty treat that will also disappear quickly at any family gathering.

Enjoy my other cupcakes recipes like my vanilla cupcakes, easy strawberry cupcakes, peanut butter football cupcakes and my apple cider cupcakes with cream cheese frosting.

Ingredients

Lemon Cupcake Ingredients

• All Purpose Flour
• Baking Powder
• Salt
• Sugar
• Eggs
• Butter – unsalted butter at room temperature
• Vanilla Extract
• Lemons – 2 large lemons, 1/4 of juice and zest from both lemons
• Buttermilk

Buttercream Frosting Ingredients

• Fresh Raspberries
• Butter – unsalted butter at room temperature
• Powdered Sugar
• Heavy Cream
• Salt – a pinch to taste

How to make lemon cupcakes with raspberry frosting

STEP ONE – Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.

STEP TWO – In a bowl, combine flour, baking powder and salt.

STEP THREE – In another large mixing bowl cream together the butter and sugar on medium – high speed for 1 minute. Pause to scrape the bowl, add in the eggs, vanilla and lemon juice/zest. Mix again just to combine.

STEP FOUR – On low speed add in half the buttermilk and half the flour mixture alternating until fully combined.

STEP FIVE – Using a 1 inch cookie scoop add 3 Tbsp of batter into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.

MAKE THE FROSTING

STEP SIX – To make the frosting add raspberries to a blender or food processor. If needed, add a small amount of water to help the raspberries to blend.

STEP SEVEN – Put the raspberries through a sieve to remove the seeds. Add the remaining liquid into a saucepan and bring to a low boil for 10 minutes. Stirring occasionally. The raspberry liquid should reduce greatly and thicken.

STEP EIGHT – Place the raspberries in the freezer to chill for at least 10 minutes.

STEP NINE- Meanwhile, in a large bowl mix the butter on medium high for 1 minute. Slowly add in the powdered sugar. Pause the scrape the sides, add in the heavy cream and salt if desired. Mix again for another minute.

STEP TEN – Add 2 Tbsp of raspberry mixture to the frosting and mix until frosting is light and fluffy.

STEP ELEVEN – Transfer frosting to a piping bag and pipe on cooled cupcakes. *Raspberry mixture MUST be fully cooled before adding into the frosting.

Storage instructions

Store lemon cupcakes with frosting in an airtight container in the fridge for 3 days.

Freeze them using a freezer-safe container for up to 2 months.

Thaw at room temperature just until thawed before serving.

Print