lemon raspberry cupcakes

Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!

Lemon Cupcakes with Raspberry Buttercream

(190 grams) all-purpose flour

baking powder

salt

(115 grams) unsalted butter (, softened)

(200 grams) granulated sugar

eggs (at room temperature)

vanilla extract

(45 ml) fresh lemon juice

lemon

(120 ml) whole milk

(60 grams) sour cream

(230 grams) unsalted butter (, softened)

sugar

(15 ml) heavy cream

raspberry preserves ((or jam))

Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.

In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.

Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.

Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.

Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.

To make the lemon cupcakes:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.

Frost the cooled cupcakes as desired.

To make the raspberry buttercream:

Lemon raspberry cupcakes are such a delightful treat with the combination of fresh tangy lemon cake and sweet raspberry jam buttercream.

Lemon Raspberry Cupcakes

all purpose flour

butter (unsalted, softened)

sugar (white granulated)

eggs (large)

real vanilla extract

milk

sugar ((16 ounces))

raspberry jam (18 ounces)

optional garnish (fresh raspberries, lemon slices)

Preheat oven to 350F.

In medium bowl, mix flour, baking powder and salt; set aside dry ingredients.

In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add in eggs, one at a time. Mix in the zest and juice of the lemon and the vanilla.

Alternately add in the flour mixture and milk, about half at a time, beating just until blended.

Divide batter evenly into a lined muffin tin, until each is about half to two-thirds full. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in center comes out clean.

Remove cupcakes from pans and cool on a wire rack. While cupcakes are cooling, prepare buttercream.

In a large mixing bowl whip the 3 sticks of butter with an electric mixer until fluffy. Gradually add in the powdered sugar until it is all combined.

Next whip in the vanilla extract and raspberry jam. Whip in the milk 1 tablespoon at a time until desired consistency.

Pipe frosting onto cooled cupcakes and garnish as desired.

These lemon raspberry cupcakes are easy to make with a fluffy, light and moist texture then topped with a raspberry buttercream frosting.

lemon cake mix

eggs

canola oil

water

sour cream

unsalted butter (, softened)

sugar ((reserve 1/2 cup for the end))

raspberries

Preheat oven to 325°F and line cupcake liners in 2 muffin tins.

In a large bowl, combine the lemon cake mix and dry pudding mix. Next mix in the 3 eggs, 3/4 cup canola oil and 3/4 cup hot water. Then stir in 3/4 cup sour cream and lemon zest.

Pour batter into the cupcake liners, about 3/4 the way full. Bake for 20-25 minutes, or until the cupcakes spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.

Remove from oven and allow cupcakes to cool on a cooling rack.

Lemon Cupcakes

Puree 1 cup fresh raspberries in a blender. Then pour into a sieve or fine mesh strainer. You should have about 1/2 cup puree.

In a large bowl, beat 1 cup softened unsalted butter and 1/2 teaspoon vanilla with an electric mixer, until nice and fluffy. Then slowly add in 4 1/2 cups powdered sugar, reserving 1/2 cup. Add in the raspberry puree and mix until combined. Then slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.

Once cupcakes have cooled, frost the tops with the raspberry frosting. Add a fresh raspberry on top for garnish!

Raspberry Frosting

Can I pre-make the frosting for the next day? Or is it best to make and frost fresh?

I made this for my work pals-and it was a huge hit!

I make these lemon raspberry cupcakes all of the time and they are always a huge hit! I was asked to make orange cupcakes. Would this recipe work if I just substitute the lemon cake for an orange cake mix, orange zest instead of a lemon, and I do not think there is orange pudding mix, so just vanilla pudding mix?

I am hoping those switches would be fine and it would still turn out delicious, just an orange flavor instead of lemon. 

Thank you! :)

I only made the cupcakes, not the frosting. I’ve made them twice and both times the cupcakes caved in once I took them out of the oven..I did add raspberries into the batter so I’m wondering if that could be the reason that they caved in or if I should’ve baked them longer or at a higher temperature?

Great recipes. Both the cupcakes and the frosting!

I made these and they came out fabulous!! Can this be made as a sheet cake as an alternative? Would baking time be different?

Made these for Mother’s Day &amp; it was so easy… my 3 year old bonus-daughter helped with the entire process &amp; they were a HUGE hit.

Beautiful cupcakes. I'm throwing a girl's party this weekend. I'm going to bake these cupcakes. I bet my guests will love them. Thanks for the recipe!

These are just wonderful! I love lemon and raspberry together!

https://content.jwplatform.com/videos/AgId3xyX.mp4

Delicious lemon cupcakes topped with a fresh raspberry buttercream frosting.

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The most viewed lemon raspberry cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine