These Fluffy Lemon Raspberry Cupcakes are the perfect combination of tangy lemon and sweet raspberries, topped with a smooth lemon buttercream.
The light and airy cupcake base is infused with lemon zest and fresh raspberries, making each bite a refreshing delight. Perfect for summer gatherings, special occasions, or when you need a sweet pick-me-up!
Why You’ll Love This Recipe
These cupcakes offer a light, fluffy texture paired with the perfect balance of sweetness and tartness.
The zesty lemon flavor complements the fresh raspberries, while the creamy buttercream frosting adds a rich finish.
This recipe is easy to follow, making it ideal for both beginner and experienced bakers, and it yields cupcakes that are beautiful and delicious.
Whether for a birthday party, a tea gathering, or just because, these lemon raspberry cupcakes are sure to be a hit!
Ingredient Highlights
Cupcakes: The self-rising flour ensures a light and airy texture, while the butter and sugar create a rich base that’s perfectly complemented by the zesty lemon juice and fresh raspberries.
Buttercream: The lemon zest and fresh lemon juice in the buttercream make it both tangy and sweet, while the vanilla extract adds warmth and depth.
Fresh Raspberries: Tossing the fresh raspberries in a bit of flour before adding them to the batter prevents them from sinking to the bottom, ensuring every bite has a burst of flavor.
Pro Tips Before You Start
Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Stir just until everything is combined to ensure light, fluffy cupcakes.
Toss the Raspberries in Flour: This simple trick helps to keep the raspberries evenly distributed throughout the batter and prevents them from sinking.
Adjust the Buttercream Consistency: If the buttercream is too thick, add milk a little at a time until it reaches your desired consistency. If it’s too thin, add more powdered sugar.
How to Make Fluffy Lemon Raspberry Cupcakes
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Batter
In a large bowl, beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and vanilla extract.
Step 3: Combine Wet & Dry
Alternate adding the self-rising flour mixture and yogurt + lemon juice to the bowl, beginning and ending with the dry ingredients.
Mix until just combined.
Toss the fresh raspberries in 1 tablespoon of flour, then gently fold them into the batter.
Step 4: Bake
Divide the batter evenly into the cupcake liners, filling each about ¾ full.
Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack.
Step 5: Make Buttercream
Beat butter until creamy. Gradually add powdered sugar, then mix in lemon juice, lemon zest, vanilla extract, salt, and milk (if needed) until smooth and fluffy.
Step 6: Frost & Enjoy
Pipe or spread the lemon buttercream frosting onto the cooled cupcakes.
Garnish with extra raspberries or lemon zest if desired.
Serving Ideas
These Fluffy Lemon Raspberry Cupcakes are perfect for any occasion, from tea parties to birthday celebrations.
They’re also great as a special treat to enjoy with your morning coffee or a refreshing afternoon snack.
Serve them with a cup of iced tea or a glass of lemonade for the ultimate sweet and tangy combo.
Storage
Store the lemon raspberry cupcakes in an airtight container at room temperature for up to 3 days.
If you want to keep them longer, you can refrigerate them for up to 1 week. Be sure to bring them back to room temperature before serving for the best taste and texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just be sure to thaw and drain them before adding to the batter, and gently fold them in to prevent too much juice from mixing into the batter.
Can I make the buttercream in advance?
Absolutely! You can make the lemon buttercream a day ahead and store it in the fridge. Just let it come to room temperature before frosting your cupcakes.
Can I use a different type of fruit?
Yes, you can swap the raspberries for other berries like blueberries or strawberries if you prefer.
Final Thoughts
These Fluffy Lemon Raspberry Cupcakes are a delightful treat that combines the fresh flavors of lemon and raspberry with the richness of buttercream.
They’re perfect for any event, or just as a special indulgence for yourself.
Their tender texture and bright citrus flavor will surely make them a favorite in your baking repertoire!
Lemon Raspberry Cupcakes with Lemon Buttercream
Ingredients
For the Cupcakes:
- 1½ cups self-rising flour
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
- ¾ cup fresh raspberries
- 1 tablespoon flour to toss raspberries
For the Lemon Buttercream:
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 –2 tablespoons milk if needed to adjust consistency
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Beat butter and sugar until fluffy. Add eggs, then lemon zest and vanilla extract.
- Alternate adding self-rising flour and yogurt + lemon juice. Gently fold in fresh raspberries.
- Divide the batter among cupcake liners and bake for 16–18 minutes.
- Beat butter until creamy, then add powdered sugar, lemon juice, lemon zest, and milk to make the buttercream.
- Frost cupcakes and garnish with extra raspberries or lemon zest.
Notes
- Yogurt Substitute: You can substitute sour cream for yogurt if preferred.
- Fruit Tip: Make sure raspberries are dry before folding in to prevent sinking.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw before frosting.
- Decorating: Add a fresh raspberry or a small lemon slice on top for a beautiful finish.
