Lemon Raspberry Cupcakes with Lemon Buttercream
These Lemon Raspberry Cupcakes are soft, fruity, and bursting with bright citrus flavor. Made with fresh raspberries and yogurt for moisture, each cupcake is topped with a creamy, zesty lemon buttercream frosting that makes every bite sunshine-sweet. Perfect for spring parties, birthdays, or just because!
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.