Table of Contents

why make this recipe

These Lemon Raspberry Cupcakes are bright, light, and easy to bake. They use simple ingredients and give a fresh lemon flavor with soft raspberries. They work well for snacks, parties, or a quick treat. If you like fruity drinks, try a cool glass of blue raspberry lemonade with them for a bright match.

introduction

This recipe makes soft cupcakes with lemon zest and real raspberries. The cake stays moist and the raspberry frosting adds color and flavor. You do not need fancy tools. The steps are clear and the bake time is short.

how to make Lemon Raspberry Cupcakes

Preheat, mix dry and wet, fold in fruit, and bake. Start by mixing flour, baking powder, and salt. Cream the butter and sugar until light. Add eggs one at a time, then milk, lemon zest, and lemon juice. Add the dry mix slowly and fold in fresh raspberries at the end. For ideas on lemony drinks to serve with these cupcakes, see this blue raspberry lemonade recipe.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/2 cup fresh raspberries
Zest of 1 lemon
Juice of 1 lemon

Directions :

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, mix together flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the milk, lemon zest, and juice.
Gradually add the dry ingredients to the wet ingredients until just combined.
Gently fold in the raspberries.
Fill cupcake liners about 2/3 full.
Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before frosting.
For the frosting, beat together butter, powdered sugar, and pureed raspberries until fluffy.

how to serve Lemon Raspberry Cupcakes

Serve at room temperature. Pipe or spread the raspberry frosting on cooled cupcakes. Add a small raspberry or a thin strip of lemon zest on top for a simple look. These pair well with cold drinks or tea.

how to store Lemon Raspberry Cupcakes

Keep cupcakes in an airtight container. Store in the fridge if you use fresh fruit in the frosting; they last 3–4 days. Bring to room temperature before serving for best texture. You can freeze plain cupcakes (no frosting) in a freezer bag for up to 2 months.

tips to make Lemon Raspberry Cupcakes

Use room temperature eggs and butter to mix evenly.
Fold raspberries very gently to avoid breaking them and turning batter pink.
Do not overmix after adding flour; stop when just combined.
If you want a tart drink with the cupcakes, try pairing them with blue lemonade Tiffany punch.
For smoother frosting, strain raspberry puree to remove seeds.

variation (if any)

Add a teaspoon of vanilla for extra depth.
Use frozen raspberries, thawed and drained, if fresh are not available.
Make lemon curd and add a spoonful in the center of each cupcake before frosting.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them first so they do not add extra water to the batter.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts separately and combine before baking. Do not add raspberries until just before baking.

Q: How do I keep cupcakes from sinking?
A: Do not overmix the batter and avoid opening the oven while they bake. Measure baking powder correctly and use fresh leavening.

Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend and follow the same steps. The texture may change slightly.

Q: How do I get brighter lemon flavor?
A: Use the zest and a little more lemon juice, but do not add too much liquid or the batter may be thin.

Ellie