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Luscious Lemon Raspberry Cupcakes

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Bright and moist lemon cupcakes bursting with fresh raspberries and topped with tangy cream cheese frosting, perfect for summer baking and gatherings.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) whole milk
  • 1 cup (about 125 g) fresh raspberries
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • ½ teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Gently fold in the fresh raspberries with a rubber spatula, being careful not to crush them.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cupcakes should spring back lightly when touched.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed.
  11. Add lemon zest, lemon juice, and vanilla extract to the frosting. Beat until fluffy and spreadable.
  12. Once cupcakes are fully cooled, frost them generously using a spatula or piping bag. Optionally, garnish with fresh raspberries or extra lemon zest.

Notes

Use fresh lemons for best flavor. Fold raspberries gently to avoid crushing. Frost cupcakes only when completely cooled to prevent melting. If batter is too thick, add a tablespoon of milk to loosen. Toss raspberries lightly in flour if they bleed too much. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free frosting, use coconut cream and dairy-free cream cheese alternatives.

Nutrition

Keywords: lemon cupcakes, raspberry cupcakes, cream cheese frosting, summer baking, easy cupcakes, lemon raspberry dessert

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