Spring is finally here and you need a light, bright dessert. These lemon cupcakes with raspberry frosting are the perfect treat for your next family brunch. They have a tender crumb and a zesty citrus flavor. You will love how the sweet buttercream balances the tart lemon. This recipe is simple enough for a busy weekend afternoon.
Why This Recipe Is a Winner
These cupcakes are a total crowd-pleaser for any spring gathering. The vibrant pink frosting makes them look restaurant-quality at home. You get a soft, moist cake thanks to the addition of sour cream. It is a great way to use fresh seasonal lemons. Your family will enjoy the fresh berry flavor in every single bite. This is the ultimate spring comfort food for your sweet tooth.
Simple Method
Making these cupcakes is very straightforward and stress-free. You start by creaming the butter and sugar until light and fluffy. Then, you alternate adding the dry and wet ingredients slowly. This ensures a tender crumb every single time you bake. Even if you are new to baking, these steps are easy to follow. You will feel like a pro when you see them rise.
Ingredients for Lemon Cupcakes with Raspberry Frosting
Most of these items are simple pantry staples you likely have on hand. Fresh citrus and berries make all the difference here.
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.25 cup sour cream
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (frosting)
- 3 cups powdered sugar, sifted (frosting)
- 0.33 cup raspberry puree, strained (frosting)
- 0.5 teaspoon vanilla extract (frosting)
- 1 pinch salt (frosting)
Step-by-Step
- Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until homogenous.
- Using a stand mixer with a paddle attachment, cream 0.5 cup butter and granulated sugar on medium-high speed until light and aerated, approximately 3 minutes.
- Incorporate eggs one at a time, followed by lemon zest and 1 teaspoon vanilla extract, beating well after each addition.
- In a separate vessel, whisk together the milk, lemon juice, and sour cream.
- Reduce mixer speed to low and add the dry ingredients in three parts, alternating with the liquid mixture, beginning and ending with the dry ingredients.
- Distribute the batter evenly into the cupcake liners, filling each approximately 2/3 full.
- Bake for 18 to 20 minutes or until the internal temperature reaches 205°F (96°C) or a tester comes out clean.
- Transfer to a wire rack and allow to cool completely to room temperature.
- For the frosting, beat 1 cup softened butter until smooth. Gradually incorporate powdered sugar on low speed.
- Add the strained raspberry puree, 0.5 teaspoon vanilla, and a pinch of salt. Increase speed to high and whip for 2 to 3 minutes until light and fluffy.
- Pipe the raspberry buttercream onto the cooled cupcakes using a star tip.
Best Ways to Enjoy It
Serve these cupcakes on a pretty platter for a Mother’s Day brunch. They look lovely with a few fresh raspberries on top. You could also pair them with a cold glass of lemonade. Imagine enjoying these lemon cupcakes with raspberry frosting at your next garden party. They are perfect for sharing with your favorite people under the sun.
Keep It Fresh
Store any leftover cupcakes in an airtight container in the fridge. They will stay fresh and delicious for up to three days. For the best texture, let them sit at room temperature for 20 minutes before eating. You can also freeze the unfrosted cupcakes for up to two months. Just thaw them completely before adding the creamy buttercream frosting. Reheating is not necessary for these chilled treats.
Pro Tips
- Use room temperature eggs to ensure a smooth and even batter.
- Don’t skip straining the raspberry puree to remove the tiny seeds.
- Avoid overmixing the batter once you add the dry ingredients.
- Make the frosting a day ahead to save time on busy mornings.
- Add a few fresh mint leaves for a beautiful seasonal garnish.
- Use a cookie scoop to fill your cupcake liners perfectly every time.
- Sift your powdered sugar to ensure the frosting is completely smooth.
Ways to Switch It Up
- Swap the lemon zest for lime for a tropical citrus twist.
- Use a gluten-free flour blend to make these cupcakes allergy-friendly.
- Try strawberry puree instead of raspberry for a milder pink frosting.
- Add a white chocolate drizzle on top for an extra special touch.
Quick Answers
Can I use bottled lemon juice?
Fresh lemon juice is always better for the best citrus flavor. However, bottled juice will work in a pinch if you are out of fresh fruit. Just make sure it is 100% juice without added sugars.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake at 18 minutes. If it comes out clean or with just a few crumbs, they are ready. They should also feel springy to the touch.
Will kids like these cupcakes?
Yes, children usually love the bright pink frosting and the sweet flavor. The lemon is mild enough that it is not too sour for little ones. They are a kid-approved favorite for birthdays.
I hope these bright cupcakes bring a little sunshine to your kitchen this week. They are so fun to make and even better to share with family. Happy baking!
— Alex
Lemon Cupcakes with Raspberry Buttercream Frosting
Ingredients
- 1.5 cups all -purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon sal t
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs , room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.25 cup sour cream
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (frosting)
- 3 cups powdered sugar, sifted (frosting)
- 0.33 cup raspberry puree, strained (frosting)
- 0.5 teaspoon vanilla extract (frosting)
- 1 pinch salt (frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until homogenous.
- Using a stand mixer with a paddle attachment, cream 0.5 cup butter and granulated sugar on medium-high speed until light and aerated, approximately 3 minutes.
- Incorporate eggs one at a time, followed by lemon zest and 1 teaspoon vanilla extract, beating well after each addition.
- In a separate vessel, whisk together the milk, lemon juice, and sour cream.
- Reduce mixer speed to low and add the dry ingredients in three parts, alternating with the liquid mixture, beginning and ending with the dry ingredients.
- Distribute the batter evenly into the cupcake liners, filling each approximately 2/3 full.
- Bake for 18 to 20 minutes or until the internal temperature reaches 205°F (96°C) or a tester comes out clean.
- Transfer to a wire rack and allow to cool completely to room temperature.
- For the frosting, beat 1 cup softened butter until smooth. Gradually incorporate powdered sugar on low speed.
- Add the strained raspberry puree, 0.5 teaspoon vanilla, and a pinch of salt. Increase speed to high and whip for 2 to 3 minutes until light and fluffy.
- Pipe the raspberry buttercream onto the cooled cupcakes using a star tip.
