The Ultimate Lemon Raspberry Cupcake Recipe
If you’re a big fan of fresh lemon desserts as well as the tart and sweet taste of raspberries This recipe for Lemon Raspberry Swirl Cupcakes are the perfect sweet treat! With fresh citrus flavors fresh raspberries, a juicy tang, with a smooth lemon-raspberry frosting This recipe can make cupcakes that resemble bakery cakes at home in your kitchen.
Made from only a few ingredients and a few ingredients, these cupcakes are soft, fluffy, and deliciously soft–ideal for springtime celebrations and birthdays, picnics in the summer, or anytime you’re craving sweet and refreshing flavors!
This simple cupcake recipe is made for novices and experienced bakers alike providing an reliable method to make the finest home-cooked cupcakes. Let’s take a look at the ingredients!
Why You’ll Love These Lemon Raspberry Cupcakes
Soft and Moist Texture Deliciously fluffy cupcakes that have the rich lemon flavor.Tangy and sweet balance – The fresh zest of a lemon and the tart raspberry add to this cupcake’s sweetness.Homemade lemon raspberry frosting Creamy, buttery and bursting with gorgeous swirls of raspberry drizzle is a beautiful bakery-style finish.Perfect for any occasion – Ideal to serve for the holiday of Easter, Mother’s Day, summer celebrations, or as a sweet afternoon snack.
Ingredients for Lemon Raspberry Swirl Cupcakes
For the Cupcakes:
- 1 1/2 cups of all-purpose bread flour (for an incredibly soft and moist crumb)
- 1 1/2 teaspoon baking powder (for an ideal rise)
- 1/4 tsp salt (enhances flavor)
- 1/2 cup butter that is unsalted softened (adds depth)
- 3/4 cup of granulated sugar (sweetens and helps keep your cupcakes moist)
- 2 large eggs (adds structure & fluffiness)
- 1 teaspoon vanilla extract (adds the flavor depth)
- 1/2 cup of whole milk (for an incredibly soft texture)
- 1 tbsp lemon zest (bright citrus flavor)
- 2 tablespoons pure citrus juice (for the perfect tangy flavor)
- 1 cup of fresh raspberry (plus an extra garnish)
For the Lemon Raspberry Frosting & Drizzle:
- 1 cup unsweetened butter, softened (for the creation of a smooth frosting)
- 3 cups of powdered sugar (for stability and sweetness)
- 2 2 tablespoons of heavy cream (makes the frosting fluffy)
- 1 tsp vanilla extract (enhances flavor)
- 2 tbsp lemon curd (adds richness & tang)
- 1/4 cup preserves of raspberries (for an organic raspberry swirl)
- 1 tbsp lemon juice (brings brightness)
- Thin slices of lemon and fresh raspberries to garnish
Tips: Looking for an alternative that is gluten-free? Try almond flour or a 1:1 gluten-free substitute for flour!
How to Make Lemon Raspberry Swirl Cupcakes – Step by Step
Step1: Prepare the Cupcake Batter
Prepare the oven for 350 degrees Fahrenheit (175degC). Line the inside of a muffin pan with cupcake liner.
In a medium bowl, mix in the flour as well as baking powder along with salt. Put aside. In the bowl of a large one, beat the sugar and butter until fluffy and light. Add the eggs, one at a before adding vanilla extract, zest of lemon as well as citrus juice. Gradually add the flour mixture, mixing it with the milk until the mixture is completely combined. Fold in the raspberries, taking care not to over mix.
Step2: Bake the Cupcakes
The cupcake liner should be filled about 3/4 full of the batter. Bake for 18 to 20 minutes and until a toothpick placed in the middle emerges clean.Let the cupcakes cool completely before frosting.
Step3: Make the Lemon Raspberry Frosting
Within a bowl beat butter to make it it becomes creamy as well as smooth. Then, gradually add the powdered sugar and mix until completely mixed. Add vanilla, heavy cream and lemon curd, mixing until the mixture is fluffy.
Step4: Prepare the Raspberry Drizzle
In small bowl, mix together the preserves of the raspberry as well as the lemon juice.
For an even consistency, strain the seeds of the raspberry.
Step5: Assemble & Decorate the Cupcakes
Spread the frosting with lemon over cupcakes that are cool. Pour the frosting over the strawberry-lemon mix for stunning swirls. Decorate with a fresh strawberry and a small lemon slice.
Tip: Want extra lemon flavor? Try soaking in a lemon syrup prior to frosting!
Pro Tips for Perfect Lemon Raspberry Cupcakes
Make use of fresh lemons The fresh juice of a lemon and the zest can enhance their natural flavor.Don’t overmix the batter as it can cause the cupcakes to become thick instead of fluffy.Use the ingredients at room temperature. This ensures a uniform, smooth batter to ensure the perfect texture.For extra moisture, brush the cupcakes baked with a lemon simple syrup prior to frosting.Chill the frosting if the frosting is too spongy you can chill it for 10 minutes before pipe-piping.
Best Ways to Serve Lemon Raspberry Cupcakes
The deliciously flavorful cupcakes pair well with coffee or tea. A delicious evening treat.Lemonade and Raspberry Iced Tea – Enhances the citrus-berry flavors.Vanilla Ice Cream – adds an amazing creamy contrast.
Nutritional Information for Lemon Raspberry Cupcakes
Per Serving (1 Cupcake):
- Calories: 310 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 3g
- Sugar: 28g
For a version with less calories substitute an alternative substitute for sugar or Greek yogurt in place in butter!
Storage & Leftovers
Room Temperature Storage: Store inside an airtight container up to two days.Refrigerator Place in the refrigerator until 5 days.Freezer Cupcakes: Freeze cupcakes without frosting for up to two months.
In order to refresh the page, let the cupcakes cool in the room for one hour prior to serving!
FAQs About Lemon Raspberry Swirl Cupcakes
1. Are frozen raspberries safe to use?
Yes! You can mix them with a bit of flour to keep them from getting sucked into batter.
2. How can you make cupcakes that are that are dairy-free?
Substitute coconut oil in place of butter and almond milk to substitute for dairy milk.
3. Do I need to prepare these cupcakes in advance?
Absolutely! Bake them at least a day ahead and then frost just before serving.
4. What happens if I don’t have lemon curd?
You can substitute the extra zest of a lemon and juice to make the frosting.
Related Recipes You’ll Love
-
Easter Blueberry Lemon Cheesecake Pie – Best No-Bake Dessert
-
Old-Fashioned Egg Custard Pie Recipe – Homemade Dessert
Final Thoughts
This Lemon Raspberry Swirl Cupcakes are the perfect treat for those who love citrus! With their soft texture, delicious tangy-sweet balance, and beautiful swirl topping these cupcakes are ideal for any occasion.
Try this simple muffin recipe today and tell us how they come out!
Are you a fan of this recipe? Please share it with us and share it with us on social media!
Want more bakery-style desserts? Explore our latest recipes!
Print
Lemon Raspberry Cupcakes – Moist, Fluffy & Easy Recipe
Description
If you’re a fan of zesty lemon desserts and the sweet-tart taste of raspberries, these Lemon Raspberry Swirl Cupcakes are the perfect treat! Bursting with fresh citrus flavor, juicy raspberries, and a creamy lemon-raspberry frosting, this recipe creates bakery-style cupcakes right in your kitchen.
Made with simple ingredients, these cupcakes are light, fluffy, and irresistibly moist–ideal for spring celebrations, summer picnics, birthdays, or whenever you crave a bright and refreshing dessert!
This easy cupcake recipe is designed for beginners and expert bakers alike, ensuring a foolproof method to achieve the best homemade cupcakes. Let’s dive into the details!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour (for a soft, tender crumb)
- 1 1/2 tsp baking powder (for the perfect rise)
- 1/4 tsp salt (enhances flavor)
- 1/2 cup unsalted butter, softened (adds richness)
- 3/4 cup granulated sugar (sweetens & keeps the cupcakes moist)
- 2 large eggs (adds structure & fluffiness)
- 1 tsp vanilla extract (adds depth of flavor)
- 1/2 cup whole milk (for a tender texture)
- 1 tbsp lemon zest (bright citrus flavor)
- 2 tbsp fresh lemon juice (for that perfect tangy taste)
- 1/2 cup fresh raspberries (plus extra for garnish)
For the Lemon Raspberry Frosting & Drizzle:
- 1 cup unsalted butter, softened (for a creamy frosting)
- 3 cups powdered sugar (for sweetness & stability)
- 2 tbsp heavy cream (makes the frosting fluffy)
- 1 tsp vanilla extract (enhances flavor)
- 2 tbsp lemon curd (adds richness & tang)
- 1/4 cup raspberry preserves (for a natural raspberry swirl)
- 1 tbsp lemon juice (brings brightness)
- Thin lemon slices & fresh raspberries for garnish
Tip: Want a gluten-free version? Use almond flour or a 1:1 gluten-free flour substitute!
Instructions
Preheat the oven to 350degF (175degC). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice. Gradually add the flour mixture, alternating with the milk, until fully combined. Gently fold in the raspberries, being careful not to overmix.
Fill each cupcake liner about 3/4 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.Let cupcakes cool completely before frosting.
In a large bowl, beat the butter until creamy and smooth. Gradually add powdered sugar, mixing until fully combined. Add the heavy cream, vanilla, and lemon curd, beating until fluffy.
In a small bowl, whisk together the raspberry preserves and lemon juice.
For a smoother consistency, strain out the raspberry seeds.
Pipe the lemon frosting onto the cooled cupcakes. Drizzle with the raspberry-lemon mixture for a stunning swirl effect. Garnish with a fresh raspberry and a thin lemon slice.
Tip: Want extra lemon flavor? Add a lemon syrup soak before frosting!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
Use Fresh Lemons – Fresh lemon juice and zest enhance the natural citrus flavor.Don’t Overmix the Batter – Overmixing can make the cupcakes dense instead of fluffy.Use Room Temperature Ingredients – Ensures a smooth, even batter for the best texture.For Extra Moisture – Brush baked cupcakes with a lemon simple syrup before frosting.Chill the Frosting – If your frosting is too soft, chill for 10 minutes before piping.
