Heartmade Holidays

Indulge in the perfect combination of tangy lemons and sweet raspberries with this scrumptious Lemon Cupcakes with Raspberry Frosting recipe. The zesty lemon cupcakes are a delight unto themselves, but the sweet, velvety frosting takes them to new heights.

Looking for a refreshing lemon-based dessert? If you’re like me and prefer cupcakes that are less sweet, then this Lemon Cupcakes recipe is for you.

This Lemon Cupcake with Raspberry Frosting recipe is perfect for those who prefer a zesty treat over rich chocolate cupcakes.

Topped with a raspberry on top of a light frosting made from fresh raspberries, the vibrant spring colors in this cupcake also make it entirely irresistible. Make these ahead of time for a picnic, spring gathering, these cupcakes are also great for afternoon tea, brunch or as a birthday cupcake. With a slightly tangy flavor, these cupcakes go great with coffee or tea as it’s not overly rich or sweet.

Why We Love This Cupcake Recipe

This Lemon Cupcake Raspberry Frosting recipe is the ultimate dessert to add to your spring menu. The perfect sweet treat for your BBQ party, or just because you crave for a light dessert, they are great for those who are not a huge fan of heavy or rich desserts.

If you’re always entertaining but short on time, you can always pre-make the cupcakes without the raspberry frosting. Freeze the cupcakes in an air-tight container for later use.

You can also make variations of this cupcake by changing the flavor of the cupcakes from lemon to strawberry, as well as the flavor of the frosting.

Supplies & Ingredients

Before you get busy making these cupcakes, make sure you have the following supplies:

• Cookie Scoop
• Cupcake Pan
• Cupcake Liners
• Hand mixer or kitchen mixer(optional)

Ingredients For The Cupcake:

• All purpose flour
• Baking powder 
• Salt
• 1 cup sugar
• 2 eggs 
• Unsalted butter (room temp)
• Vanilla essence
• 2 large lemons (¼ cup juice and the zest of both lemons)
• Buttermilk

Frosting Ingredients:

• Fresh raspberries 
• Unsalted butter (room temp)
• Powdered sugar 
• Heavy cream 
• Pinch of salt to taste

How To Make Delicious Lemon Cupcakes With Raspberry Buttercream

Ready to whip up these easy and delicious Lemon Cupcakes with Raspberry Frosting? Check out the full recipe for directions on how to make the Lemon Cupcakes below!

Lemon Cupcakes With Raspberry Frosting

Get ready to be wowed by these scrumptious Lemon Cupcakes with Raspberry Frosting! With their vibrant zest and sweet-tart finish, they're perfect for any celebration or simply satisfying your sweet cravings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cool Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 14 cupcakes

Notes

Cupcake Ingredients:

• 1.5 cups all purpose flour
• 1.5 tsp baking powder 
• ½ tsp salt
• 1 cup sugar
• 2 eggs 
• ½ cup unsalted butter (room temp)
• 1 tsp vanilla
• 2 large lemons (¼ cup juice and the zest of both lemons)
• ½ cup buttermilk

Frosting Ingredients:

• 1.5 cups fresh raspberries 
• ½ cup unsalted butter (room temp)
• 2.5 cups powdered sugar 
• 2 Tbsp heavy cream 
• Pinch of salt to taste

Directions Cupcakes:

1. Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside. 
2. In a bowl, combine flour, baking powder and salt.
3. In another large mixing bowl cream together the butter and sugar on medium – high speed for 1 minute. Pause to scrape the bowl, add in the eggs, vanilla and lemon juice/zest. Mix again just to combine. 
4. On low speed add in half the buttermilk and half the flour mixture alternating until fully combined.
5. Using a 1 inch cookie scoop add 3 Tbsp of batter into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. 
6. To make the frosting add raspberries to a blender or food processor. If needed, add a small amount of water to help the raspberries to blend. 
7. Put the raspberries through a sieve to remove the seeds. Add the remaining liquid into a saucepan and bring to a low boil for 10 minutes. Stirring occasionally. The raspberry liquid should reduce greatly and thicken. 
8. Place the raspberries in the freezer to chill for at least 10 minutes.*
9. Meanwhile, in a large bowl mix the butter on medium high for 1 minute. Slowly add in the powdered sugar. Pause the scrape the sides, add in the heavy cream and salt if desired. Mix again for another minute. 
10. Add 2 Tbsp of raspberry mixture to the frosting and mix until frosting is light and fluffy.
11. Transfer frosting to a piping bag and pipe on cooled cupcakes. 

 

*Raspberry mixture MUST be fully cooled before adding into the frosting.

Keyword lemon cupcakes with frosting, lemon cupcakes with raspberry frosting, lemon desserts, raspberry buttercream desserts, spring cupcake recipes

Love this spring dessert recipe? You might also like:

• Strawberry Cake Mix Hershey Kiss Cookies
• Berry Frozen Yogurt Cups Recipe
• Jumbo Banana Muffins