These lemon raspberry cupcakes are soft, fluffy, and bursting with bright citrus and sweet berry flavors. The zesty lemon pairs perfectly with juicy raspberries, creating a refreshing and delicious treat. Perfect for any occasion, they bring a homemade touch with a light, bakery-style texture.
Why We Love This lemon raspberry cupcakes
These lemon raspberry cupcakes bring together the perfect mix of zesty citrus and juicy berries, creating a treat that’s light, refreshing, and bursting with flavor. They have a soft, fluffy texture with just the right balance of sweetness and tang.
- Fresh Ingredients: Made with real lemon zest, lemon juice, and fresh raspberries for a bright, natural flavor.
- Bakery-Style Texture: Light, airy, and moist, just like your favorite homemade cupcakes.
- Versatile Treat: This is Perfect for birthdays, brunches, or just a sweet everyday indulgence.
- Easy to Make: Simple ingredients and straightforward steps make these cupcakes beginner-friendly.
Whether you enjoy them plain or topped with a creamy frosting, these cupcakes are a guaranteed crowd-pleaser!
Ingredients for lemon raspberry cupcakes
All-purpose flour – Provides the right texture for fluffy lemon raspberry cupcakes. Avoid using cake flour or other flours.
Baking powder – Essential for the rise in cupcakes. Don’t substitute it with baking soda.
Unsalted butter – Adds moisture and flavor. If using salted butter, reduce the added salt.
Granulated sugar – Adds sweetness and texture. Don’t use brown or cane sugar, as it may affect the color and texture.
Lemon zest – Adds a fresh, citrusy flavor to the cupcakes.
Lemon juice – Gives the cupcakes a tangy, refreshing flavor.
Vanilla extract – Balances the citrus and raspberry flavors with a touch of sweetness.
Milk – Whole milk keeps the cupcakes moist. Lower-fat milk may result in a drier texture.
Fresh raspberries – Add sweetness and color. If using frozen, thaw and drain them first.
Instructions
Now that you have everything ready, it’s time to make your lemon raspberry cupcakes! Follow these simple steps for a light, fluffy, and perfectly balanced treat:
Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the butter and sugar: In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. You can use an electric mixer or a hand whisk for this.
Add the eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined.
Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined – be careful not to overmix!
Add lemon and raspberries: Gently fold in the lemon zest, lemon juice, and fresh raspberries. The raspberries will add little bursts of sweetness to every bite.
Fill the cupcake liners: Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
While your cupcakes are cooling, feel free to prepare your frosting!
Pro Tips for lemon raspberry cupcakes
To make sure your lemon raspberry cupcakes come out perfectly every time, here are some helpful tips that will elevate your baking game:
Use room-temperature ingredients: For a smooth, lump-free batter, make sure your butter, eggs, and milk are at room temperature before mixing. This helps everything blend together seamlessly and ensures a fluffy texture.
Don’t overmix the batter: When adding the dry ingredients to the wet, mix until just combined. Overmixing can lead to dense cupcakes instead of the soft, airy texture we’re aiming for.
Coat the Raspberries in flour: To prevent the fresh raspberries from sinking to the bottom of the cupcakes, toss them in a little bit of flour before folding them into the batter. This will help them stay suspended throughout the cupcakes.
Check for doneness: Cupcake baking times can vary depending on your oven, so keep an eye on them in the last few minutes. When a toothpick comes out clean or with just a few crumbs, they’re done!
Frost when cool: Make sure the cupcakes are completely cooled before adding the frosting. If they’re still warm, the frosting will melt and lose its shape.
With these tips, your cupcakes will be even more moist, fluffy, and bursting with flavor.
Variations
While the classic lemon raspberry cupcakes are absolutely delicious, there are a few fun variations you can try to customize them to your liking. Here are some ideas to switch things up:
Lemon Blueberry Cupcakes: Swap out the raspberries for fresh blueberries for a slightly different berry twist. The flavor balance with lemon is just as delightful!
Gluten-Free Lemon Raspberry Cupcakes: If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to also use a gluten-free baking powder.
Lemon Raspberry Cheesecake Cupcakes: Add a spoonful of cheesecake filling in the center of each cupcake before baking. This creates a creamy, tangy surprise with every bite!
Lemon Raspberry with Almond: For a nutty touch, add a teaspoon of almond extract to the batter and sprinkle slivered almonds on top of the frosting for extra crunch.
Cupcake Muffins: If you prefer a less sweet, more muffin-like texture, reduce the sugar and skip the frosting. These lemon raspberry muffins are a great breakfast treat!
These variations keep the essence of the zesty lemon and fresh raspberries but offer different flavors and textures for any occasion! Feel free to get creative and make this recipe your own!
Serving Suggestions for lemon raspberry cupcakes
Once your lemon raspberry cupcakes are beautifully baked and frosted, it’s time to think about how to serve them! Here are a few ideas that will elevate your cupcake experience:
Garnish with fresh berries: Top each cupcake with a fresh raspberry or a thin slice of lemon for a pop of color and extra flavor. It adds a beautiful finishing touch that’s also Instagram-worthy!
Pair with tea or lemonade: These cupcakes are perfect for afternoon tea or a sunny brunch. A refreshing glass of lemonade or a warm cup of herbal tea complements the citrusy flavor beautifully.
Cupcake Platter: Arrange your cupcakes on a decorative platter for a stylish treat to share at gatherings, parties, or family dinners.
Serve with whipped cream: If you’re looking to add a little extra indulgence, a dollop of fresh whipped cream on top of each cupcake enhances the soft texture and adds creaminess.
Frozen Treat: For a fun twist, freeze the cupcakes for a few hours to enjoy a refreshing, chilled version on hot days. The lemon flavor becomes even more vibrant!
These simple yet creative serving ideas will elevate your lemon raspberry cupcakes and make them the star of any occasion!
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FAQs about lemon raspberry cupcakes
Here are some common questions about lemon raspberry cupcakes to help you with any concerns you might have:
Can I use frozen raspberries instead of fresh ?
Yes, you can use frozen raspberries, but make sure to thaw and drain them first. Frozen berries can release extra moisture, so draining them will help prevent your cupcakes from becoming too wet. Lightly toss them in a bit of flour to help keep them suspended in the batter.
Can I make these cupcakes ahead of time?
Absolutely! These lemon raspberry cupcakes stay fresh for up to 3 days at room temperature in an airtight container. You can also freeze the cupcakes without frosting for up to 2 months. Just thaw them at room temperature and frost them before serving.
Can I substitute the lemon juice for something else?
While fresh lemon juice gives the cupcakes their signature zing, you can substitute it with a small amount of lime juice for a different citrus twist. Keep in mind that the flavor will be slightly altered but still delicious!
Lemon raspberry cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
- Cream the butter and sugar: Beat the butter and sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Slowly mix the flour mixture with the wet ingredients, alternating with the milk. Mix until just combined.
- Add lemon and raspberries: Gently fold in the lemon zest, lemon juice, and raspberries.
- Fill the cupcake liners: Divide the batter evenly into the liners, filling each about 2/3 full.
- Bake: Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.