This lemon cupcakes with raspberry buttercream frosting comes together in about 30 minutes and requires minimal mixing for a delightful treat that your family will love! Switch up the flavors by using blueberries instead of raspberries, or even try adding in chocolate chips if you’re feeling adventurous, there’s tons of options to play around with! It’s like the ultimate “clean out the fridge” dessert too, so you can whip this up anytime you’re in need of a sweet fix!
Ingredient Breakdown
All-Purpose Flour
I like to use 1.5 cups of all-purpose flour for these cupcakes because it provides the perfect texture, light and fluffy! Plus, it’s super versatile; you can swap in whole wheat flour if you’re looking for a healthier option, but it will change the texture a bit, giving a denser end result.
Granulated Sugar
You’ll need 1 cup of granulated sugar. It’s essential for sweetness! I prefer to use granulated sugar because it dissolves perfectly during the mixing process. If you’re in a pinch, you can use brown sugar or coconut sugar, which can lend a different flavor (and a hint of color!) to your cupcakes.
Unsalted Butter
We’ll use 1/2 cup of unsalted butter, nicely softened, for that rich flavor and moist crumb that makes these cupcakes melt in your mouth! Unsalted gives you control over how salty your dessert is, you can absolutely use margarine in a pinch, but trust me, butter is the way to go for that classic taste.
Large Eggs
You’ll want 2 large eggs to bind everything together and to add moisture. I usually pull these out of the fridge ahead of time so they’re close to room temperature. If you’re vegan, you can substitute with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Milk
A 1/2 cup of milk adds that creamy texture we all adore in baked goods! I prefer using whole milk for the extra richness, but you can use any milk you have on hand, almond, soy, or even buttermilk will work well!
Lemon Juice & Zest
1/4 cup of fresh lemon juice plus the zest of 1 lemon gives our cupcakes their delicious citrus flavor that brightens everything up! Fresh is BEST for both the juice and zest, but bottled lemon juice can work too, just skip the zest.
Baking Powder & Salt
I add 1.5 teaspoons of baking powder and 1/2 teaspoon of salt. This combination not only helps the cupcakes rise beautifully but also balances out the sweetness. Remember, a couple pinches of salt really brings out the flavors!
Raspberries
For the frosting, you’ll need 1 cup of raspberries. Fresh or frozen, they both work like a charm! If you have a different berry lying around, feel free to switch it up, blueberries, strawberries, you name it!
Butter for Frosting
In the frosting, we employ another 1/2 cup of unsalted butter. Ensuring it’s soft enough to whip up smoothly is key to a creamy texture. Trust me, it makes all the difference!
Powdered Sugar
We will also require 2 cups of powdered sugar to sweeten that frosting just right! This is what gives you that luscious, fluffy texture, you can use less if you’re watching your sugar intake.
Vanilla Extract
A touch of 1 teaspoon of vanilla extract rounds out the flavors perfectly in the frosting! You could use almond extract for a different twist too!
Milk for Frosting
Finally, a splash of 1-2 tablespoons of milk will help you get the right consistency for the frosting, smooth, creamy, and perfect for spreading!
How to Make Lemon Cupcakes with Raspberry Buttercream Frosting
Preheat the Oven
Begin by preheating your oven to 350°F (175°C), and don’t forget to line your muffin tin with cupcake liners! This is going to be a delightful sight in about 20 minutes.
Mixing the Batter
In a large bowl, cream together the 1/2 cup of softened butter and 1 cup of granulated sugar until it’s light and fluffy. This should take about 3-4 minutes, you’ll want to pause and enjoy that sweet buttery aroma wafting through your kitchen!
Add in the 2 large eggs, one at a time, mixing well after each addition. You’ll want that nice, smooth texture before you proceed.
Stir in the 1/4 cup of fresh lemon juice and the zest trust me, your taste buds will be doing a happy dance at this point!
In a separate bowl, whisk together the 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 1/2 teaspoon of salt.
Gradually add the dry ingredients to the wet mixture, alternating with the 1/2 cup of milk. Mix until just combined, don’t overdo it, okay? We want these to be perfectly fluffy!
Filling the Liners
- Fill the cupcake liners about 2/3 full with the batter. I like to use a cookie scoop for even portions; it minimizes mess, and every cupcake gets the same love.
Baking
- Pop them in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Just imagine that glorious buttery smell filling your kitchen!
Cooling
- Let the cupcakes cool completely in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Making the Raspberry Buttercream
For the frosting, beat the 1/2 cup of softened butter in a bowl until creamy about 2 minutes. You want that texture to be just right!
Gradually add the 2 cups of powdered sugar along with the 1 teaspoon of vanilla extract, beating until smooth. If the frosting seems a bit thick, add 1-2 tablespoons of milk to reach your desired consistency.
Finally, gently fold in the 1 cup of raspberries until they’re evenly distributed.
Decorating
- Once your lemon cupcakes are completely cool, it’s frosting time! Frost the cooled cupcakes generously with your raspberry buttercream and watch everyone’s eyes light up at this beautiful showstopper.
And voilà! You have the most delightful Lemon Cupcakes with Raspberry Buttercream Frosting, bursting with flavor and perfect for any occasion!
Why I Love this Recipe
This is my go-to recipe when I need something sweet but don’t want to spend a ton of time in the kitchen, there’s just something about the bright lemon flavor combined with the tartness of raspberries that sings springtime to me! I’m a real sucker for cupcakes; they bring such joy, and every bite is pure happiness. The best part? You can use whatever you’ve got on hand, blueberries, strawberries, even a touch of chocolate, each version is a hit in our house!
If you loved these cupcakes, be sure to check out my Girl Scout Samoas Cookies Cupcakes, my Chocolate Raspberry Cupcakes, or my Buttercream Topped Vanilla Cupcakes!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes. What’s not to love about a delicious dessert that doesn’t demand your whole afternoon? It’s basically a no-stress, maximum reward situation!
Little Mess
With just one bowl for the batter and a quick clean-up, you’ll be asking yourself if you really did spend that little time baking! Less mess means more time enjoying with family.
Crowd-Pleaser
These cupcakes are truly a hit! The whole family will love the combination of lemon and raspberry flavors, making them perfect for gatherings, picnics, or even just a cozy night in.
Customizable
You can absolutely use whatever ingredients you prefer! This recipe is versatile, so if something’s running low, feel free to make substitutions, different fruit, a different extract, or even switch out the frosting if you want to get creative!
Comfort Food
These are just plain good! Loaded with tons of flavor, they remind us of sunny days and joy-filled celebrations. Baking these cupcakes? You’ll want to make them over and over again.
Serving & Storage
How to Serve This Delight
These cupcakes pair perfectly with a cup of coffee or a glass of cold milk. Consider sprucing them up even further with a sprinkle of lemon zest on top for an impressive presentation!
Storage
They’ll keep in the fridge for up to 4 days, but honestly, they rarely last that long in our house! If you need to store them, place them in an airtight container to maintain that fresh and delightful taste.
Reheating Instructions
If you want to enjoy them warm, pop them in the microwave for about 10-15 seconds. Just be careful not to overdo it; nobody wants a dry cupcake!
Freezer Friendly
Yes! You can freeze them for up to 3 months. Just make sure to frost them after they’ve thawed for a good presentation, but they’re still amazing without frosting if you need to take shortcuts at dessert time!
So what are you waiting for? Get those ingredients together and start baking these fabulously quick and easy lemon cupcakes with raspberry buttercream frosting that everyone will be raving about! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Lemon Cupcakes with Raspberry Buttercream Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Let cupcakes cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Beat the softened butter until creamy, about 2 minutes.
- Gradually add the powdered sugar and vanilla, beating until smooth. Adjust frosting consistency with milk as needed.
- Fold in the raspberries gently.
- Once the cupcakes are completely cool, frost generously with the raspberry buttercream.