Best 7 Raspberry Lemon Cupcakes Recipes

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Raspberry lemon cupcakes are a delightful treat that combines the sweet and tangy flavors of raspberry and lemon in a moist and fluffy cupcake. With a vibrant pink hue and a burst of citrusy flavor, these cupcakes are perfect for any occasion, whether it's a birthday party, a summer gathering, or a simple afternoon snack. The combination of the sweet raspberries and the tangy lemon zest creates a perfect balance of flavors that will tantalize your taste buds. These cupcakes are easy to make and can be enjoyed by people of all ages, making them a popular choice for any event.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-RASPBERRY CUPCAKES



Lemon-Raspberry Cupcakes image

Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 20

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 eggs, room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
⅓ cup sour cream, at room temperature
2 tablespoons lemon juice
1 cup fresh raspberries
1 ½ teaspoons all-purpose flour
1 cup fresh raspberries
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 pinch salt
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
  • Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
  • Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
  • Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
  • Frost cooled cupcakes and top with additional raspberries, if desired.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 73.6 g, Cholesterol 98.2 mg, Fat 26.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 16.3 g, Sodium 174.4 mg, Sugar 58.8 g

RASPBERRY-FILLED LEMON CUPCAKES



Raspberry-Filled Lemon Cupcakes image

Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious raspberry-filled cupcakes - perfect dessert to impress your guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons grated lemon peel (from 2 medium lemons)
1 container (6 oz) fresh raspberries (1 to 1 1/4 cups)
2 containers Betty Crocker™ Whipped fluffy white frosting
2 tablespoons grated lemon peel (from 2 medium lemons)
1 tablespoon fresh lemon juice
Grated lemon peel strips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
  • In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 25 g, TransFat 2 g

LEMON-RASPBERRY CUPCAKES



Lemon-Raspberry Cupcakes image

Provided by Janet Taylor McCracken

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Quick & Easy     Low Cal     Raspberry     Lemon     Spring     Birthday     Edible Gift     Party     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 9

3/4 cup (12 tablespoons) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries (for garnish)

Steps:

  • Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
  • Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
  • Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

LEMON CUPCAKES WITH RASPBERRY



Lemon Cupcakes with Raspberry image

This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 2 dozen

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries

Steps:

  • Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
  • Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
  • In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
  • Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
  • Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
  • Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.

LEMON-YOGURT CUPCAKES WITH RASPBERRY JAM



Lemon-Yogurt Cupcakes with Raspberry Jam image

Categories     Cake     Side     Bake     Raspberry     Lemon

Yield makes 24

Number Of Ingredients 12

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for tins
2 3/4 cups all-purpose flour, plus more for tins
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs, separated, room temperature
1 1/4 cups granulated sugar
1 tablespoon finely grated lemon zest, plus 4 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons pure vanilla extract
3/4 cup plain whole-milk yogurt
1 cup seedless raspberry jam or preserves
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking soda, baking powder, and salt.
  • With an electric mixer on medium speed, whisk egg whites until soft peaks form. Add 1/2 cup granulated sugar; whisk until peaks are stiff and glossy but not dry (do not overbeat). Transfer mixture to a large bowl.
  • In another bowl, with an electric mixer on medium-high speed, cream butter until smooth. Add remaining 3/4 cup granulated sugar and the zest; beat until pale and fluffy. Add yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in lemon juice and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of yogurt, and beating until just combined after each. Whisk one third of the egg-white mixture into batter to lighten, then gently fold in remaining whites.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  • To finish, use a serrated knife (and a gentle sawing motion) to slice each cupcake twice horizontally to make three even layers. Spread a thin layer of jam (about 1 teaspoon) on each bottom layer, then top with middle layers. Spread another layer of jam on each middle layer. Top with third cupcake layer, pressing gently on top so layers adhere. Filled cupcakes can be stored up to 3 days at room temperature in airtight containers. Dust with confectioners' sugar just before serving.

RASPBERRY LEMON CUPCAKES



Raspberry Lemon Cupcakes image

These raspberry lemon cupcakes are one word: delicious!

Provided by mkr

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 ¼ cups all-purpose flour, divided
⅓ cup white sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter, at room temperature
½ cup lemon juice
⅓ cup milk
2 egg whites
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup frozen raspberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand.
  • Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute.
  • Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.

Nutrition Facts : Calories 189.5 calories, Carbohydrate 25.8 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 192.4 mg, Sugar 6.8 g

LEMON RASPBERRY CUPCAKES



LEMON RASPBERRY CUPCAKES image

Categories     Citrus     Dessert

Number Of Ingredients 13

Cupcakes
3/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
3 teaspoons grated lemon zest
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
2 tablespoons freshly squeezed lemon juice
12 teaspoons seedless raspberry jam (Confession: I didn't use seedless)
Frosting
1 cup unsalted butter, softened
1/2 cup seedless raspberry jam
3 cups powdered sugar

Steps:

  • Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners. Using an electric mixer, beat butter, powdered sugar, and lemon zest in a large bowl until fluffy & well blended. Add eggs, beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour. Drop a spoonful of the cupcake batter into the bottom of each muffin cup. Use the back of a spoon to spread it around to the edges of the tin, otherwise the jam will go right to the bottom. Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup. Divide remaining batter among muffin cups to top the jam. Bake for 18-22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting. To make the frosting, in a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire. Pipe onto cupcakes and decorate!

Tips:

  • For a richer flavor, use fresh raspberries instead of frozen ones.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make sure the cupcakes are cooked through, insert a toothpick into the center of one of them. If it comes out clean, the cupcakes are done.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • For a fun and festive touch, decorate the cupcakes with fresh raspberries, lemon zest, or sprinkles.

Conclusion:

Raspberry lemon cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their bright and cheerful flavor, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these raspberry lemon cupcakes a try!

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