The Ultimate Lemon Raspberry Cupcake Recipe
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!
Why You’ll Love These Lemon Raspberry Cupcakes
Soft & Moist Texture – Perfectly fluffy cupcakes with a rich lemon flavor.
Tangy & Sweet Balance – Fresh lemon zest and tart raspberries complement the sweetness.
Homemade Lemon Raspberry Frosting – Buttery, creamy, and packed with citrusy goodness!
Beautiful Swirls – The raspberry drizzle adds an elegant bakery-style finish.
Perfect for Any Occasion – Great for Easter, Mother’s Day, summer parties, or an afternoon treat.
Ingredients for Lemon Raspberry Swirl Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour (for a soft, tender crumb)
- 1 ½ tsp baking powder (for the perfect rise)
- ¼ tsp salt (enhances flavor)
- ½ cup unsalted butter, softened (adds richness)
- ¾ cup granulated sugar (sweetens & keeps the cupcakes moist)
- 2 large eggs (adds structure & fluffiness)
- 1 tsp vanilla extract (adds depth of flavor)
- ½ cup whole milk (for a tender texture)
- 1 tbsp lemon zest (bright citrus flavor)
- 2 tbsp fresh lemon juice (for that perfect tangy taste)
- ½ 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)
- ¼ 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!
How to Make Lemon Raspberry Swirl Cupcakes – Step by Step
Step1: Prepare the Cupcake Batter
Preheat the oven to 350°F (175°C). 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.
Step2: Bake the Cupcakes
Fill each cupcake liner about ¾ 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.
Step3: Make the Lemon Raspberry 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.
Step4: Prepare the Raspberry Drizzle
In a small bowl, whisk together the raspberry preserves and lemon juice.
For a smoother consistency, strain out the raspberry seeds.
Step5: Assemble & Decorate the Cupcakes
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!
Pro Tips for Perfect Lemon Raspberry Cupcakes
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.
Best Ways to Serve Lemon Raspberry Cupcakes
These flavor-packed cupcakes pair beautifully with:
Tea or Coffee – A perfect afternoon treat.
Lemonade or Raspberry Iced Tea – Enhances the citrus-berry flavors.
Vanilla Ice Cream – Adds a delicious 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 lower-calorie version, use a sugar substitute and Greek yogurt instead of butter!
Storage & Leftovers
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days.
Freezer: Freeze unfrosted cupcakes for up to 2 months.
To refresh, let frozen cupcakes thaw at room temperature for 1 hour before serving!
FAQs About Lemon Raspberry Swirl Cupcakes
1. Can I use frozen raspberries?
Yes! Just toss them in a little flour to prevent sinking into the batter.
2. How do I make these cupcakes dairy-free?
Substitute coconut oil for butter and almond milk for dairy milk.
3. Can I make these cupcakes ahead of time?
Absolutely! Bake them a day ahead and frost right before serving.
4. What if I don’t have lemon curd?
You can use extra lemon zest and juice in the frosting instead.
Related Recipes You’ll Love
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Lemon Custard Cake – Best Easy Dessert Recipe Ever
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Easter Blueberry Lemon Cheesecake Pie – Easy No-Bake Dessert
Final Thoughts
These Lemon Raspberry Swirl Cupcakes are a must-try for citrus lovers! With their light texture, tangy-sweet balance, and stunning swirl topping, they’re perfect for any occasion.
Try this easy cupcake recipe today and let us know how they turn out!
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Easy Lemon Raspberry Cupcakes – Best Homemade 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
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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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.