These Raspberry Lemon Cupcakes combine soft lemon cake, a sweet raspberry jam filling, and a smooth raspberry frosting for a bright, fresh, and indulgent dessert. Every bite brings a perfect balance of tangy citrus and juicy berry sweetness.

Why You Will Love This Recipe

You’ll love these cupcakes for their pillowy lemon crumb, vibrant jam-filled center, and smooth raspberry frosting. They taste bakery-worthy but come together easily at home. The fresh lemon, real berry flavor, and soft texture make them a must-bake for anyone craving a cheerful, fruity, and impressive cupcake.

Raspberry Lemon Cupcakes

Cupcakes are already one of the most joyful desserts to make, but when you pair lemon and raspberry, the result becomes something even more special. These Raspberry Lemon Cupcakes are filled, frosted, and full of fresh flavor — a perfect treat for parties, spring holidays, or any moment that needs a cheerful lift.

The magic begins with the cupcake base. This lemon batter is built from simple ingredients, but each plays a part in creating a soft, light, tender crumb. Whole milk or buttermilk keeps the cake moist, butter adds richness, and baking powder gives the cupcakes a beautiful rise without becoming heavy.

Fresh lemon zest and juice deliver a clean, bright, citrus flavor that feels refreshing instead of overpowering. The zest perfumes the batter with natural oils, while the juice adds a gentle tang that balances the sweetness. Together, they create a cupcake that wakes up your palate from the very first bite.

What makes these cupcakes especially delightful is the raspberry filling. A spoonful of thick raspberry preserves adds a sweet-tart burst of berry flavor right in the center. It turns each cupcake into a layered, exciting bite — soft lemon cake on the outside, bright raspberry in the middle, and a creamy berry frosting on top.

That frosting is another highlight. Made with real raspberry preserves, it’s smooth, creamy, and naturally pink without any artificial coloring. The berries bring sweetness and vibrant tartness, while the butter adds a velvety finish. The lemon juice and vanilla help balance everything so the frosting tastes fresh instead of overly sweet.

These cupcakes are versatile, too. They look stunning with simple garnishes like fresh raspberries or thin lemon slices. Their naturally bright color and citrus aroma make them fit seamlessly into baby showers, brunch gatherings, birthdays, and spring tables.

Technique-wise, the recipe is friendly for every home baker. Creaming the butter and sugar properly guarantees a fluffy structure. Spoon-and-level flour measurement prevents the cupcakes from becoming dense. And cutting a small center for filling is quick and simple, even if it’s your first time making filled cupcakes.

The combination of textures is what makes these cupcakes irresistible. The cake is soft and tender, the filling juicy and bright, and the frosting smooth and creamy. Every bite feels balanced — sweet but not too sweet, citrusy but not sour, fruity without being heavy.

Emotionally, lemon and berry desserts often remind us of sunshine, warm weather, and happy gatherings. These cupcakes carry that same energy. They feel celebratory but still intimate enough for a quiet afternoon treat. They’re desserts that bring people together, spark smiles, and elevate even an ordinary day.

While they look impressive, the cupcakes are shockingly easy to prepare. Most ingredients are standard pantry staples, and the steps are straightforward. Once you bake them once, you’ll likely keep them in your rotation as a reliable, feel-good dessert.

Whether you’re baking for family, bringing a dessert to a get-together, or simply treating yourself, these Raspberry Lemon Cupcakes deliver flavor, freshness, beauty, and comfort in every bite. They’re the kind of cupcakes you’ll make again and again.

Servings & Time

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: 45 minutes

Ingredients

Lemon Cupcakes

• 1½ cups (188g) all-purpose flour, spooned & leveled

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup (8 Tbsp; 113g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1 Tablespoon lemon zest

• 2 large eggs, at room temperature

• 1½ teaspoons pure vanilla extract

• ½ cup (120ml) whole milk or buttermilk, at room temperature

• ¼ cup (60ml) fresh lemon juice

Filling

• ½ cup (165g) thick raspberry preserves or jam

Raspberry Frosting

• ¾ cup (12 Tbsp; 170g) unsalted butter, softened

• 3½ cups (420g) confectioners’ sugar

• ½ cup (165g) thick raspberry preserves or jam

• 1 Tablespoon whole milk

• 1 teaspoon pure vanilla extract

• 1 teaspoon fresh lemon juice

• ⅛ teaspoon salt

• Fresh raspberries or lemon slices for garnish (optional)

Instructions

Cupcakes

1. Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.

2. Whisk flour, baking powder, and salt together in a medium bowl.

3. Cream softened butter, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes.

4. Add eggs one at a time, mixing well after each, then mix in vanilla.

5. Add dry ingredients in two additions, alternating with the milk or buttermilk.

6. Mix in the fresh lemon juice gently until batter is smooth.

7. Divide batter into liners, filling each about ⅔ full.

8. Bake for 18–22 minutes or until a toothpick comes out clean.

9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Filling

10. Once cooled, cut a small ½-inch circle out of the center of each cupcake.

11. Fill each cavity with raspberry preserves, then place the cutout piece back on top (trim if needed).

Raspberry Frosting

12. Beat butter on medium speed until creamy, about 1 minute.

13. Add confectioners’ sugar, raspberry preserves, milk, vanilla, lemon juice, and salt.

14. Beat on low until combined, then increase to medium-high and beat 1–2 minutes until smooth.

15. Frost cupcakes generously and garnish with raspberries or lemon slices.

Tips

Ingredient Substitutions

• Use Meyer lemons for a sweeter, floral citrus flavor.

• Replace raspberry preserves with strawberry or blackberry jam.

• Swap whole milk with buttermilk for softer cupcakes.

Make-Ahead & Storage

• Store frosted cupcakes in the fridge up to 4 days.

• Freeze unfrosted cupcakes up to 3 months.

• Prepare frosting up to 3 days ahead and refrigerate; soften before using.

Serving Variations

• Fill cupcakes with lemon curd for extra tang.

• Add fresh raspberries inside the batter for extra berry pops.

• Frost with lemon buttercream if you want stronger citrus flavor.

Avoid Common Mistakes

• Do not overmix after adding flour to prevent dense cupcakes.

• Ensure butter is softened, not melted, for proper cupcake structure.

• Spoon and level flour to avoid heavy, dry cupcakes.