Go Back
Print Recipe

Raspberry Lemon Cupcakes

These Raspberry Lemon Cupcakes are soft, bright, and bursting with real lemon flavor, balanced perfectly with sweet, juicy raspberries. They bake up tender and refreshing, offering the perfect mix of citrusy zing and classic cupcake comfort.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12

Ingredients

  • ½ cup 115g unsalted butter, softened to room temperature
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature preferred
  • 2 teaspoons vanilla extract
  • 1½ cups 190g all-purpose flour, measured correctly
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 120ml milk
  • Zest + fresh juice of two medium lemons

Instructions

  • Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
  • Cream butter and sugar together on medium speed until light and fluffy, about 2 minutes.
  • Add eggs one at a time, mixing after each addition, then mix in the vanilla extract.
  • In a separate bowl whisk together flour, baking powder, and salt.
  • Add dry ingredients to the butter mixture in 2 parts, alternating with the milk, mixing just until combined.
  • Add lemon zest and lemon juice, stirring gently until the batter is smooth.
  • Divide the batter evenly between cupcake liners, filling each about ⅔ full.
  • Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.

Notes

Ingredient Substitutions

  • Substitute buttermilk for milk for an even softer crumb.
  • Use Meyer lemons for a slightly sweeter citrus flavor.
  • Add raspberries folded into the batter if you want fruit in every bite.

Make-Ahead & Storage

  • Store cupcakes covered at room temperature for 1 day or refrigerated up to 4 days.
  • Freeze unfrosted cupcakes for up to 3 months; thaw at room temperature.
  • Bake cupcakes one day ahead and frost before serving for best texture.

Serving Variations

  • Frost with lemon cream cheese frosting, vanilla buttercream, or raspberry buttercream.
  • Top with fresh raspberries, lemon slices, or powdered sugar.
  • Add a raspberry jam filling for extra flavor.

Avoid Common Mistakes

  • Do not overmix the batter after adding dry ingredients.
  • Measure flour properly to avoid dense cupcakes.
  • Ensure butter is softened, not melted, for best structure.