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Raspberry Lemon Cupcakes

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12

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

  • Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
  • Whisk flour, baking powder, and salt together in a medium bowl.
  • Cream softened butter, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes.
  • Add eggs one at a time, mixing well after each, then mix in vanilla.
  • Add dry ingredients in two additions, alternating with the milk or buttermilk.
  • Mix in the fresh lemon juice gently until batter is smooth.
  • Divide batter into liners, filling each about ⅔ full.
  • Bake for 18–22 minutes or until a toothpick comes out clean.
  • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Filling

  • Once cooled, cut a small ½-inch circle out of the center of each cupcake.
  • Fill each cavity with raspberry preserves, then place the cutout piece back on top (trim if needed).

Raspberry Frosting

  • Beat butter on medium speed until creamy, about 1 minute.
  • Add confectioners’ sugar, raspberry preserves, milk, vanilla, lemon juice, and salt.
  • Beat on low until combined, then increase to medium-high and beat 1–2 minutes until smooth.
  • Frost cupcakes generously and garnish with raspberries or lemon slices.

Notes

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.