Lemon Raspberry Cupcakes Recipe

Introduction

These Lemon Raspberry Cupcakes combine bright citrus flavors with sweet, tangy raspberries for a delightful treat. Soft, moist cake meets creamy, fruity frosting, making them perfect for any celebration or a refreshing everyday dessert.

Ingredients

• 1 1/4 cup cake flour
• 1 1/8 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup plus 1 tablespoon granulated sugar
• 1 teaspoon freshly grated lemon zest (from 2 small or 1 large lemons)
• 1/4 cup unsalted butter (room temperature)
• 1 large egg plus 1 large egg yolk (room temperature)
• 2 tablespoons vegetable oil
• 1 teaspoon lemon extract
• 1 cup whole milk (room temperature)
• 1/4 cup lemon curd
• 3/4 cup freeze-dried raspberries
• 3/4 cup unsalted butter (room temperature, for frosting)
• 1 1/2 teaspoons vanilla extract
• 1 pinch fine sea salt
• 5 1/4 cups confectioners’ sugar
• 3 tablespoons whole milk
• Fresh raspberries (for garnish, optional)
• Fresh flowers (for garnish, optional)

Instructions

1. Step 1: Preheat the oven to 350º F. Line a cupcake pan with paper liners and set aside.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl or stand mixer, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your hands to release its oils.
4. Step 4: Add 1/4 cup unsalted butter to the sugar mixture. Beat on medium speed for about 3 minutes until the mixture is smooth and creamy.
5. Step 5: Add the egg and egg yolk, mixing on low speed until combined. Then increase to high speed and beat for one minute more.
6. Step 6: Beat in the vegetable oil and lemon extract until well blended.
7. Step 7: With the mixer on low, add one-third of the flour mixture to the wet ingredients and stir until combined. Then add half of the milk and mix again. Repeat this process, alternating flour and milk, until all are incorporated. Fold gently to combine, being careful not to overmix.
8. Step 8: Fill each cupcake liner about two-thirds full with batter.
9. Step 9: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when touched. Let the cupcakes cool completely before frosting.
10. Step 10: To make the frosting, pulse the freeze-dried raspberries in a food processor until you have a fine powder.
11. Step 11: Beat 3/4 cup unsalted butter in a stand mixer with the paddle attachment on medium-high speed until smooth.
12. Step 12: Add vanilla extract and a pinch of sea salt, mixing until blended.
13. Step 13: Gradually add the confectioners’ sugar and powdered raspberries, one cup at a time, beating on medium speed and scraping the bowl often.
14. Step 14: Beat in the 3 tablespoons of whole milk on high speed until the frosting is light and fluffy.
15. Step 15: Core the cooled cupcakes by pressing an apple corer halfway down into each cupcake and removing the center piece.
16. Step 16: Fill each hollowed center with lemon curd using a piping bag or small spoon.
17. Step 17: Pipe a flat swirl of frosting over each cupcake to cover the lemon curd. Use a small spatula to spread the frosting outward, creating a raised ridge with a bowl shape in the center.
18. Step 18: Garnish with fresh raspberries and fresh flowers if desired, then serve.

Tips & Variations

• Use fresh lemon zest for the brightest flavor; avoid pre-grated lemon zest as it loses aroma quickly.
• Substitute fresh raspberries in the frosting if freeze-dried raspberries are unavailable, but reduce added milk as fresh berries add moisture.
• For a dairy-free version, replace butter and milk with plant-based alternatives and ensure lemon curd is dairy-free.
• Chill the frosting slightly if it becomes too soft for piping to achieve cleaner swirls.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the fresh dairy in the frosting and lemon curd. Bring to room temperature for about 30 minutes before serving for the best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without lemon extract?

Yes, you can omit the lemon extract, but it adds a concentrated lemon flavor that enhances the cake. If unavailable, increase fresh lemon zest slightly to compensate.

How do I prevent the frosting from being too runny?

Make sure the butter and milk are measured accurately and the butter is well-chilled but still soft. If frosting becomes too soft, refrigerate it for 15-20 minutes and then beat again before piping.

Lemon Raspberry Cupcakes Recipe

---

★★★★★

4.6 from 52 reviews

• Author: Hugo
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x

Pin Recipe

Print Recipe

Description

Delight in these light and fluffy Lemon Raspberry Cupcakes, featuring a zesty lemon cake filled with tangy lemon curd and topped with a luscious raspberry-infused buttercream frosting. Perfectly balanced with fresh and freeze-dried raspberries, these cupcakes offer a refreshing burst of citrus and berry flavors, ideal for spring gatherings or afternoon tea.

---

Ingredients

Scale 1x2x3x

Cake

• 1 1/4 cup cake flour
• 1 1/8 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup plus 1 Tablespoon granulated sugar
• 1 teaspoon freshly grated lemon zest (from 2 small or 1 large lemons)
• 1/4 cup unsalted butter, room temperature
• 1 large egg plus 1 large egg yolk, room temperature
• 2 Tablespoons vegetable oil
• 1 teaspoon lemon extract
• 1 cup whole milk, room temperature
• 1/4 cup lemon curd

Frosting

• 3/4 cup freeze-dried raspberries
• 3/4 cup unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 pinch fine sea salt
• 5 1/4 cups confectioners’ sugar
• 3 Tablespoons whole milk

Garnish (optional)

• Fresh raspberries
• Fresh flowers

---

Instructions

1. Preheat Oven: Preheat the oven to 350º F (175º C). Line a cupcake pan with paper liners and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside for later use.
3. Prepare Sugar and Lemon Zest: In the bowl of a stand mixer or large bowl, combine granulated sugar and freshly grated lemon zest. Using clean hands, rub the zest into the sugar to release the lemon oils, enhancing the flavor.
4. Cream Butter and Sugar: Add the room temperature unsalted butter to the lemon sugar mixture and beat with a stand mixer or hand mixer on medium-high speed for about 3 minutes until the mixture is smooth and creamy.
5. Add Eggs: Add the large egg and egg yolk, mixing on low speed until incorporated. Then increase to high speed and beat for 1 minute to incorporate air for lightness.
6. Add Oil and Lemon Extract: Mix in the vegetable oil and lemon extract until well combined.
7. Combine Wet and Dry Ingredients: With the mixer on low speed, add one third of the flour mixture to the wet ingredients, mixing until just blended. Add half of the milk and combine, then repeat with another third of the flour, the remaining milk, and finally the last of the flour mixture, mixing gently after each addition. Fold any remaining dry bits to avoid overmixing.
8. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
9. Bake Cupcakes: Bake for 16 to 18 minutes or until the tops spring back lightly when touched. Remove from oven and allow cupcakes to cool completely on a wire rack.
10. Prepare Raspberry Powder: While cupcakes cool, grind freeze-dried raspberries into a fine powder using a food processor for the frosting.
11. Make Frosting: In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the room temperature unsalted butter on medium-high speed until smooth and creamy.
12. Add Flavorings: Beat in vanilla extract and a pinch of salt until well combined.
13. Incorporate Sugar and Raspberry Powder: Gradually add the confectioners’ sugar and powdered freeze-dried raspberries, about one cup at a time, mixing on medium speed and scraping the bowl often to ensure even blending.
14. Finish Frosting: Add the whole milk and beat on high speed until the frosting is light, fluffy, and spreadable.
15. Core Cupcakes: Using an apple corer or sharp knife, gently press and twist to remove a small cylindrical portion from the center of each cooled cupcake, about halfway down the depth.
16. Fill with Lemon Curd: Use a piping bag with a small round tip or the end cut off to fill the hollow center of each cupcake with lemon curd.
17. Pipe the Frosting: Fit a piping bag with a large round tip and pipe a flat swirl of raspberry buttercream over each filled cupcake to cover the lemon curd. Use a small spatula to smooth and create an outer ridge with a shallow bowl in the center.
18. Garnish and Serve: Top each cupcake with fresh raspberries and fresh flowers if desired, then serve.

Notes

• Ensure all ingredients like eggs, butter, and milk are at room temperature for better mixing and texture.
• Be careful not to overmix the batter once the flour is added to keep the cupcakes tender.
• Freeze-dried raspberries in the frosting add vibrant flavor and color without adding moisture.
• Filling the cupcakes with lemon curd adds a delightful tangy surprise inside.
• Garnishing with fresh flowers is optional but adds an elegant touch for special occasions.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon raspberry cupcakes, lemon cupcakes, raspberry frosting, lemon curd cupcakes, spring cupcakes, citrus cupcakes, berry cupcakes