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Raspberry Lemon Cupcakes with cream cheese frosting, raspberry filling, fresh raspberry, and lemon slice on top; one cupcake is cut open to show the jam center.

Raspberry Lemon Cupcakes

Bright, fluffy Raspberry Lemon Cupcakes that taste like sunshine and summer, with a tangy cream cheese frosting swirled with raspberry jam. Simple to make, bakery-worthy results.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Easy lemon raspberry cupcakes, lemon cupcakes with raspberry filling, lemon raspberry cupcakes, Moist lemon raspberry cupcakes, Raspberry Lemon Cupcakes, Recipes clan raspberry lemon cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 320kcal
Cost: $11

Equipment

  • 1 Standard muffin tin (12-cup size)
  • 12 Paper cupcake liners
  • 1 Electric mixer (Hand or stand mixer works)
  • 2 Large mixing bowls
  • 1 Fine-mesh strainer (For raspberry puree)
  • 1 set Measuring cups/spoons
  • 1 Rubber spatula (For folding in berries)
  • 1 Zester or grater (For lemon zest)

Ingredients

For the Cupcakes:

  • 1 ½ cups All-purpose flour - Or cake flour with adjustment
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter - Room temperature
  • 1 cup Granulated sugar
  • 2 Large eggs - Room temperature
  • 1 teaspoon Vanilla extract - Pure
  • 2 tablespoon Fresh lemon juice
  • 1 tablespoon Lemon zest - Finely grated
  • ½ cup Whole milk - Or buttermilk/plant milk
  • ¾ cup Fresh raspberries - Washed, dried, lightly floured

For the Raspberry Lemon Cream Cheese Frosting:

  • 8 oz Cream cheese - Room temperature
  • ½ cup Unsalted butter - Room temperature
  • 3 cups Powdered sugar - Sifted
  • 2 tablespoon Raspberry puree - Strained from fresh or thawed berries
  • 1 teaspoon Lemon zest - Fresh
  • 1 teaspoon Vanilla extract - Optional
  • 1 tablespoon Raspberry jam - Swirled in at end (optional)
  • 1 pinch Salt - To balance sweetness

Instructions

  • Preheat oven, line tin, bring ingredients to temp
  • Cream butter and sugar, mix in eggs and flavors
  • Add dry and wet ingredients, fold in raspberries
  • Fill cupcake liners and bake
  • Make raspberry lemon cream cheese frosting
  • Frost and garnish cooled cupcakes

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

Nutrition

Serving: 1Cupcake | Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 130mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg