Lemon Cupcakes with Raspberry Buttercream Frosting

Update : February 26, 2026

Lemon cupcakes topped with raspberry buttercream frosting on a decorative plate.

why make this recipe

Lemon Cupcakes with Raspberry Buttercream Frosting are a delightful treat that combines the tartness of fresh lemon with the sweetness of raspberry. These cupcakes are perfect for any occasion, whether celebrating a birthday, hosting a tea party, or just wanting to satisfy your sweet tooth. The zesty flavor of lemon adds a refreshing twist, while the raspberry frosting brings a beautiful pop of color and flavor. This recipe is simple, fun to make, and sure to impress anyone who tastes them!

how to make Lemon Cupcakes with Raspberry Buttercream Frosting

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup raspberry puree
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
2 tablespoons heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the lemon juice and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternately with the milk, starting and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in heavy cream, vanilla extract, and raspberry puree until smooth and fluffy.
Once the cupcakes are cool, frost them with the raspberry buttercream. Enjoy!

how to serve Lemon Cupcakes with Raspberry Buttercream Frosting

Lemon Cupcakes with Raspberry Buttercream Frosting can be served on their own or with a cup of tea or coffee. You can present them on a nice platter or in decorative cupcake boxes for a special touch. They also make a great addition to dessert tables at parties or gatherings.

how to store Lemon Cupcakes with Raspberry Buttercream Frosting

To store your Lemon Cupcakes with Raspberry Buttercream Frosting, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the fridge for up to a week. Just remember to bring them back to room temperature before serving for the best taste!

tips to make Lemon Cupcakes with Raspberry Buttercream Frosting

Make sure your butter is softened to room temperature for easy mixing.
For an extra lemony flavor, add a bit more lemon zest to the batter.
If you don’t have raspberry puree, you can use raspberry jam diluted with a tiny bit of water.
Use a piping bag to frost the cupcakes for a more decorative look.

variation

You can twist this recipe by incorporating blueberries instead of raspberries for a Blueberry Buttercream Frosting. Another option is to add poppy seeds to the cupcake batter for some texture.

FAQs

1. Can I use store-bought raspberry puree?
Yes, you can use store-bought raspberry puree instead of making it at home. Just make sure it is pure raspberry without added sugars.

2. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day or two in advance. Just frost them right before serving to keep the frosting fresh.

3. Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just let them cool completely, wrap them tightly in plastic wrap, and place them in an airtight container. Frost them after defrosting for the best results.