Lemon Cupcakes With Raspberry Buttercream Frosting Recipe

I’m sharing my from-scratch lemon cupcakes topped with raspberry buttercream, a playful take on Lemon Cupcake Ideas that hides a clever frosting trick you’ll want to try.

I love a cupcake that actually wakes you up, and these Lemon Cupcakes With Raspberry Buttercream Frosting do exactly that. I’m always hunting for Lemon Cupcake Ideas and Fun Frosting Recipes, and this pairing knocked my socks off.

Bright lemon zest folded into a tender batter and generous unsalted butter gives the crumb a buttery lift, then a tangy raspberry buttercream tops it all off. They look like they belong at a picnic but somehow slide into weekday dessert duty too, its playful without being cloying.

I messed up a batch and learned a tiny trick that makes them pop, youll want to try it.

Ingredients

• Mostly carbs, some protein, gives structure but not much fiber, all purpose starch.
• Pure sweet, adds caramelization and tenderness, no real nutrients just quick energy.
• Rich in fat and flavor, helps moist crumb, not exactly heart healthy tho.
• Protein packed, helps bind and lift cupcakes, adds moisture and richness too.
• Bright acid and citrus oils, gives zip and balances sweetness, adds vitamin C.
• Acidic dairy makes batter tender, adds tang, improves rise with baking powder.
• Tart, fruity, gives pink color and real berry flavor, has vitamin antioxidants.
• Super fine sugar, creates creamy frosting texture, adds sweetness but little nutrition.

Ingredient Quantities

• 1 1/4 cups (160 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter softened
• 2 large eggs room temp
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1/2 cup (120 ml) buttermilk or whole milk
• 1/4 cup (60 g) sour cream or plain Greek yogurt
• 1 cup (225 g) unsalted butter softened
• 3 to 4 cups (360 to 480 g) powdered sugar sifted
• 1/2 cup (120 g) fresh raspberries pureed and strained or 3 tablespoons freeze-dried raspberry powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 to 2 tablespoons heavy cream or milk
• Fresh raspberries for garnish optional
• Extra lemon zest for garnish optional

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; set a rack in middle of oven.

2. In a medium bowl whisk together 1 1/4 cups (160 g) all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt; set aside.

3. In the bowl of a stand mixer or with a hand mixer beat 1/2 cup (115 g) unsalted butter (softened) and 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrap down the sides, then add 2 large eggs one at a time, beating after each, then mix in 1 teaspoon vanilla extract, 2 tablespoons lemon zest and 2 tablespoons fresh lemon juice.

4. Add the dry ingredients in three additions, alternating with 1/2 cup (120 ml) buttermilk or whole milk, beginning and ending with the dry mix; mix just until combined, dont overmix or you’ll get dense cupcakes.

5. Fold in 1/4 cup (60 g) sour cream or plain Greek yogurt gently with a spatula until batter is smooth and a little glossy.

6. Divide batter among liners, filling each about two thirds full, bake 17 to 20 minutes or until a toothpick inserted in the center comes out clean; cool in pan 5 minutes then transfer to a wire rack to cool completely before frosting.

7. For the raspberry buttercream, beat 1 cup (225 g) unsalted butter (softened) until creamy, about 2 minutes; gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar, starting with 2 cups, then adjust for sweetness and thickness as you go.

8. Stir or beat in 1/2 cup (120 g) fresh raspberries pureed and strained (to remove seeds) or 3 tablespoons freeze-dried raspberry powder, plus 1 teaspoon vanilla extract and a pinch of salt; add 1 to 2 tablespoons heavy cream or milk to reach spreadable consistency, then beat on high for 1 to 2 minutes until light and fluffy. Tip: if using fresh puree start with less liquid in the buttercream since the puree adds moisture, and if it’s too soft pop it in the fridge for 15 minutes.

9. Pipe or spread the buttercream onto cooled cupcakes, garnish with fresh raspberries and extra lemon zest if you like, and keep cupcakes refrigerated if your kitchen is warm, bring to room temp before serving so they taste best.

Equipment Needed

1. 12-cup muffin tin
2. Paper cupcake liners
3. Stand mixer or hand mixer, whatever you’ve got
4. Mixing bowls (one medium for dry stuff, one large for wet)
5. Measuring cups and spoons
6. Microplane zester or fine grater for the lemons
7. Rubber spatula and a whisk (use the spatula to fold gentle)
8. Fine-mesh sieve for straining raspberry puree and sifting powdered sugar
9. Wire cooling rack and a few toothpicks to test doneness

FAQ

Lemon Cupcakes With Raspberry Buttercream Frosting Recipe Substitutions and Variations

• All-purpose flour → Cake flour (for each cup remove 2 tbsp AP flour and stir in 2 tbsp cornstarch, sift well), or whole wheat pastry flour (swap up to 50% for nuttier flavor but expect denser crumb), or a 1-to-1 gluten free flour blend by weight (add xanthan gum if your blend lacks it).
• Granulated sugar → Light brown sugar (1:1, gives moistness and a deeper flavor), coconut sugar (1:1, less sweet and caramel notes), or honey/maple syrup (use about 3/4 cup liquid syrup for 1 cup sugar, cut other liquid by ~3 tbsp and drop oven temp 25°F because it’s liquid and browns faster).
• Buttermilk → Milk + acid (for 1 cup milk stir in 1 tbsp lemon juice or vinegar, for this recipe halve that amount and let sit 5 min), or plain yogurt or sour cream thinned with milk to the same volume, or unsweetened non-dairy milk + 1 tsp lemon juice per 1/2 cup.
• Fresh raspberry puree → Frozen raspberries thawed and strained (same weight), seedless raspberry jam or preserves (use less powdered sugar in the frosting because jam is sweeter), or freeze-dried raspberry powder rehydrated into a paste (mix powder with a little water) for intense color and shelf stability.

Pro Tips

1) Bring eggs, butter and sour cream to room temp, seriously. Cold ingredients make the batter seize or go dense, and your buttercream will get lumpy if the butter is too cold.

2) Use a spoon and level method for the flour, dont scoop from the bag — too much flour = dry cupcakes. Also fill liners with an ice cream scoop so they bake evenly.

3) If using fresh raspberries, simmer the puree briefly then strain it to concentrate flavor and kill seeds, or use freeze-dried powder for a bold color and less extra liquid. If the frosting gets too soft, chill it 10 to 15 minutes before piping.

4) Zest the lemons before juicing so you dont lose any zest, and add a tiny pinch of salt to the buttercream to brighten the raspberry and lemon flavors.