Lemon Cupcakes with Raspberry Buttercream Frosting Recipe
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These Lemon Cupcakes with Raspberry Buttercream Frosting are a game-changer for anyone who loves a mix of tangy and sweet flavors. The cupcakes are bursting with fresh lemon zest and juice, giving them a bright, citrusy punch. Topped with a creamy, raspberry-flavored buttercream, each bite is a perfect balance of tart and sweet. Bake more than you’ll need as you won’t want to stop at one!
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These are some of my favorite spring or summer cupcakes. They’re perfect for Easter, Mother’s Day, and summer picnics, as they’re real crowd-pleasers. What’s great is that you probably have all the ingredients in your pantry already and they are very easy to make. The kids like to get involved in baking and decorating the cupcakes, which makes it a super fun activity for them.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Cupcakes with Raspberry Buttercream Frosting with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how easy these cupcakes are to make; just follow my instructions, and they’ll turn out great.
Start by preheating your oven to 350°F (180°C) and lining a cupcake pan with liners.
Combine Dry Ingredients
In a medium bowl, mix together the flour, baking powder, and salt. This will ensure your dry ingredients are well combined and your cupcakes bake evenly.
Cream Butter and Sugar
Next, in a large mixing bowl, cream the butter and sugar together on medium-high speed for about a minute. Make sure to scrape down the sides of the bowl to get every bit mixed in.
Tip: Ensure the butter is at room temperature for a smoother mixture.
Add Wet Ingredients
Now, add the eggs, vanilla, and the zest and juice from your lemons to the butter and sugar mixture. Give it a good mix, just until everything is combined. You don’t want to overmix at this stage.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Combine Wet and Dry Ingredients
With your mixer on low speed, start adding the buttermilk and the flour mixture. Alternate between the two, starting and ending with the flour. This helps keep the batter smooth and well-mixed.
Fill and Bake
Using a 1-inch cookie scoop or a tablespoon, fill each cupcake liner with about 3 tablespoons of batter. This amount will ensure your cupcakes rise nicely and have a good shape.
Bake the cupcakes for about 20 minutes or until a toothpick inserted into the center comes out clean. It’s a good idea to rotate the pan halfway through baking to make sure they cook evenly.
Cool and Frost
Once they’re done, let the cupcakes cool completely. This is really important – if they’re still warm, the frosting will melt and slide right off.
When the cupcakes are cool, it’s time to frost them. Transfer your raspberry buttercream frosting to a piping bag and get creative with your piping. You can swirl, zigzag, or make little peaks – whatever makes you happy.
Serve and enjoy!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 2 eggs
- ½ cup unsalted butter room temp
- 1 teaspoon vanilla
- 2 large lemons ¼ cup juice and the zest of both lemons
- ½ cup buttermilk
- Raspberry buttercream frosting
Instructions
- Preheat oven to 350°F (180°C). Add cupcake liners to the pan and set aside.
- In a bowl, combine flour, baking powder and salt.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In another large mixing bowl cream together the butter and sugar on medium-high speed for 1 minute. Pause to scrape the bowl, add in the eggs, vanilla, and lemon juice/zest. Mix again just to combine.1 cup sugar, 2 eggs, ½ cup unsalted butter, 1 teaspoon vanilla, 2 large lemons
- On low speed add half the buttermilk and half the flour mixture alternating until fully combined.½ cup buttermilk
- Using a 1-inch cookie scoop, add 3 tablespoons of batter into each cupcake liner and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Transfer your raspberry buttercream frosting to a piping bag and pipe on cooled cupcakes.Raspberry buttercream frosting
- Serve and enjoy!
Notes
- Ingredient Quality: Use fresh lemons for the juice and zest. Fresh citrus adds a bright, natural flavor that you can’t get from bottled juice.
- Butter Temperature: Make sure your butter is at room temperature before you start. This helps it cream properly with the sugar, creating a light and fluffy cupcake.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into ½ cup of milk. Let it sit for a few minutes until it thickens.
- Measure Accurately: Baking is a science, so measure your ingredients carefully. Use the spoon and level method for flour to avoid packing it down, which can make your cupcakes dense.
- Mixing: When adding the flour mixture and buttermilk to the wet ingredients, mix on low speed and just until combined. Overmixing can lead to tough cupcakes.
- Uniform Cupcakes: Use a cookie scoop to fill your cupcake liners. This ensures that each cupcake has the same amount of batter and bakes evenly.
- Rotating the Pan: Rotate your cupcake pan halfway through baking. This ensures even baking and helps prevent some cupcakes from browning more than others.
- Cooling: Allow your cupcakes to cool completely before frosting. Frosting warm cupcakes will cause the buttercream to melt and slide off.
- Piping Bag: If you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off. This works well for simple frosting designs.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
Here are my top tips to help you make perfect cupcakes every time.
- Ingredient Quality: Use fresh lemons for the juice and zest. Fresh citrus adds a bright, natural flavor that you can’t get from bottled juice.
- Butter Temperature: Make sure your butter is at room temperature before you start. This helps it cream properly with the sugar, creating a light and fluffy cupcake.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into ½ cup of milk. Let it sit for a few minutes until it thickens.
- Measure Accurately: Baking is a science, so measure your ingredients carefully. Use the spoon and level method for flour to avoid packing it down, which can make your cupcakes dense.
- Mixing: When adding the flour mixture and buttermilk to the wet ingredients, mix on low speed and just until combined. Overmixing can lead to tough cupcakes.
- Uniform Cupcakes: Use a cookie scoop to fill your cupcake liners. This ensures that each cupcake has the same amount of batter and bakes evenly.
- Rotating the Pan: Rotate your cupcake pan halfway through baking. This ensures even baking and helps prevent some cupcakes from browning more than others.
- Cooling: Allow your cupcakes to cool completely before frosting. Frosting warm cupcakes will cause the buttercream to melt and slide off.
- Piping Bag: If you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off. This works well for simple frosting designs.
How to Store Lemon Cupcakes with Raspberry Buttercream Frosting
To keep your Lemon Cupcakes with Raspberry Buttercream Frosting fresh and delicious, you’ll want to store them properly. If you have any leftovers, follow these simple steps to ensure they stay as tasty as when they were first made.
Room Temperature Storage
If you plan to eat the cupcakes within a day or two, you can store them at room temperature. Place them in an airtight container to prevent them from drying out. Make sure the container is large enough so the frosting doesn’t get squished.
Refrigeration
For longer storage, place the cupcakes in an airtight container and store them in the refrigerator. They will stay fresh for up to a week this way. Before serving, let the cupcakes come to room temperature for the best flavor and texture.
Freezing
Yes, this recipe is suitable for freezing! If you want to store the cupcakes for a longer period, you can freeze them. Here’s how:
- Place the cupcakes on a baking sheet and freeze them uncovered for about an hour. This hardens the frosting so it doesn’t get damaged during storage.
- Once the cupcakes are frozen, wrap each one individually in plastic wrap.
- Place the wrapped cupcakes in a large airtight container or a freezer bag.
- They can be stored in the freezer for up to three months.
When you’re ready to enjoy them, simply unwrap the cupcakes and let them thaw at room temperature. This process ensures the cupcakes retain their moist texture and delicious flavor.
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