Lemon Cupcakes with Raspberry Buttercream Frosting – a from-scratch lemon cupcake with a fun and fruity raspberry buttercream frosting! These babies scream fun in the sun!
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Lemon Cupcakes
Let me say I love these Lemon Cupcakes with Raspberry Buttercream Frosting. Love them, y’all! They are perfect for Spring and Summer – and with Mother’s Day and the 4th of July just around the corner, you will want this recipe!!
A few weeks ago, I was looking back through some old posts and was reminded of this one – but I could NOT stop thinking about them! I knew I had to remake them (for new pictures) to share again!
My kiddos told me these Lemon Cupcakes with Raspberry Buttercream taste like Fruity Pebbles ….. did you know that’s my favorite cereal of all time?! Y’all, it was love at first bite all over again!
The cupcakes are an easy from-scratch lemon flavor – with lemon juice and lemon zest for maximum flavor. The raspberry buttercream frosting is also from-scratch and just as simple! Fresh raspberries combine with butter, powdered sugar, and extract to make the most lip-smacking good frosting around!
Lemme show you how to make them ….
Lemon Cupcakes recipe
Ingredients for lemon cupcakes
- all-purpose flour
- baking powder
- salt
- butter
- granulated sugar
- large eggs
- vanilla extract
- lemon extract
- fresh lemon juice
- lemon zest
- milk
Ingredients for raspberry buttercream
- fresh raspberries, washed and patted dry
- butter
- pinch of salt (if using unsalted butter)
- raspberry extract (optional)
- powdered sugar
Additional Ingredients
- Lemon slices and additional raspberries for garnish, if desired
How to make cupcakes
Time needed: 1 hour and 15 minutes.
How to make Lemon Cupcakes with Raspberry Buttercream Frosting
- Preheat oven and prepare pan.
Preheat oven to 350°F. Place cupcake liners in the wells of a muffin pan (you will need about 15). Set aside.
- Combine the dry ingredients and set aside.
In a medium bowl, combine the flour, baking powder, and salt with a wire whisk. Set aside.
- Prepare the batter and fill liners.
In a large mixing bowl, mix the butter and sugar until thick and yellow. Add eggs, one at a time, beating well after each addition. Add the vanilla and lemon extracts, the lemon juice, and lemon zest; beat well. Add half of the flour mixture, followed by all of the milk, then the remaining flour mixture; mixing just until each addition is combined. Do not overmix. Divide the batter evenly into the cupcake liners.
- Bake and cool.
Bake for 13-18 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
- Prepare the frosting.
While the cupcakes are cooling, prepare the frosting. Puree the raspberries in a food processor. Strain the raspberries through a sieve (or cheesecloth) to remove seeds. Place the butter, salt, strained raspberries, and raspberry extract in a mixing bowl. Beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating at low speed until thoroughly combined and smooth.
- Frost cupcakes and garnish each with a lemon wedge and a raspberry.
Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.
Lemon Cupcakes: FAQs
If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.
YES! You can freeze cupcakes!
UNFROSTED – Make sure the cupcakes are completely cool. Wrap each cupcake individually in plastic wrap and then place them in an airtight freezer-safe container.
FROSTED – Personally, I prefer to freeze unfrosted cupcakes because I love the taste of fresh frosting – but if you need to know how to use this option, freezing them can be done! Place the cooled and frosted cupcakes in a single layer on a baking sheet and place them in the freezer until the frosting has frozen about 2 hours. Wrap each cupcake individually in plastic wrap and place them in a single layer in an airtight freezer-safe container.
For UNFROSTED or FROSTED: Be sure to use them within 3 months. When you’re ready to defrost them, peel off the plastic wrap and let them sit on the counter until thawed completely.
Up to 2 days on the countertop in an airtight container. If you need them to last a few days longer, be sure to store them in an airtight container in the fridge.
Something fruity, like this raspberry buttercream frosting! My strawberry frosting is equally delicious! 😉
Really, it is a personal preference. I’m not a fan of the seeds, so I prefer to strain them. However, if you want to skip that step and are ok with the seeds, that is totally fine, too.
How did you like this recipe
Aren’t these the the most outrageously delicious cupcakes ever? I think they perfectly balance the sweet fruitiness of the raspberries with the tang of the lemon. I would love to know your thoughts in the comments down below! How did you crew like the recipe?
Other recipes you may enjoy
Lemon Cupcakes with Raspberry Buttercream Frosting
Lemon Cupcakes with Raspberry Buttercream Frosting - a from-scratch lemon cupcake with a fun and fruity raspberry buttercream frosting! These babies scream fun in the sun!
Ingredients
For the cupcakes
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 1-1/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
For the frosting
- 6 oz. fresh raspberries, washed and patted dry
- 1/2 cup butter, softened
- pinch of salt (if using unsalted butter)
- 1/2 teaspoon raspberry extract (optional)
- 3-1/2 cups powdered sugar, plus more as needed
Additional ingredients
- Lemon slices and additional raspberries for garnish, if desired
Instructions
- Preheat oven to 350°F. Place cupcake liners in the wells of a muffin pan (you will need about 15). Set aside.
- In a medium bowl, combine the flour, baking powder, and salt with a wire whisk. Set aside.
- In a large mixing bowl, mix the butter and sugar until thick and yellow. Add eggs, one at a time, beating well after each addition. Add the vanilla and lemon extracts, the lemon juice, and lemon zest; beat well. Add half of the flour mixture, followed by all of the milk, then the remaining flour mixture; mixing just until each addition is combined. Do not overmix. Divide the batter evenly into the cupcake liners.
- Bake for 13-18 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
- While the cupcakes are cooling, prepare the frosting. Puree the raspberries in a food processor. Strain the raspberries through a sieve (or cheesecloth) to remove seeds. Place the butter, salt, strained raspberries, and raspberry extract in a mixing bowl. Beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating at low speed until thoroughly combined and smooth.
- Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.
Notes
How long are these cupcakes good at room temperature?
Up to 2 days on the countertop in an airtight container. If you need them to last a few days longer, be sure to store them in an airtight container in the fridge.
Can cupcakes be frozen?
YES! You can freeze cupcakes!
UNFROSTED - Make sure the cupcakes are completely cool. Wrap each cupcake individually in plastic wrap and then place them in an airtight freezer-safe container.
FROSTED - Personally, I prefer to freeze unfrosted cupcakes because I love the taste of fresh frosting - but if you need to know how to use this option, freezing them can be done! Place the cooled and frosted cupcakes in a single layer on a baking sheet and place them in the freezer until the frosting has frozen about 2 hours. Wrap each cupcake individually in plastic wrap and place them in a single layer in an airtight freezer-safe container.
For UNFROSTED or FROSTED: Be sure to use them within 3 months. When you're ready to defrost them, peel off the plastic wrap and let them sit on the counter until thawed completely.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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12-Cup Stack & Snap Food Processor -
Set of 3 Fine Mesh Stainless Steel Strainers -
Stainless Steel Wire Cooling Rack for Half Sheet Pans - Heavy Duty Commercial Quality -
Hand Mixer with Snap-On Case -
Premium Quality Metal Lemon Lime Squeezer - Manual Citrus Press Juicer -
Citrus Zester & Cheese Grater - Razor-Sharp Stainless Steel Blade, Wide, Clean in Dishwasher -
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2) -
11-Inch Silicone Balloon Whisk -
Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe) -
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set -
Heavy Duty Stainless Steel Metal Measuring Spoons (Fits in Spice Jar) Set of 6 -
Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Nutrition Information:
Yield: 15 Serving Size: 1 cupcakeAmount Per Serving: Calories: 407Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 181mgCarbohydrates: 84gFiber: 1gSugar: 68gProtein: 4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on April 24, 2014. Updated on March 17, 2021.
mmmmm looks awesome!!!Thanks for sharing a recype!
Have a nice day!
These look amazing!!!! I want one now!!!!
– Brooke –
Wow, now these say "spring is here"! They looks so good and beautifully bright! I would love for you to link them up on The Wednesday Roundup Link Party (if you haven't already). Pinning 🙂
I need to save this for a summer treat…they look amazing. Thanks for sharing on the Thursday Blog Hop!
Thanks for hosting!
They look sooo delicious, love lemon and raspberry combo! Pinning your recipe to try out later 🙂 Thanks for sharing!
Great Cupcakes, Jamie! Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
you had me at lemon!!!! Thank you for sharing at the Thursday Favorite things blog hop ( I am featuring your post on Monday) ♥
What a fantastic combination lemon and raspberry. thank you so much for bringing them to foodie friday. Pinned.
Yummy, cool and refreshing and sweet enough to satisfy the sweet tooth! Loving these sweet treats that I found on the in and out of the kitchen link party! 🙂
Cathy
These are GORGEOUS!! So glad I hopped over from Tasty Tuesdays; these cupcakes are amazing! 😀
Those look so good – I wish I had one right now! Have a great day 🙂
Thanks for linking up at Family Fun Friday. Just wanted to let you know I'm featuring your cake this week. Hope you'll stop by and share again!
They even look cheerful and sunny!
Thank you for sharing, Jamie.
Looks fantastic!
Ok, you know how much I love LEMON and there's nothing I love it more with than berries!! These cupcakes not only look delicious, but also beautiful…..perfect for Mother's Day, baby showers, or any special spring occasion! Love them!
These cupcakes look amazing and I love the flavor combo, Jamie! Thanks for sharing at the Frugal Crafty Home Blog Hop. This will be one of my features tonight 🙂
How lovely, I've yet to try lemon and raspberry together but I can imagine it's a delicious combination. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great weekend!!
Can't get over how gorgeous these are, Jamie!
I made the lemon cupcakes yesterday (used a different icing) and these are the best lemon cupcakes I have ever had…EVER (and my mom can bake!). Thank you for sharing this recipe…it is definitely a keeper!!!