Raspberry Lemon Cupcakes with Whipped Lemon Cream and Fresh Berries

These raspberry lemon cupcakes are the perfect mix of sweet, tangy, and light. Each bite has a bright lemony crumb, bursts of juicy raspberries, and a cloud of lemon cream frosting that makes them feel like a bite of sunshine. Whether I’m making them for a party or just because, they always bring a little extra joy.

Why You’ll Love This Recipe

I love these cupcakes because they strike the perfect balance between fruity and fluffy. The lemon zest keeps the flavor bright and fresh, while the raspberries add natural sweetness and a pop of color. They look as good as they taste, and the whipped lemon frosting is light enough to let the citrus and berries shine. Plus, they’re easy enough to make in one afternoon without any fancy equipment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Fresh lemon zest and juice

• Vanilla extract

• Whole milk or buttermilk

• Fresh raspberries (plus extra for topping)

For the Whipped Lemon Cream Frosting:

• Heavy whipping cream

• Cream cheese, softened

• Powdered sugar

• Fresh lemon juice and zest

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.

4. I alternate adding the dry ingredients and milk, starting and ending with the flour. I gently fold in the raspberries at the end.

5. I fill the cupcake liners about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean. I let them cool completely before frosting.

6. For the frosting, I beat the cream cheese until smooth, then add powdered sugar, lemon juice, zest, and vanilla. In a separate bowl, I whip the cream to stiff peaks, then fold it into the lemon cream cheese mixture until light and fluffy.

7. I pipe or spread the frosting onto the cooled cupcakes and top with a fresh raspberry and a little lemon zest for garnish.

Servings and timing

This recipe makes 12 standard cupcakes. Prep time takes about 15 minutes, baking around 20 minutes, and frosting adds another 10. I usually have these ready in just under an hour, start to finish.

Variations

Sometimes I swap the raspberries for blueberries or strawberries, or mix them for a berry blend. If I want extra lemon flavor, I fill the center of each cupcake with a spoonful of lemon curd. For a shortcut, I’ve even used boxed vanilla cake mix with added lemon zest and fresh raspberries—it still tastes great in a pinch.

storage/reheating

I store the cupcakes in the fridge in an airtight container for up to 3 days. Since the frosting is whipped cream-based, I avoid leaving them out for too long. To enjoy them at their best, I let the cupcakes sit at room temperature for 15–20 minutes before serving.

FAQs

Can I use frozen raspberries?

Yes, I’ve used frozen raspberries before—no need to thaw, just toss them in a bit of flour to prevent sinking and fold them in gently.

Is the frosting stable for warm weather?

Not really. Since it’s whipped cream-based, I keep it cool and don’t recommend leaving the cupcakes out in the heat for long. For warmer days, I sometimes go with a buttercream version.

Can I make these cupcakes ahead of time?

Yes. I usually bake the cupcakes a day in advance and store them covered. I frost them the day I serve to keep the whipped topping fresh and fluffy.

What kind of lemon juice should I use?

I always use fresh lemon juice for the best flavor. Bottled juice works in a pinch, but fresh makes a big difference in both the cake and frosting.

Can I make these cupcakes gluten-free?

Yes, I’ve had success using a good 1:1 gluten-free flour blend. The texture is slightly different but still moist and flavorful.

Conclusion

These raspberry lemon cupcakes are light, tangy, and just the right amount of sweet. Whether I’m making them for springtime brunches, birthdays, or just because I have lemons and berries to use up, they never fail to impress. With their tender crumb, fresh fruit, and whipped lemon topping, they feel like a little burst of sunshine in cupcake form.