Description
These Raspberry Lemon Cupcakes with Whipped Lemon Cream Frosting are bursting with fresh citrus flavor and juicy raspberries. Perfect for spring and summer gatherings, these light, fruity cupcakes are topped with a fluffy lemon cream frosting and garnished with fresh berries for a stunning and refreshing treat.
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup whole milk or buttermilk
- 1 cup fresh raspberries (plus extra for topping)
- For the Whipped Lemon Cream Frosting:
- 1/2 cup heavy whipping cream
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add lemon zest, lemon juice, and vanilla.
- Alternate adding the dry ingredients and milk, mixing just until combined.
- Gently fold in the raspberries.
- Fill cupcake liners about 2/3 full and bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla. In a separate bowl, whip cream to stiff peaks. Fold whipped cream into the lemon mixture.
- Frost cooled cupcakes and top with a fresh raspberry and extra lemon zest if desired.
Notes
- Swap raspberries with blueberries or strawberries for variation.
- For extra lemony flavor, add lemon curd in the center of each cupcake.
- If using frozen raspberries, toss them in flour before folding in.
- Whipped frosting is best served fresh and kept cool.
- For a shortcut, use a vanilla cake mix with added lemon zest and raspberries.
