Raspberry Lemon Cupcakes

Soft Tangy Lemon Raspberry Cupcakes RecipeSweet and tangy Raspberry Lemon Cupcakes, perfect for spring parties!

Tangy Lemon Raspberry Cupcakes Recipe
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We should appreciate those we love all year long, but sometimes we need a little reminder. Or at least I do.

I need to recognize that my son is a joy, even when he splashes so much water out of the tub that it floods through the light fixtures below.

Making Lemon Raspberry Cupcakes Recipe

And sometimes I need to keep in mind that my daughter is a tender-hearted angel, although she leaves a messy trail through every room of the house immediately after I’ve cleaned it!

How to Make Lemon Raspberry Cupcakes Recipe

Cupcakes are a great way to show our loved ones just how special they are to us.

These zingy Raspberry Lemon Cupcakes a treat, my kids absolutely adore. They are perfect to take to a party or deliver to a friendly neighbor. Best yet, they are a tasty surprise when the kids come home after a long day at school.

Raspberry Lemon Cupcakes could make anyone’s day a little bit brighter!

Lemon Raspberry Cupcakes Recipe

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Lemon Raspberry Cupcakes Recipe
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5 from 2 votes

Lemon Raspberry Cupcakes

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Soft and tangy Raspberry Lemon Cupcakes Recipe - A fabulous cupcake recipe for spring, using lemon zest, raspberry jam, and fresh raspberries!
Servings: 30 Servings
Nutrition Facts
Lemon Raspberry Cupcakes
Amount Per Serving (1 cupcake)
Calories 307 Calories from Fat 131
% Daily Value*
Total Fat 14.6g 22%
Saturated Fat 8.8g 44%
Cholesterol 62mg 21%
Sodium 204mg 9%
Total Carbohydrates 42.7g 14%
Dietary Fiber 1.6g 6%
Sugars 28.9g
Protein 3.3g 7%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For the Cupcakes:
  • 3 cups all-purpose flour
  • 1/4 cup corn starch
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • Zest of 2 lemons
  • 3/4 teaspoon salt
  • 1 cup room temperature unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
For the Raspberry Frosting:
  • 8 ounces cold cream cheese
  • 3/4 cup room-temperature butter
  • 1/2  cup raspberry jam “spreadable fruit” is thicker and easier to work with
  • 1/2  teaspoon vanilla
  • Pinch of salt
  • 1 drop red food coloring
  • 3 + cups powdered sugar
  • Fresh raspberries for garnish

Instructions

  1. Preheat oven to 325° F. Line with paper liners and spray the liners with nonstick baking spray. (It makes the liners peel off easier.)
  2. Combine the flour, corn starch, sugar, baking powder, baking soda, lemon zest and salt in an electric mixer. Mix on low speed until combined. Add the butter, mixing until just coated with flour.
  3. In a separate bowl, whisk together eggs, milk, lemon juice, and vanilla. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition. Beat until the ingredients are incorporated, but do not over-beat.
  4. Divide the batter evenly among liners, filling about two-thirds full. Bake until a cake tester inserted in the center comes out clean, about 18 to 20 minutes. Transfer to a wire rack to cool completely. Repeat the process with remaining batter.
  5. For the Frosting: In the electric mixer, beat the cream cheese, butter and jam together until smooth. Add the vanilla, salt and food coloring. Mix until an even colored pink is reached.
  6. Turn the mixer on low and add the powdered sugar, a little at a time, to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth. Place in the refrigerator until and cupcakes are cooled and ready to be frosted. Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.

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99 comments on “Raspberry Lemon Cupcakes

  1. cakespyposted April 16, 2017 at 10:15 am Reply

    These are just the HAPPIEST little cakes!!! I love the vibrant color. A perfect springtime treat.

  2. Jackieposted April 11, 2017 at 9:50 pm Reply

    Hi Sommer

    What brand of raspberry jam did you use in this recipe.

    • Sommerposted April 18, 2017 at 8:45 am Reply

      Hi Jackie!

      I usually buy the Santa Cruz brand. :)

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  4. Sandi Bposted December 7, 2014 at 10:36 pm Reply

    Cappuccino with French vanilla or caramel :)

  5. Kimposted May 16, 2014 at 12:51 pm Reply

    Hi there….were the 2 sticks of butter for the cupcake recipe softened before adding to the mixer? The recipe doesn’t specify cold or room temp. Thanks in advance…..I’m making these this weekend for a church social!

    • Sommerposted May 16, 2014 at 10:06 pm Reply

      Kim, yes, sorry about that. This is one of my oldest recipes. Need to fix that!

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  12. Lorettaposted June 21, 2013 at 7:12 am Reply

    Darling! Perfect for any occasion!

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  14. Sallyposted June 24, 2012 at 8:19 am Reply

    Made these this past week for my coworkers and they looooved them! I’m usually not a lemon fan, but these cupcakes were amazing!

  15. Pretty. Good. Food.posted April 2, 2011 at 11:24 am Reply

    Gorgeous cupcakes! Beautiful photos too :)

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  17. Altaposted February 26, 2011 at 1:05 pm Reply

    These are so pretty! I know I’m behind – no longer Valentine’s Day – but still, I’d be happy with a few of these!

  18. Sarahposted February 24, 2011 at 9:24 pm Reply

    Love, love these cupcakes. I actually just finished making them. However, my frosting is super runny. I even added four cups of powder sugar. Any tips? I love the flavor and would like to make them again…just need a frosting fix.

    • Sommerposted February 24, 2011 at 10:32 pm Reply

      Hi Sarah,

      Hmmm… I wonder if the raspberry jam you used was more watery than mine?!?

      I would definitely just add more powdered sugar until you reach your desired consistency. And maybe in the future, strain the jam a little if it seems watery.

      Hope this helps!

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  20. Laurelposted February 15, 2011 at 6:32 pm Reply

    My most favorite combination! I’d love for you to submit this to the M&T Spotlight over at http://www.makeandtakes.com/spotlight

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  22. Amandaposted February 13, 2011 at 10:29 pm Reply

    I just gave these recipes a try for Valentine’s Day and they are DELICIOUS!! The frosting is especially fantastic, I will be using it at every opportunity I can find.

  23. Stellaposted February 13, 2011 at 3:50 pm Reply

    Pretty, Sommer! I love lemon and berries together-such a classic and delicious combination to never ever be forgotten (smile).
    p.s. Nice Top 9er-you’re on a roll, Lady;-)

  24. Faridaposted February 11, 2011 at 1:13 am Reply

    That cupcakes look so sweet, I will try it for weekend, thanks for share your recipes.

    Farida
    http://kitchensuperfood.com

  25. Georgia @ The Comfort of Cookingposted February 9, 2011 at 11:49 pm Reply

    Congratulations on your top 9 spot, Sommer! These cupcakes, and your beautiful blog, are well deserving of recognition. I’m so glad to have found your blog and look forward to seeing more :) – Georgia

  26. Nanaposted February 9, 2011 at 9:56 pm Reply

    You did it again … Top Nine. You go Spicy Lady! I registered for your cooking class on line and did a practice run tonight with the class that was offered. Wanted to make sure I knew how to use the Motherhood.com. I’m ready for you.

  27. Ellie (Almost Bourdain)posted February 9, 2011 at 9:55 pm Reply

    Beautiful cupcakes! Love the lovely pink.

  28. Simple Pure Vegan + Babyposted February 9, 2011 at 8:51 pm Reply

    now if I could “veganize” this recipe looks devine!!

  29. Biren @ Roti n Riceposted February 9, 2011 at 8:47 pm Reply

    These cupcakes look picture perfect! Congrats on Top 9!

  30. Reeniposted February 9, 2011 at 7:45 pm Reply

    Your cupcakes are positively luscious! I love the lemon and raspberry combo! Makes me long for summer.

  31. A Canadian Foodieposted February 9, 2011 at 6:28 pm Reply

    marshmallowy

  32. A Canadian Foodieposted February 9, 2011 at 6:28 pm Reply

    I hate cupcakes. Well, hate is a strong word. I think of them as purveyors of icing and enjoy the un-iced ones. I never buy them as a boughten one is never good. I don’t eat them anywhere unless they look like this! The raspberry is the crowning glory on these. The fresh fruit beckons, but the crumb in your cake can be seen beside the icing. Incredibly tender and light! I love pink, too – but still don’t eat pink icing. Somehow, this looks light and marchmellowy – light like a cloud. Not heavy and thick and rich and buttery. Not that butter is bad. I love it. Just not a pound at a time.
    Honestly, I have NEVER seen such gorgeous cupcakes. I made some similar for grade 9 grade with my students. White on white with a raspberry on top. They were pretty, too – but the cake did not have this appearance.
    And, I like Valentine’s Day. There can never be enough days to mush and gush and fuss and lust!
    :)
    valerie

  33. Tiffanyposted February 9, 2011 at 6:00 pm Reply

    These are too pretty and I am all for any holiday that celebrates love!

  34. Cookin' Canuckposted February 9, 2011 at 3:28 pm Reply

    Your site looks fantastic! These cupcakes are perfect for Valentine’s Day and your story about Bradley was so sweet.

  35. clcbposted February 9, 2011 at 2:14 pm Reply

    printing and will be making for dessert on V-Day….yum, yum

  36. kateiscookingposted February 9, 2011 at 12:04 pm Reply

    Beautiful and perfect for Valentine’s Day!

  37. shabunamposted February 9, 2011 at 8:54 am Reply

    I am not a big fan of valentine day , but these cupcakes are just gorgeous .

  38. Priya Sreeramposted February 9, 2011 at 7:27 am Reply

    Sommers- congrats on being the Top 9 on Feb 7 and hey these beauties deserve that ! I am in love with them !!

  39. Chef Dennisposted February 9, 2011 at 7:23 am Reply

    hi Sommer

    great job with your video and those sweet little cupcakes!!
    Congrats on your top 9 today and your upcoming classs with The Motherhood!
    Cheers
    Dennis

  40. Lisa @ Tarte du Jourposted February 9, 2011 at 6:14 am Reply

    I’m sitting at my computer first thing in the morning with coffee in hand, and I click on food buzz and this beautiful cupcake greets me. It’s going to be a great day! Well done on the top nine!

  41. Peggyposted February 9, 2011 at 4:52 am Reply

    This definitely sounds like a refreshing little treat for the big Valentine’s Day!

  42. Monetposted February 8, 2011 at 11:31 pm Reply

    What a lovely Valentines post. Your cupcakes are beautfiul, and you know what is even more beautiful? Your words and recollections. Thanks for always making me smile with your words, photos and recipes. I hope that your Wednesday is full of joy!

  43. Shirleyposted February 8, 2011 at 9:36 pm Reply

    These look so sweet!! My guy would go nuts if I make these for Valentines Day. I just might. I also think I could just eat the frosting off every cupcake.

  44. Eileenposted February 8, 2011 at 8:01 pm Reply

    I love Valentine’s Day. A true romantic. Those cupcakes are beautiful. Love the flavor combo. I just signed up to watch your cooking show!

  45. Emily Zposted February 8, 2011 at 7:34 pm Reply

    Sommer, these are PERFECT! They look so absolutely delicious, and I agree with Chris and Amy’s comment… who doesn’t love lemon and raspberry together?

  46. Steve @ HPDposted February 8, 2011 at 4:23 pm Reply

    great looking cupcakes. and also thanks for the admin/techno notes.

    cheers!