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Raspberry Lemon Cupcakes with cream cheese frosting, raspberry filling, fresh raspberry, and lemon slice on top; one cupcake is cut open to show the jam center.

Raspberry Lemon Cupcakes

Bright, fluffy Raspberry Lemon Cupcakes that taste like sunshine and summer, with a tangy cream cheese frosting swirled with raspberry jam. Simple to make, bakery-worthy results.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 320kcal
Course: Dessert
Cuisine: American
Keyword: Easy lemon raspberry cupcakes, lemon cupcakes with raspberry filling, lemon raspberry cupcakes, Moist lemon raspberry cupcakes, Raspberry Lemon Cupcakes, Recipes clan raspberry lemon cupcakes
Cost: $11

🍳 Equipment

  • 1 Standard muffin tin (12-cup size)
  • 12 Paper cupcake liners
  • 1 Electric mixer (Hand or stand mixer works)
  • 2 Large mixing bowls
  • 1 Fine-mesh strainer (For raspberry puree)
  • 1 set Measuring cups/spoons
  • 1 Rubber spatula (For folding in berries)
  • 1 Zester or grater (For lemon zest)

🛒 Ingredients

For the Cupcakes:

  • 1 ½ cups All-purpose flour - Or cake flour with adjustment
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter - Room temperature
  • 1 cup Granulated sugar
  • 2 Large eggs - Room temperature
  • 1 teaspoon Vanilla extract - Pure
  • 2 tablespoon Fresh lemon juice
  • 1 tablespoon Lemon zest - Finely grated
  • ½ cup Whole milk - Or buttermilk/plant milk
  • ¾ cup Fresh raspberries - Washed, dried, lightly floured

For the Raspberry Lemon Cream Cheese Frosting:

  • 8 oz Cream cheese - Room temperature
  • ½ cup Unsalted butter - Room temperature
  • 3 cups Powdered sugar - Sifted
  • 2 tablespoon Raspberry puree - Strained from fresh or thawed berries
  • 1 teaspoon Lemon zest - Fresh
  • 1 teaspoon Vanilla extract - Optional
  • 1 tablespoon Raspberry jam - Swirled in at end (optional)
  • 1 pinch Salt - To balance sweetness

📋 Instructions

  • Preheat oven, line tin, bring ingredients to temp
  • Cream butter and sugar, mix in eggs and flavors
  • Add dry and wet ingredients, fold in raspberries
  • Fill cupcake liners and bake
  • Make raspberry lemon cream cheese frosting
  • Frost and garnish cooled cupcakes

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

🥗 Nutrition

Serving: 1Cupcake | Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 130mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg